30 DAYS OPEN PURCHASESamarkand has long been a popular culture symbol of the dream of something fantastic. In this book, this incredibly old municipality, Uzbekistan's second-largest urban area, has also become the symbol and collective title for the multicultural culinary morass that Central Asia has to offer. Throughout history, migrations have passed through here as a stop on the Silk Road and influences have come from all corners of the world and cultures. The authors help us explore Central Asian and Caucasian cuisine in an adaptation for the home cook. Here are Uzbek, Tajik, Russian, Turkish, Korean, Caucasian and Jewish recipes and guides to stocking your pantry. The chapters are divided into shared tables, soups, fried meat & kebabs, warming dishes, pilaf and plov, side dishes, bread and dough, drinks and desserts. Among the 200 recipes are apricot and red lentil soup, Chapli Kebab with tomato relish, Rosh Hashanah Palov with barberry, pomegranate and quince and all the important breads of the region. There are also some cultural, historical and current accounts of how the cuisine has been shaped and how enjoyable it is to travel around the region.
Weight: 1,0 kg
Dimensions: 21,5 × 2,4 × 26,5 cm
Format: Hardcover
Pages: 224
Language: English
ISBN: 9780857833273
Language: English
