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  • Format: Hardcover
  • Copyright: 2016-06-07
  • Publisher: Kyle Cathie Ltd

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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.

Author Biography

Caroline Eden specializes in Central Asia and the Caucasus. She is a regular contributor to the travel, food and culture pages of The Guardian, Financial Times, Independent, and AsianArt newspaper as well as a weekly travel page for London's Metro. She has reported on key events in Kazakhstan and Azerbaijan for BBC Radio 4's From Our Own Correspondent.
Eleanor Ford is a food journalist who focuses on making world cuisines accessible to the home cook. She has been a recipe developer and editor for the Good Food Channel and BBC Good Food Magazine. She has judged The Guild of FoodWriters' Awards, was local editor for Zagat's Hong Kong guide and has been a Time Out restaurant reviewer.

Table of Contents

  • A Shared Table
  • Soups
  • Roast Meats & Kebabs
  • Warming Foods for Long Winters
  • Pilafs & Plovs
  • Accompaniments
  • Breads & Doughs
  • Drinks
  • Desserts & Sweetmeats
  • Index

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