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Item Barcode | Collection | Call Number | Status | Item Holds |
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Summary
Summary
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 introduce the region and its different ethnic groups-Uzbek, Tajik, Russian, Turkish, Korean, Caucasian, and Jewish-along with a detailed introduction to the Silk Road and a useful store cupboard of essential ingredients.
Chapters are divided into A Shared Table, Soups, Roast Meats & Kebabs, Warming Food for Long Winters, Plovs & Pilafs, Accompaniments, Breads & Doughs, Drinks, and Desserts & Sweetmeats. One hundred recipes are showcased, including Apricot & Red Lentil Soup, Chapli Kebabs, Rosh Hashanah Plov with Barberries, Pomegranate, & Quince, Kefir Pancakes with Blackberry Syrup, and the all-important regional breads. And with evocative travel features such as Lunch on the Road to Samarkand, A Banquet on the Caspian Sea, and Shopping under Kyrgyzstan's Sacred Mountain, you will be charmed and enticed by this relatively untouched region and its cuisine.
Author Notes
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.
Reviews (2)
Publisher's Weekly Review
Essayist Eden and food writer Ford document the culinary contributions from Tajiks, Russians, Turks, Jews, Koreans, Caucasians, and Uzbecks who have settled in Samarkand, creating one of the world's most varied cuisines. Samarkand, a stopping point along the Silk Road, is located in the valley along Uzbekistan's Zerafshan river. It has hosted travelers from all over the central Asia region for centuries. This eye-opening collection of 100 dishes includes Koryo spicy carrots, a nod to Korean kimchi; Turkish beef shashlik kebabs with a tahini and pistachio sauce; roasted peaches with marzipan and rose syrup from the Caucasus; a Tajik bread salad that's a cross between a fattoush and a Greek salad; and the impressive "Buttered Rice Under a Shah's Crown," a variation of the Uzbekian rice pilaf standard known as plov in which chestnuts, rice, raisins, saffron, and apricots are encased in a layer of lavash and baked. Regional, flavorful ingredients such as pomegranates (used in spiced Afghani beef patties or a vodka sorbet), saffron, and rice serve as an undercurrent connecting the cuisines in unpredictable ways. 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. (June) © Copyright PWxyz, LLC. All rights reserved.
Library Journal Review
Travels to the historic city of Samarkand and its neighboring regions inspired journalist Eden and recipe developer Ford to put together this artful collection of recipes from Turkey, Russia, Central Asia, and the Caucasus. In course-based chapters packed with photographs, home cooks and armchair travelers can explore tempting dishes such as apricot and red lentil soup, pumpkin stuffed with jeweled rice, fish and saffron pilaf, and baklava baked apples. Few of the required ingredients are hard to find, though some will send readers to Turkish or Middle Eastern stores. Throughout, there are essays that evoke travels to bazaars in Georgia's capital Tbilisi, Kashgar in western China, and elsewhere. VERDICT A great addition to the currently popular cookbooks about Central Asian and Eastern European cuisine. Consider pairing this one with Olia Hercules's Mamushka: Recipes from Ukraine and Eastern Europe. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
| Introduction | p. 06 |
| A Shared Table | p. 22 |
| Soups | p. 50 |
| Roast Meals & Kebabs | p. 70 |
| Warming Food for Long Winters | p. 88 |
| Plovs & Pilafs | p. 112 |
| Accompaniments | p. 132 |
| Breads & Doughs | p. 148 |
| Drinks | p. 170 |
| Dessert & Sweetmeats | p. 188 |
| Index | p. 220 |
| Acknowledgements | p. 224 |