Author: Caroline Eden,Eleanor Smallwood
Samarkand is a love letter to Central Asia and the Caucasus, containing travel essays, beautiful photography and recipes that are little known in the West that have been expertly adapted for the home cook. There is an introduction to the region (explaining the ethnic groups Uzbeks, Tajiks, Russian, Turkis, Koryo-Saram, Jewish, Caucasus, Afghan) with a useful pantry of essential ingredients, followed by an array of delicious dishes."
Recipes and Stories from Central Asia and the Caucasus
Author: Caroline Eden
Category: Asia, Central
Over hundreds of years, various ethnic groups have passed through Samarkand, sharing and influencing each other's 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 all-important 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 Solomon's Throne, you will be charmed and enticed by this little known region and its cuisine, which has remained relatively untouched in centuries.
A Guide to the Archaeology, Art and Architecture of Turkestan
Author: Edgar Knobloch
Publisher: I. B. Tauris
In this comprehensive account of the culture and history of Central Asia, Edgar Knobloch describes the main centers of the age-old civilization. Throughout the book he spices the text with quotations from the works of contemporary travelers, while providing an expert’s commentary on the archaeological, architectural, and decorative features of the sites he describes. His original photographs are supplemented by numerous line drawings, plans of the main cities, and sketches of principal monuments and their ornamental features.
Recipes from the Persian Kitchen
Author: Yasmin Khan
Publisher: Bloomsbury Publishing
'Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country' Yotam Ottolenghi 'Not just a great cookbook but a book full of stories Â? a love letter to Iran and its people' Diana Henry Armed with little more than a notebook and a bottle of pomegranate molasses, British-Iranian cook Yasmin Khan traversed Iran in search of the country's most delicious recipes. Her quest took her from the snowy mountains of Tabriz and the paddyfields of Gilan to the cosmopolitan cafÃ©s of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen and the lives of ordinary Iranians today. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) tokofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (prawn, coriander and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and aubergine rice) and domaj (mixed herb, flatbread and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies. With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavours and food of an enigmatic and beautiful country.
Recipes and memories from Pakistan
Author: Sumayya Usmani
Publisher: Frances Lincoln
Summers Under the Tamarind Tree is a contemporary Pakistani cookbook celebrating the varied, exciting and often-overlooked cuisine of a beautiful country. In it, former lawyer-turned-food writer and cookery teacher Sumayya Usmani captures the rich and aromatic pleasure of Pakistani cooking through more than 100 recipes. She also celebrates the heritage and traditions of her home country and looks back on a happy childhood spent in the kitchen with her grandmother and mother. Pakistani food is influenced by some of the world’s greatest cuisines. With a rich coastline, it enjoys spiced seafood and amazing fish dishes; while its borders with Iran, Afghanistan, India and China ensure strong Arabic, Persian and varied Asian flavours. Sumayya brings these together beautifully showcasing the exotic yet achievable recipes of Pakistan.
Seven Years on the Silk Road
Author: Christopher Alexander
Publisher: Icon Books Ltd
The Silk Road conjures images of the exotic and the unknown. Most travellers simply pass along it. Brit Chris Alexander chose to live there. Ostensibly writing a guidebook, Alexander found life at the heart of the glittering madrassahs, mosques and minarets of the walled city of Khiva - a remote desert oasis in Uzbekistan - immensely alluring, and stayed. Immersing himself in the language and rich cultural traditions Alexander discovers a world torn between Marx and Mohammed - a place where veils and vodka, pork and polygamy freely mingle - against a backdrop of forgotten carpet designs, crumbling but magnificent Islamic architecture and scenes drawn straight from "The Arabian Nights". Accompanied by a large green parrot, a ginger cat and his adoptive Uzbek family, Alexander recounts his efforts to rediscover the lost art of traditional weaving and dyeing, and the process establishing a self-sufficient carpet workshop, employing local women and disabled people to train as apprentices. "A Carpet Ride to Khiva" sees Alexander being stripped naked at a former Soviet youth camp, crawling through silkworm droppings in an attempt to record their life-cycle, holed up in the British Museum discovering carpet designs dormant for half a millennia, tackling a carpet-thieving mayor, distinguishing natural dyes from sacks of opium in Northern Afghanistan, bluffing his way through an impromptu version of "My Heart Will Go On" for national Uzbek TV and seeking sanctuary as an anti-Western riot consumed the Kabul carpet bazaar. It is an unforgettable true travel story of a journey to the heart of the unknown and the unexpected friendship one man found there.
Author: Lynn Visson
A historical crossroads in Central Asia, Uzbekistan and its cuisine reflect the range of nationalities that form the country and continue to flourish there. The ingredients in many Uzbek dishes include grape leaves from the Middle East, noodles from China, the meat pies of India and soups and cakes from Russia. Uzbekistan's markets are laden with a colourful and dazzling array of powdered spices such as cumin and red pepper, dried fruits and nuts, fragrant melons, and traditional, golden flatbreads. This collection of some 175 authentic Uzbek recipes includes chapters on salads and appetisers; soups; meat, poultry and fish main courses; vegetables; plovs (pilafs); noodles, dumplings, stuffed pies and pancakes; breads; desserts; and drinks. Highlights include White Cheese Salad, Mung Bean and Rice Soup, Steamed Beef Stew, Lamb Plov, and Walnut Stuffed Quinces. This unique book provides an introduction to a little known and exciting cuisine through recipes tested and adapted for American kitchens.
