Samarkand

Author: Caroline Eden
Publisher:
ISBN: 9781909487420
Format: PDF, Docs
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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."

Samarkand

Author: Caroline Eden
Publisher:
ISBN: 9780857833273
Format: PDF, Mobi
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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 will introduce the region and its different ethnic groups - Uzbek, Tajik, Russian, Turkish, Korean, Caucasian and Jewish - along with a detailed introduction on the Silk Road and a useful store cupboard of essential ingredients. Chapters are divided into Shared Table, Soups, Roast Meats & Kebabs, Warming Dishes, Pilavs & Plovs, Accompaniments, Breads & Doughs, Drinks and Desserts. 100 recipes are showcased, including Apricot & Red Lentil Soup, Chapli Kebabs with Tomato Relish, Rosh Hashanah Palov with Barberries, Pomegranate and Quince, Curd Pancakes with Red Berry Compote and the all-important breads of the region. And with evocative travel features like On the Road to Samarkand, A Banquet on the Caspian Sea and Shopping for Spices under Solomon's Throne, you will be charmed and enticed by this little known region and its cuisine, which has remained relatively untouched in centuries.

Monuments of Central Asia

Author: Edgar Knobloch
Publisher: I. B. Tauris
ISBN:
Format: PDF, Docs
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In this comprehensive account of the culture and history of Central Asia, Edgar Knobloch describes the main centers of the age-old civilization. Throughout the book he spices the text with quotations from the works of contemporary travelers, while providing an expert’s commentary on the archaeological, architectural, and decorative features of the sites he describes. His original photographs are supplemented by numerous line drawings, plans of the main cities, and sketches of principal monuments and their ornamental features.

Summers Under the Tamarind Tree

Author: Sumayya Usmani
Publisher: Frances Lincoln
ISBN: 1781012075
Format: PDF
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Summers Under the Tamarind Tree is a contemporary Pakistani cookbook celebrating the varied, exciting and often-overlooked cuisine of a beautiful country. In it, former lawyer-turned-food writer and cookery teacher Sumayya Usmani captures the rich and aromatic pleasure of Pakistani cooking through more than 100 recipes. She also celebrates the heritage and traditions of her home country and looks back on a happy childhood spent in the kitchen with her grandmother and mother. Pakistani food is influenced by some of the world’s greatest cuisines. With a rich coastline, it enjoys spiced seafood and amazing fish dishes; while its borders with Iran, Afghanistan, India and China ensure strong Arabic, Persian and varied Asian flavours. Sumayya brings these together beautifully showcasing the exotic yet achievable recipes of Pakistan.

The Art of Uzbek Cooking

Author: Lynn Visson
Publisher:
ISBN: 9780781806695
Format: PDF, ePub, Mobi
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A historical crossroads in Central Asia, Uzbekistan and its cuisine reflect the range of nationalities that form the country and continue to flourish there. The ingredients in many Uzbek dishes include grape leaves from the Middle East, noodles from China, the meat pies of India and soups and cakes from Russia. Uzbekistan's markets are laden with a colourful and dazzling array of powdered spices such as cumin and red pepper, dried fruits and nuts, fragrant melons, and traditional, golden flatbreads. This collection of some 175 authentic Uzbek recipes includes chapters on salads and appetisers; soups; meat, poultry and fish main courses; vegetables; plovs (pilafs); noodles, dumplings, stuffed pies and pancakes; breads; desserts; and drinks. Highlights include White Cheese Salad, Mung Bean and Rice Soup, Steamed Beef Stew, Lamb Plov, and Walnut Stuffed Quinces. This unique book provides an introduction to a little known and exciting cuisine through recipes tested and adapted for American kitchens.

The Saffron Tales

Author: Yasmin Khan
Publisher: Bloomsbury Publishing
ISBN: 1408868741
Format: PDF, Docs
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'Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country' Yotam Ottolenghi 'Not just a great cookbook but a book full of stories � a love letter to Iran and its people' Diana Henry Armed with little more than a notebook and a bottle of pomegranate molasses, British-Iranian cook Yasmin Khan traversed Iran in search of the country's most delicious recipes. Her quest took her from the snowy mountains of Tabriz and the paddyfields of Gilan to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen and the lives of ordinary Iranians today. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) tokofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (prawn, coriander and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and aubergine rice) and domaj (mixed herb, flatbread and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies. With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavours and food of an enigmatic and beautiful country.

