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Samarkand : Recipes & Stories from Central Asia & the Caucasus
by Caroline Eden and Eleanor Ford and Laura Edwards


Overview - Over hundreds of years, various ethnic groups have passed through this city, sharing and influencing each other s cuisine and leaving their culinary stamp. 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.  Read more...

 
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More About Samarkand by Caroline Eden; Eleanor Ford; Laura Edwards
 
 
 
Overview
Over hundreds of years, various ethnic groups have passed through this city, sharing and influencing each other s cuisine and leaving their culinary stamp. 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. These include Lamb Kebabs with Cinnamon, Cloves & Hot Hummus, Pumpkin Stuffed with Jeweled Rice, Pomegranate & Vodka Sorbet and the all-important breads of the region non, flatbreads and pides."

 
Details
  • ISBN-13: 9781909487420
  • ISBN-10: 1909487422
  • Publisher: Kyle Cathie Limited
  • Publish Date: June 2016
  • Page Count: 224


Related Categories

Books > Cooking > Regional & Ethnic - Asian
Books > Cooking > Regional & Ethnic - Middle Eastern
Books > Cooking > Regional & Ethnic - Russian

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2016-06-13
  • Reviewer: Staff

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)

 
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