Recipes and Stories from the Gateway to Arabia
Author: Felicia Campbell
Publisher: Andrews McMeel Publishing
In the Arabian Gulf, just east of Saudi Arabia and across the sea from Iran, the kitchens of Oman are filled with the enticing, mysterious aroma of a spice bazaar: musky black limes, earthy cloves, warming cinnamon, cumin, and coriander all play against the comforting scent of simmering basmati rice. Beyond these kitchens, the rocky crags of Jabal Akhdar tower, palm trees sway along the coast of Salalah, sand dunes ripple across Sharqiyah, and the calls to prayer echo from minarets throughout urban Muscat. In The Food of Oman, American food writer Felicia Campbell invites readers to journey with her into home kitchens, beachside barbeques, royal weddings, and humble teashops. Discover with her the incredible diversity of flavors and cultures in the tiny Sultanate of Oman. Omani cuisine is rooted in a Bedouin culture of hospitality—using whatever is on hand to feed a wandering stranger or a crowd of friends—and is infused with the rich bounty of interloping seafarers and overland Arabian caravan traders who, over the centuries, brought with them the flavors of East Africa, Persia, Asia, and beyond. In Oman, familiar ingredients mingle in exciting new ways: Zanzibari biryani is scented with rosewater and cloves, seafood soup is enlivened with hot red pepper and turmeric, green bananas are spiked with lime, green chili, and coconut. The recipes in The Food of Oman offer cooks a new world of flavors, techniques, and inspiration, while the lush photography and fascinating stories provide an introduction to the culture of a people whose adventurous palates and deep love of feeding and being fed gave rise to this unparalleled cuisine.
A feast of Georgian cooking
Author: Tiko Tuskadze
Publisher: Pavilion Books
Bordered by Russia, Turkey, Azerbaijan and Armenia, and situated at a crossroads on an ancient East-West trading route, Georgia’s rich and diverse history is nowhere more evident than through its cuisine and legendary hospitality. Central and unique to the culinary tradition of Georgia is the 'supra', a coming together of family and friends to share heart-warming toasts, great conversation, free-flowing drink and, most importantly, dish upon dish of mouth-watering food. In this, her first book, Tiko Tuskadze, chef-owner of London’s celebrated Little Georgia restaurant, opens her kitchen to share her love for the food of her home country and the recipes and stories that have been passed down through her family for generations. The book opens with an introduction to the delicious, yet little-known, food of Georgia and an exploration and explanation of the traditions and cultural significance of the supra. Tiko shares over 100 of the dishes that come together to make Georgian cuisine a true celebration of its country's unique climate, history and culture. Recipes follow the authentic procession of dishes, starting with pâtés and sauces then salads, which are traditionally laid out on the table before guests arrive; moving on to sections on soups, bread and cheese, meat dishes, poultry dishes, fish dishes, vegetable dishes and ending with a few fruity treats. The recipes range from the iconic Khachapuri (cheese bread), Kebabi (lamb kebabs) and Khinkali (dumplings), to lesser-known classics, such as Ajapsandali (aubergine stew) and Ckmeruli (poussin in garlic and walnut sauce). With wonderful stories and beautiful illustrations throughout, this book is the ultimate resource for anyone interested in discovering this unique and varied cuisine with the dual values of family and celebration firmly at its heart.
Recipes from Ukraine and Eastern Europe
Author: Olia Hercules
Publisher: Weldon Owen
A celebration of the food, flavors, and heritage of Eastern Europe—from the Black Sea to Baku, Kiev to Kazakhstan—Mamushka features over 100 recipes for fresh, delicious, and unexpected dishes from this dynamic yet underappreciated region. Olia Hercules was born in Ukraine and lived in Cyprus for several years before moving to London and becoming a chef. In this gorgeous and deeply personal cookbook, she shares her favorite recipes from her home country with engaging and loving stories about her culinary upbringing and family traditions.
A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan
Author: Naomi Duguid
Publisher: Artisan Books
Following up on Burma, her stunningly well-received exploration of another fascinating cultural crossroads, Duguid introduces us to the next place we want to visit with recipes for food we can't wait to make and with tales that are memorable and moving. In the way that the Mediterranean has a common palate, so too do these nations: one centered on a love for the fresh and the green (beginning with the piles of fresh herbs that accompany every dish with abandon) and also the tart, as revealed in the ingenious use of sour plums, sour cherries, pomegranates and limes. There are the delectable filled dumplings, flatbreads and stuffed vegetables; plus gorgeous Persian rice dishes, grilled meats and skewered kebabs. There are fresh cheeses, sparkly salads, spice blends and spectacular sauces based on walnuts ground to a paste.