The Food of Oman

Author: Felicia Campbell
Publisher: Andrews McMeel Publishing
ISBN: 1449474772
Format: PDF, Kindle
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In the Arabian Gulf, just east of Saudi Arabia and across the sea from Iran, the kitchens of Oman are filled with the enticing, mysterious aroma of a spice bazaar: musky black limes, earthy cloves, warming cinnamon, cumin, and coriander all play against the comforting scent of simmering basmati rice. Beyond these kitchens, the rocky crags of Jabal Akhdar tower, palm trees sway along the coast of Salalah, sand dunes ripple across Sharqiyah, and the calls to prayer echo from minarets throughout urban Muscat. In The Food of Oman, American food writer Felicia Campbell invites readers to journey with her into home kitchens, beachside barbeques, royal weddings, and humble teashops. Discover with her the incredible diversity of flavors and cultures in the tiny Sultanate of Oman. Omani cuisine is rooted in a Bedouin culture of hospitality—using whatever is on hand to feed a wandering stranger or a crowd of friends—and is infused with the rich bounty of interloping seafarers and overland Arabian caravan traders who, over the centuries, brought with them the flavors of East Africa, Persia, Asia, and beyond. In Oman, familiar ingredients mingle in exciting new ways: Zanzibari biryani is scented with rosewater and cloves, seafood soup is enlivened with hot red pepper and turmeric, green bananas are spiked with lime, green chili, and coconut. The recipes in The Food of Oman offer cooks a new world of flavors, techniques, and inspiration, while the lush photography and fascinating stories provide an introduction to the culture of a people whose adventurous palates and deep love of feeding and being fed gave rise to this unparalleled cuisine.

A Carpet Ride to Khiva

Author: Christopher Alexander
Publisher: Icon Books Ltd
ISBN: 1848312717
Format: PDF, Docs
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The Silk Road conjures images of the exotic and the unknown. Most travellers simply pass along it. Brit Chris Alexander chose to live there. Ostensibly writing a guidebook, Alexander found life at the heart of the glittering madrassahs, mosques and minarets of the walled city of Khiva - a remote desert oasis in Uzbekistan - immensely alluring, and stayed. Immersing himself in the language and rich cultural traditions Alexander discovers a world torn between Marx and Mohammed - a place where veils and vodka, pork and polygamy freely mingle - against a backdrop of forgotten carpet designs, crumbling but magnificent Islamic architecture and scenes drawn straight from "The Arabian Nights". Accompanied by a large green parrot, a ginger cat and his adoptive Uzbek family, Alexander recounts his efforts to rediscover the lost art of traditional weaving and dyeing, and the process establishing a self-sufficient carpet workshop, employing local women and disabled people to train as apprentices. "A Carpet Ride to Khiva" sees Alexander being stripped naked at a former Soviet youth camp, crawling through silkworm droppings in an attempt to record their life-cycle, holed up in the British Museum discovering carpet designs dormant for half a millennia, tackling a carpet-thieving mayor, distinguishing natural dyes from sacks of opium in Northern Afghanistan, bluffing his way through an impromptu version of "My Heart Will Go On" for national Uzbek TV and seeking sanctuary as an anti-Western riot consumed the Kabul carpet bazaar. It is an unforgettable true travel story of a journey to the heart of the unknown and the unexpected friendship one man found there.

Mamushka

Author: Olia Hercules
Publisher: Weldon Owen
ISBN: 1681880741
Format: PDF, ePub
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A celebration of the food, flavors, and heritage of Eastern Europe—from the Black Sea to Baku, Kiev to Kazakhstan—Mamushka features over 100 recipes for fresh, delicious, and unexpected dishes from this dynamic yet underappreciated region. Olia Hercules was born in Ukraine and lived in Cyprus for several years before moving to London and becoming a chef. In this gorgeous and deeply personal cookbook, she shares her favorite recipes from her home country with engaging and loving stories about her culinary upbringing and family traditions.

Taste of Persia

Author: Naomi Duguid
Publisher: Artisan Books
ISBN: 1579657273
Format: PDF, Kindle
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Winner, James Beard Award for Best Book of the Year, International (2017) Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017) Named a Best Cookbook of the Year by The Boston Globe, Food & Wine, The Los Angeles Times, The New York Times, The New York Times Book Review, The San Francisco Chronicle, USA Today, and The Wall Street Journal “A reason to celebrate . . . a fascinating culinary excursion.” —The New York Times Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah. Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginnings—where a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world.