A fresh printing of an appealing and informative book about the food of the countries adjacent to the ancient Silk Road, from Turkey and Azerbaijan to Tajikistan and Kyrgyzstan.
Caroline Eden, author Black Sea and Red Sands, and Eleanor Ford, author of Fire Islands, use recipes from throughout the vast region to connect cultures and traditions. The city of Samarkand, a vital link in the commerce of millennia, stands as a symbol of the diversity and continuity the authors portray.
Simple recipes from everyday life are supplemented by travel essays that evoke the history of dishes as varied as plov, a rice pilaf which Uzbeks claim to cook better than anyone else, and non, a bread which is not naan.
Among the recipes: apricot and red lentil soup; lamb and noodle laghman, which has its roots in western China; cinnamon scented potatoes with pine nuts; sour cherry and apple compote.
Hardcover. Color photographs throughout.