The culinary journey through Georgia, Azerbaijan & beyond
Author: Olia Hercules
Publisher: Hachette UK
From the winner of the Observer's Rising Star Award and Fortnum & Mason Debut Food Book Award 2016 comes a celebration of the food and flavours of the Caucasus - bridging Europe and Asia and incorporating Georgia, Azerbaijan, Armenia, Iran, Russia and Turkey. Olia Hercules introduces us to more than 100 recipes for vibrant, earthy, unexpected dishes from across the region such as Plum fruit leather, Chestnut plov with pumpkin crust, Quince stuffed with lamb & carmalised shallots, Vine leaf dolma, Village breakfast, Khachapouri, Armenian "cognac" profiteroles and Red basil sherbet. Praise for Kaukasis: "A sensitive, personal journey expressed through the beauty of food - just wonderful" - Jamie Oliver "Olia Hercules is a storyteller-foodwriter, and a wholly original voice in the kitchen - there's not a recipe of hers I don't want to cook immediately" - Nigella Lawson "This is an incredible book - as I began to leaf through I started to smile, and I didn't stop" - Diana Henry
Cooking in Mesopotamia
Author: Jean Bottéro
Publisher: University of Chicago Press
In this intriguing blend of the commonplace and the ancient, Jean Bottéro presents the first extensive look at the delectable secrets of Mesopotamia. Bottéro’s broad perspective takes us inside the religious rites, everyday rituals, attitudes and taboos, and even the detailed preparation techniques involving food and drink in Mesopotamian high culture during the second and third millennia BCE, as the Mesopotamians recorded them. Offering everything from translated recipes for pigeon and gazelle stews, the contents of medicinal teas and broths, and the origins of ingredients native to the region, this book reveals the cuisine of one of history’s most fascinating societies. Links to the modern world, along with incredible recreations of a rich, ancient culture through its cuisine, make Bottéro’s guide an entertaining and mesmerizing read.
The Hmong Kitchen in America
Author: Sami Scripter,Sheng Yang
Publisher: U of Minnesota Press
Simple, earthy, fiery, and fresh, Hmong food is an exciting but still little-known South Asian cuisine. In traditional Hmong culture, dishes are created and replicated not by exact measurements but by taste and experimentationfor every Hmong recipe, there are as many variations as there are Hmong cooksand often served to large, communal groups. Sami Scripter and Sheng Yang have gathered more than 100 recipes, illustrated them with color photos of completed dishes, and provided descriptions of unusual ingredients and cooking techniques.
Recipes and Travels in the Other China
Publisher: Artisan Books
Collects recipes from in and around China including Hani chile-garlic paste, ham sesame coils, Lhasa beef and potato stew, and tomato bell pepper salad.
The Russian Cookbook
Author: Anya Von Bremzen,John Welchman
Publisher: Workman Publishing
More than 350 recipes from all fifteen republics of the Soviet Union offer samples of the country's vast diversity--from the robust foods of the Baltic states, to the delicate pilafs of Azerbaijan
A History of the Caucasus
Author: Charles King
Publisher: Oxford University Press
" ... The first general history of the modern Caucasus, stretching from the beginning of Russian imperial expansion up to rise of new countries after the Soviet Union's collapse."--Cover.
Recipes to Elevate Your Home Cooking
Author: Naomi Pomeroy
Publisher: Ten Speed Press
James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals. Naomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. From Madeleine Kamman and Charlie Trotter to Alice Waters and Gray Kunz, Naomi cooked her way through the classics, studying French technique, learning how to shop for produce, and mastering balance, acidity, and seasoning. In Taste & Technique, Naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results. Recipes for sauces, starters, salads, vegetables, and desserts can be mixed and matched with poultry, beef, lamb, seafood, and egg dishes to create show-stopping meals all year round. Practice braising and searing with a Milk-Braised Pork Shoulder, then pair it with Orange-Caraway Glazed Carrots in the springtime or Caramelized Delicata Squash in the winter. Prepare an impressive Herbed Leg of Lamb for a holiday gathering, and accompany it with Spring Pea Risotto or Blistered Cauliflower with Anchovy, Garlic, and Chile Flakes. With detailed sections on ingredients, equipment, and techniques, this inspiring, beautifully photographed guide demystifies the hows and whys of cooking and gives you the confidence and know-how to become a masterful cook.
A Food and Wine Journey in the Caucasus with Over 80 Recipes
Author: Carla Capalbo
Publisher: Interlink Books
Winner of the Prestigious Andre Simon Award explores Georgias culinary traditions. Nestled between the Caucasus Mountains and the Black Sea, and with a climate similar to the Mediterraneans, Georgia has colorful, delicious food. Vegetables blended with walnuts and vibrant herbs, subtly spiced meat stews and home-baked pies like the irresistible cheese-filled khachapuri are served at generous tables all over the country. Georgia is also one of the worlds oldest winemaking areas, with wines traditionally made in qvevri: large clay jars buried in the ground. Award-winning food writer and photographer Capalbo has traveled around Georgia collecting recipes and gathering stories from food and winemakers in this stunning but little-known country. The beautifully illustrated book is both a cookbook and a cultural guide to the personal, artisan-made foods and wines that make Georgia such a special place on the worlds gastronomic map.