 She is considered to have anticipated Armenian American fusion cooking with recipes like "chocolate yogurt".Ardashes H. Keoleian authored the "Oriental Cookbook" (1913) is a collection of recipes from the Middle East "adapted to American tastes and methods of preparation" is a mixed collection of recipes that includes some recipes from the Armenian cuisine.Grains used in traditional Armenian cuisine included millet, wheat, barley, rye, peas and maize.