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Samarkand has long been a pop-culture symbol for the dream of something fantastic. This incredibly old city, which is Uzbekistan's second-largest urban centre, has in this book also become the symbol and umbrella title for the multicultural culinary melting pot that Central Asia has to offer. Throughout the ages, migrations have passed through here as a stop on the Silk Road, and influences have arrived from every direction and culture imaginable. The authors help us explore Central Asian and Caucasian cuisine, adapted for the home cook. Here you'll find Uzbek, Tajik, Russian, Turkish, Korean, Caucasian and Jewish recipes, plus guides on how to stock your pantry accordingly. The chapters are divided into shared tables, soups, fried meat & kebab, warming dishes, pilaf and plov, side dishes, breads and doughs, drinks and desserts. Among the 200 recipes you'll find apricot and red lentil soup, Chapli Kebab with tomato relish, Rosh Hashanah Palov with barberries, pomegranate and quince, and all the region's essential breads. There are also cultural, historical and contemporary accounts of how the cuisine has been shaped, and of just how lovely it is to travel around the region.
Format: Hardcover
Number of pages: 224
Language: English
First published: 2016
