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Samarkand, the turquoise oasis in the valley of the Zerafshan River, Uzbekistan, has been a cultural crossroads for centuries. In this book, the authors have gathered the cuisines of seven ethnic groups that have left their mark on the city: the Tajiks, Russians, Turks, Jews, Koreans, Caucasians and native Uzbeks. The result is a wonderfully spiced and perfumed collection of recipes for soups, main courses, accompaniments, sweets and drinks.
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About the Author:
Caroline Eden is a regular contributor to the travel and food pages of The Guardian, Financial Times, Independent, as well as a weekly travel page for London's Metro. Eleanor Ford has been a recipe developer and editor for the Good Food Channel and BBC Good Food. She has judged The Guild of Food Writers' Awards, was local editor for Zagat's Hong Kong guide and has been a Time Out restaurant reviewer.
Review:
The book's artfully curated recipes complement each one another, and Eden's essays help bind the feasts, flavors, and colors even more closely. Though readers may never find themselves traversing the Silk Road, this is a terrific way to replicate a key part of that journey. (Publishers Weekly)
'“Samarkand: Recipes & Stories From Central Asia & the Caucasus,” looks at the region through the cuisines of seven groups that left their mark on Samarkand: Tajiks, Russians, Turks, Jews, Koreans, Caucasians, and Uzbeks. Over several years of working on the project, travel writer Caroline Eden visited a dozen times and food writer Eleanor Ford spent time in the kitchens of home cooks and restaurants to create recipes highlighting flavors of the region. ' (Michael Floreak The Boston Globe, June 28, 2016)
"This vividly photographed cookbook examines the culinary influences of the historic trade route that brought fragrant Persian rice plovs, Russian meat dishes and European herbs together in Central Asian cooking. The recipes here, a mix of traditional dishes and modern iterations, are surprisingly approachable. Most call for familiar ingredients used in pleasantly disorienting combinations: seared lamb chops paired with tangy sour cherries, young potatoes dusted with cinnamon and cardamom." (Georgia Freedman, The Wall Street Journal The Wall Street Journal, August 24, 2016)
"As an armchair traveler, I was led by Caroline Eden's firsthand account of journeys to the Uzbek city of Samarkand and other exotic destinations, then lured into the kitchen by Eleanor Ford's fine recipes." (Florence Fabricant, The New York Times The New York Times, July 5, 2016)
"Top of the reading pile right now..." (Heidi Swanson)
A Semifinalist for the Piglet Cookbook Award (Food52)
Winner of the "Food and Travel" award 2017 (The Guild of Food Writers)
'“Samarkand: Recipes & Stories From Central Asia & the Caucasus,” looks at the region through the cuisines of seven groups that left their mark on Samarkand: Tajiks, Russians, Turks, Jews, Koreans, Caucasians, and Uzbeks. Over several years of working on the project, travel writer Caroline Eden visited a dozen times and food writer Eleanor Ford spent time in the kitchens of home cooks and restaurants to create recipes highlighting flavors of the region. ' (Michael Floreak The Boston Globe, June 28, 2016)
"This vividly photographed cookbook examines the culinary influences of the historic trade route that brought fragrant Persian rice plovs, Russian meat dishes and European herbs together in Central Asian cooking. The recipes here, a mix of traditional dishes and modern iterations, are surprisingly approachable. Most call for familiar ingredients used in pleasantly disorienting combinations: seared lamb chops paired with tangy sour cherries, young potatoes dusted with cinnamon and cardamom." (Georgia Freedman, The Wall Street Journal The Wall Street Journal, August 24, 2016)
"As an armchair traveler, I was led by Caroline Eden's firsthand account of journeys to the Uzbek city of Samarkand and other exotic destinations, then lured into the kitchen by Eleanor Ford's fine recipes." (Florence Fabricant, The New York Times The New York Times, July 5, 2016)
"Top of the reading pile right now..." (Heidi Swanson)
A Semifinalist for the Piglet Cookbook Award (Food52)
Winner of the "Food and Travel" award 2017 (The Guild of Food Writers)
"About this title" may belong to another edition of this title.
- PublisherKyle Books
- Publication date2016
- ISBN 10 0857833278
- ISBN 13 9780857833273
- BindingHardcover
- Number of pages224
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Samarkand: Recipes and Stories From Central Asia and the Caucasus (Hardcover)
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Book Description Hardcover. Condition: new. Hardcover. Over 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 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 Solomons Throne, you will be charmed and enticed by this little known region and its cuisine, which has remained relatively untouched in centuries. Synopsis coming soon. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780857833273
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Book Description Hardback. Condition: New. New copy - Usually dispatched within 4 working days. 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. Seller Inventory # B9780857833273
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Samarkand: Recipes and Stories from Central Asia and the Caucasus
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Book Description Condition: New. 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. Num Pages: 224 pages, Colour photography throughout. BIC Classification: 1FCU; WBN. Category: (G) General (US: Trade). Dimension: 214 x 262 x 23. Weight in Grams: 942. . 2012. Hardcover. . . . . Seller Inventory # V9780857833273
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Samarkand: Recipes and stories from Central Asia and the Caucasus
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ISBN 10: 0857833278
ISBN 13: 9780857833273
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Book Description Hardcover. Condition: New. Seller Inventory # 6666-HCE-9780857833273
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Samarkand: Recipes and Stories from Central Asia and the Caucasus
Published by
Kyle Books
(2016)
ISBN 10: 0857833278
ISBN 13: 9780857833273
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Quantity: > 20
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Book Description Condition: New. 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. Num Pages: 224 pages, Colour photography throughout. BIC Classification: 1FCU; WBN. Category: (G) General (US: Trade). Dimension: 214 x 262 x 23. Weight in Grams: 942. . 2012. Hardcover. . . . . Books ship from the US and Ireland. Seller Inventory # V9780857833273
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