Publisher's Synopsis
The Oriental Cook Book, written by Ardashes Hagop Keoleian and published in 1913, is a comprehensive guide to cooking wholesome, dainty, and economical dishes of the Orient. The book is especially adapted to American tastes and methods of preparation, making it an ideal resource for anyone interested in exploring the flavors and culinary traditions of the East.The book contains a wide range of recipes, including soups, salads, appetizers, main dishes, and desserts, all of which are inspired by the rich and diverse culinary traditions of Asia. The recipes are organized by region, with chapters devoted to Chinese, Japanese, Indian, and Persian cuisine, among others.In addition to providing detailed instructions for preparing each dish, the book also includes information on the ingredients and cooking techniques used in the Orient, as well as tips on how to adapt these methods to American kitchens. The recipes are accompanied by beautiful illustrations and photographs, adding to the book's visual appeal.Overall, The Oriental Cook Book is a valuable resource for anyone interested in exploring the flavors and culinary traditions of the Orient. Its focus on wholesome, dainty, and economical dishes makes it a practical guide for home cooks looking to expand their culinary horizons.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.
