Come Into My Kitchen: Old-World Armenian Recipes and International Favorite Cuisines

I bought this book out of the blue while surfing for some cookbooks on amazon. I am quite impressed of how detailed and homey this book is. Recipes that you can easily prepare at home. There is no pictures or illustration on how the dish is going to look when it's done. You just have to read and follow the instruction. I made this ASHMA WITH KORITZ (armenian croissant with filling) It is a very impressive looking bread/pastry. Check my picture that I have posted. I enjoyed making it as much as eating it. So far that is all I make from this book and plan to try some more recipes in the future. As for the cook's tips on separating eggwhites and eggyolk using a funnel? I tried it and that one did not work for me at all. The eggwhite won't come out easily as I thought it would be and eventually the yolk broke. Maybe I did not use the right size funnel.

I'm an Armenian, born in the USA and I haven't had real, homemade baklava in over twenty years. What is real, homemade baklava? It's baklava where the sheets of phyllo dough are hand rolled, fresh, supple and silky, not store bought, frozen and dry. It's made by pouring at intervals, hot butter over the baking tray, watching the delicate leaves of homemade dough dance and rise up. It's a delicacy that's light and sophisticated, not a cloying sweet muck of dough and nuts, sitting under a diner window.I remember the old timers making it. I remember the taste that only real baklava offers. But, after the old timers passed on, no one was making homemade baklava anymore. Instead, everyone was purchasing boxes of frozen phyllo dough, making just another tray of mediocrity that we've all learned to accept.So, along comes Mrs. Dorothy Arakelian, and guess what? In her cookbook, Dorothy offers extensive, step-by-step information on how to make real, homemade baklava. How to roll the dough (it's not difficult), even what brand of flour to use! So, today I tried it. And it's fantastic! I was so excited that I had to drop everything and write this review. I actually made the real thing! I was almost crying, as I haven't had this delicate delicacy in years. And yes, it does take a little time, but it's not that hard - in fact, it's even enjoyable making! And the results! You won't believe the results. You won't believe how delicious real Baklava tastes. And! Once you learn how to roll homemade phyllo dough, it opens a whole world of recipes for you, and Dorothy includes so many of these recipes as well!I looked over her ingredients and methods. She is the last of those who cook authentic, Ottoman Armenian cuisine. Her recipes are like a time capsule, taking you back in time. (She even shows you when and how to pick and store wild grape leaves. Why buy that tough, bottled nonsense when you can enjoy young, tender leaves?) Look around, no one else offers such extensive information! (If there is, I've sure never seen it.)There's no photographs, but her explanations are clear and concise. And the results are spot on. I don't think you'll be disappointed. This is definitely a book to have in your collection.Anyway, I wish I could show you a photograph of my first attempt at making real, homemade baklava. Yes! I actually made my own ultra thin, soft, FRESH phyllo dough! I actually rolled it out, assembled and baked in a manner that is of a bygone era. Understand, this was my first time ever making Baklava, as I refused to ever use frozen phyllo dough (ugh!). The only thing I recommend your doing is to watch that the baklava doesn't overly brown. You may need to place a sheet of aluminum foil over the tray after a certain time, as you do not want too dark a color. Baklava should be a gentle, golden brown.Thank you Mrs. Arakelian! I can't wait to try all of your other recipes! : )

I gave this to a friends who loves Middle Eastern food and collects recipe books. He absolutely raved about it and thought that Dorothy Arakelian was a gifted cook and writer, and SHE IS. I own this book myself and have used it for gift giving to others who all thoroughly appreciated it. When in doubt about a present, you cannot go wrong with this choice.There is not another book like it.Besides the great cooking directions given by Dorothy, the Dedication, About the Author, Acknowledgement,This is my favorite gift to give because it is so joyful and informative. I just gave it to a friend of mine who is a connoisseur of Middle Eastern Cookbooks and he was absolutlely thrilled. He wrote me an mail raving what a GIFTEDWRITER and COOK she is and how she makes things understandable. He also enjoyed the background information and the deliciousl results of the recipes he has tried. I would not hesitate to use this book for gift giving and have done so many times This book will never disappoint. Bravo to Dorothy Arakelian. Also, THANKS for such a great book/. I love it. Mary SarkisianRelections from a Proud Son, Introdution, Helpful Hints and delicious recipes

I a little disappointed as the book has a lot of non Armenian recipes. If you are looking for a strictly Armenian cookbook this is not the one. If you are just interested in basic Armenian dishes such as Mante, Dolma, Hummus, Choreg, Baklava, basic Kebab dishes, not a bad book.

This wonderful book is charming, user-friendly, instructive, and practical all at once. It is filled with so many kinds of recipes. Although there are many international recipes in the book, I am mostly interested the Armenian ones, as I grew up eating Armenian food and learning the basics of Armenian cooking from my grandmother. Now, many years later, I myself am retired and finally have the time to devote to preparing this delicious food. I have been experimenting with many of the recipes and am excited about the results, even when I try something for the first time, like making my own noodles for sou beoreg or my own dough for pakhlava. Dorothy’s book is easy to follow, explicit in its directions, and fun to read. Her narrative is very personal and friendly, and she gives so many helpful hints throughout that will benefit everyone, from beginners to experienced cooks. Her commentary, her introduction, and the reflections from her son give much insight into Armenian cuisine and culture, and on every page her deep knowledge of the ins and ours of Armenian cooking, and all cooking, is evident. This book certainly fulfills the invitation in the title, as we really do come into Dorothy’s kitchen to see how she works her magic.

Great traditional Armenian recipes!