Consider this …
CINDY BASIL HOWARD

West Hartford News
Thursday, December 16, 2004

In my normal capacity as a columnist, I do not review books for my
readers. However, I am making an exception with regard to the
following piece of literary work, written by a former West Hartford
resident.

It is my belief that a community must recognize and highlight the
positive contributions of its own and although I do not know the
author personally, I feel it is important to spotlight a work that is
so first-rate.

“Simply Armenian, Naturally Healthy Ethnic Cooking Made Easy” is a new
book authored by Barbara Mooradian-Ghazarian, a graduate of Conard
High School, class of 1974. She has compiled a beautiful soft cover,
easy to read and easy to follow book of Mediterranean
specialties. After sorting through her own family’s beloved recipes,
she chose to give the American reader some of her favorites that would
translate to their own kitchen table in an easily accomplished manner.

In my own capacity as a woman who prides herself on her own specialty
cuisine in her kitchen (thanks to the likes of Grandma Susie, Mom
Betty and special Aunties), I can tell you that this is an exceptional
project. As I flipped through the pages when I first received a copy
of the book, it was as if I were flipping through my own family’s
personal recipe collection. This work was wonderfully enjoyable for me
to read.

Although Mooradian-Ghazarian does not live in West Hartford now, she
does have family members who still live in town. Presently, she splits
her time between Monterey, Calif. and Newport, R.I. She is a product
of West Hartford Public Schools, followed by Wellesley College (class
of 1978). There may, in fact, be some of her Conard classmates who
experienced AP Biology class side by side with Mooradian- Ghazarian
who may be interested in reading her work. This, I might add, is her
third book. She has also authored a long-running weekly culinary
column for a Los Angeles newspaper and has years of experience
teaching culinary writing to adults in the Boston area.

She describes her recipes with simple, whole foods that appeal to the
non-vegetarian and the vegetarian alike, as more than half the recipes
are meat-free.

When I was a young girl, my family enjoyed the luxury of eating both
American food as well as Mediterranean food since I am of the Lebanese
heritage. For those who may not be familiar with Middle Eastern food,
it is an extraordinarily healthy cuisine. Of course, when we were
youngsters and eating foods such as humus, stuffed grape leaves,
yogurt (which we called labine) and pita b read (we called hibuz), we
never understood how wildly this cuisine would “catch on” among other
Americans. I vividly remember my Dad one day telling the family that
we really should market our own yogurt and tabouli and the rest of us
thought it was a ridiculous idea. “If only” as they say!

In the author’s own words: “Armenian Food is easy to make,
inexpensive, abundant, and good for you. And now, with the focus on
olive oil-based diets, eating Armenian fits right into a low-carb
regimen.”

When I called the author in California to tell her that I was writing
about her cookbook, she relayed to me that the cuisine was extremely
popular in that area of the country and that if readers here were
interested in securing a copy of her book for the holidays, they could
through Amazon.com or Barnes & Noble.com.

Mooradian-Ghazarian shares her passion for food with her readers in
her book as well as what she has learned about the history of her own
family; something many of us should be lucky enough to do.

Published by Mayreni Publishing (Mayreni means mother-tongue in
Armenian, I read), the specialties of the author’s ancestors’ table
are shared with readers in a way that honors her family. Additionally,
in this day and age of people striving for a healthier way of life, I
would certainly recommend owning this culinary treasure.

Additional ordering information: Enfield Books, P.O. Box 699, Enfield,
N.H. 03748; 603-632-7377; or info@enfieldbooks.com.