InternationalNew cookbook celebrates Armenia’s quince with 70 recipes
Published: Friday November 20, 2009
The Los Angeles Times food editor recently featured two recipes from award-winning cookbook author Barbara Ghazarian out of her new cookbook, Simply Quince (August 2009).
Monterey, Calif. - Did you know that the near-forgotten quince (sergevil in Armenian) claims its origin in Armenia? Barbara Ghazarian's Armenian grandmother, like many Armenian grandmothers, made sweet, festive, ruby-red quince jam and jelly every fall. Her family ate it on Armenian cracker bread.
Today Ghazarian's new cookbook, Simply Quince, is making history. It claims to be the first tribute to cooking with quince ever published. In 70 easy recipes, Ghazarian demonstrates the fruit's versatility in the kitchen and presents a trendsetting array of contemporary flavors. Professional chefs and home cooks will find basics such as candied quince, quince jam, chicken and quince stew, classic quince-apple pie, and caramelized quince upside-down cake a breeze.
The more adventurous will want to try quince-orange pickles and lamb-stuffed quince dolmas, as well as the medley of quince chutneys, compotes, cobblers, and sweets. Creamy quince mascarpone pie, homemade Grand Marnier ice cream with bits of quince, or quince-infused grappa will finish an autumn meal with mouthwatering perfection.
Most quinces sold in the United States are grown in the San Joaquin Valley of California by Armenian growers. Quinces are in season from September through January and can be found at grocery stores as well as farmers' markets.
For the past decade, Ghazarian has shared new and exciting ways to prepare traditional Armenian foods with professional and home cooks across the United States. Of Ghazarian's earlier cookbook, KOIT 96.5 - San Francisco said, "Vegetarian dishes are a staple.They shine in Simply Armenian: Naturally Healthy Ethnic Food Made Easy." That volume was published in 2004.
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