SAMARKAND: RECIPES AND STORIES FROM CENTRAL ASIA AND THE CAUCASUS (REISSUE)

Winner Of The Guild Of Food Writers Food And Travel Award 2017This Is A Book To Delight Food Lovers, Travel Hounds And History Buffs Alike. The TelegraphAs An Armchair Traveler, I Was Led By Caroline EdenS Firsthand Account Of Journeys To The Uzbek City Of Samarkand And Other Exotic Destinations, Then Lured Into The Kitchen By Eleanor FordS Fine Recipes New York TimesA Particularly Expansive And Ambitious Example Of The Genre. Imagine A Lonely Planet Guide To Uzbekistan And Beyond, With A Hundred Recipes. La TimesI Am Loving It! So Interesting To See So Many Familiar But Also Lesser Known Recipes! Beautiful Pictures Too! Love The Styling! Love It! Sabrina Ghayourover Hundreds Of Years, Various Ethnic Groups Have Passed Through Samarkand, Sharing And Influencing Each OtherS Cuisine And Leaving Their Culinary Stamp. This Book Is A Love Letter To Central Asia And The Caucasus, Containing Personal Travel Essays And Recipes Little Known In The West That Have Been Expertly Adapted For The Home Cook. An Array Of Delicious Dishes Will Introduce The Region And Its Different Ethnic Groups Uzbek, Tajik, Russian, Turkish, Korean, Caucasian And Jewish Along With A Detailed Introduction On The Silk Road And A Useful Store Cupboard Of Essential Ingredients. Chapters Are Divided Into Shared Table, Soups, Roast Meats & Kebabs, Warming Dishes, Pilavs & Plovs, Accompaniments, Breads & Doughs, Drinks And Desserts. 100 Recipes Are Showcased, Including Apricot & Red Lentil Soup, Chapli Kebabs With Tomato Relish, Rosh Hashanah Palov With Barberries, Pomegranate And Quince, Curd Pancakes With Red Berry Compote And The AllImportant Breads Of The Region. And With Evocative Travel Features Like On The Road To Samarkand, A Banquet On The Caspian Sea And Shopping For Spices Under SolomonS Throne, You Will Be Charmed And Enticed By This Region And Its Cuisine, Which Has Remained Relatively Untouched In Centuries.