Lavash The Book

• Arranged by course

• Covers authentic breads and everything you eat with them

• Showcases the best flavors and techniques of Mediterranean and central European cuisines

Lavash is part cookbook, part travelogue, and part lookbook of tempting food and revealing atmospheric photography.

With influences from the Middle East and the Mediterranean as well as from Russia, the food of Armenia is perfect for people who want to dig deeper into the traditions formed at the crossroads between the East and West.

• For both armchair travelers and home cooks, this book is as enticing in the reading as its recipes are to the palate

• With growing interest in fermentation and the medical benefits of a Mediterranean diet, Armenian food offers a new take on healthful deliciousness

• A wonderful gift for home bakers and lovers of Mediterranean and other regional cuisines

• Great for those who enjoyed The Armenian Cookbook by Rachel Hogrogian, Treasured Armenian Recipes by Marie Manoogian, and Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan by Naomi Duguid

About the Author

Kate Leahy is an award-winning food writer, collaborator, and recipe developer. She lives in San Francisco.

Ara Zada is a chef, recipe developer, and television personality. He lives in Los Angeles.

John Lee is a food and lifestyle photographer who shoots regularly for the San Francisco Chronicle. He lives in San Francisco.

Praise For Lavash: The bread that launched 1,000 meals, plus salads, stews, and other recipes from Armenia (Armenian Cookbook, Armenian Food Recipes)…

"Lavash takes readers on a colorful culinary journey to Armenia, past and present. From its investigation into the history of that part of the world to its vivid images and diverse recipes, this book explores what Armenian cuisine looks like today in a very authentic and beautiful way."—Marcus Samuelsson, award-winning chef, restaurateur, and co-owner of Red Rooster Harlem

"At last, Armenian food gets its due! Lavash takes us on a captivating journey through Armenia, sharing stories of this ancient land's history and people, along with the secrets of its remarkable cuisine. The flatbread recipes alone are worth the price of the book, but there's so much more revealed here—piquant salads, whole-grain porridges, and soothing soups and stews. This eye-opening book belongs on every library shelf and kitchen counter."—Darra Goldstein, Founding Editor of Gastronomica: The Journal of Food and Culture