Download Ebook Samarkand: Recipes & Stories from Central Asia & The Caucasus, by Caroline Eden Eleanor Ford
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Samarkand: Recipes & Stories from Central Asia & The Caucasus, by Caroline Eden Eleanor Ford
Download Ebook Samarkand: Recipes & Stories from Central Asia & The Caucasus, by Caroline Eden Eleanor Ford
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Review
The book's artfully curated recipes complement each one another, and Eden's essays help bind the feasts, flavors, and colors even more closely. Though readers may never find themselves traversing the Silk Road, this is a terrific way to replicate a key part of that journey. (Publishers Weekly)'“Samarkand: Recipes & Stories From Central Asia & the Caucasus,†looks at the region through the cuisines of seven groups that left their mark on Samarkand: Tajiks, Russians, Turks, Jews, Koreans, Caucasians, and Uzbeks. Over several years of working on the project, travel writer Caroline Eden visited a dozen times and food writer Eleanor Ford spent time in the kitchens of home cooks and restaurants to create recipes highlighting flavors of the region. ' (Michael Floreak The Boston Globe, June 28, 2016)"This vividly photographed cookbook examines the culinary influences of the historic trade route that brought fragrant Persian rice plovs, Russian meat dishes and European herbs together in Central Asian cooking. The recipes here, a mix of traditional dishes and modern iterations, are surprisingly approachable. Most call for familiar ingredients used in pleasantly disorienting combinations: seared lamb chops paired with tangy sour cherries, young potatoes dusted with cinnamon and cardamom." (Georgia Freedman, The Wall Street Journal The Wall Street Journal, August 24, 2016)"As an armchair traveler, I was led by Caroline Eden's firsthand account of journeys to the Uzbek city of Samarkand and other exotic destinations, then lured into the kitchen by Eleanor Ford's fine recipes." (Florence Fabricant The New York Times, July 5, 2016)"Top of the reading pile right now..." (Heidi Swanson)A Semifinalist for the Piglet Cookbook Award (Food52)Winner of the "Food and Travel" award 2017 (The Guild of Food Writers)
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About the Author
Caroline Eden is a regular contributor to the travel and food pages of The Guardian, Financial Times, Independent, as well as a weekly travel page for London's Metro. Eleanor Ford has been a recipe developer and editor for the Good Food Channel and BBC Good Food. She has judged The Guild of Food Writers' Awards, was local editor for Zagat's Hong Kong guide and has been a Time Out restaurant reviewer.
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Product details
Hardcover: 224 pages
Publisher: Kyle Books (June 7, 2016)
Language: English
ISBN-10: 1909487422
ISBN-13: 978-1909487420
Product Dimensions:
8.8 x 0.9 x 10.2 inches
Shipping Weight: 2.1 pounds (View shipping rates and policies)
Average Customer Review:
4.9 out of 5 stars
41 customer reviews
Amazon Best Sellers Rank:
#209,500 in Books (See Top 100 in Books)
It is rare for me to read through a new cookbook and not find a recipe or two I want to try immediately. But in this case, I want to try them all, now - okay there are a few with a bit lower priority but ... at university, I knew a number of students of Central Asian languages and a couple of graduate students from the region. I trust that these recipes as reasonably authentic as they are similar to the dishes I was served as from the region. The only ingredient I see missing that was always spoken of nostalgically is melons ... I kept hearing of a hundred types of melons being available. I fear they don't even make an appearance in that variety even in the gorgeous photos spread throughout the book.The recipes all are built around ingredients that are available without prowling specialty and ethnic stores. Pomegranate molasses is a difficult as it comes ... and, yes, molasses in milk is fed to children around the world according to my experience tracking down pomegranate molasses. The directions are detailed and clear; they do not assume that you are familiar with the final product. This makes it ideal for someone exploring the cuisine without any experience with it.The first recipe I looked for in the book was for the Georgian cheese bread - there is a Spinach Khachapuri along with a beautiful photo and an amusing comment about the Khachapuri economic index - the price of the ingredients is a local measure of inflation. And the Azerbaijan Buttern rice under a Shah's Crown which is a buttered saffron rice with chestnuts, raisins and apricots in a lavash crust is there.But the recipes which really caught my attention were not ones that I was familiar with or that were complex. They are simple family fare. Summer Borscht with Sour Cream and chive is a clear red broth flavored with tomatoes, celery, onion, garlic, bay, cloves and lemon juice. Green Olive and Walnut Salad is seasoned will cumin, chile, dill, thyme ... Walnut stuffed Eggplant Roles with pomegranate, cilantro, garlic, chile ... Candied Quinces with Chopped Nuts, cinnamon, lemon, almond, pistachios. To drink there is tarragon soda, several herbal teas and spiced teas. Or a more exotic rhubarb, apple and clove kompot drink.There are a number of kebab style meat recipes, a variety of pilau style recipes, hot pots, breads, noodles, dips ... all inviting, all achievable. They not only provide a cross-section of dining options but a cross-section of the variety of ethnicity in the region.
I have traveled extensively through the Caucuses. I collect cookbooks from this region, as long as they are in English. Most of them are extremely poor quality, rife with spelling and grammar errors, translation issues, poor instructions, items that cannot be obtainable in the west and nonsense ingredients such as "pink" (yes, I've seen this used several times, I have no idea what food "pink" is supposed to be, even through context). This cookbook is BY FAR the most authentic cookbook for this region's recipes that I have ever found in over a decade of searching. I have been looking for a cookbook of this caliber for this region, and I can hardly believe that I finally found it! Tasting the result of every recipe is like being transported back to Tbilisi or Baku or Samarkand and every city and town in between. In the Republic of Georgia, they have a saying "why would you eat at a restaurant that serves foreign food when you can eat Georgian food?" And it's true, Georgian food is simply amazing; hence my search for this region's cookbook. The second recipe in the book- Walnut Stuffed Eggplant Rolls- reminded me of so many wonderful meals in Tbilisi where this dish was often served. It's an absolutely perfect recipe for the dish! This is now my 'go-to' book gift. I've purchased multiple copies and given them to people; all have been thrilled:-) Thank you for writing such an important and beautifully written cookbook.
the recipes all look fabulous and approachable - but it was the travelogue that really grabbed me- so much so that I signed up for a trip Caroline Eden is guiding to the backstreets and bazaars of Uzbekistan. I am looking forward to sampling some of these dishes "in situ" with her in March 2017! And I liked this book so much I order another for a friend and am about to buy a third as well.... a great gift for anyone who travels (real or vicariously) or likes to cook things that are a bit more unusal or exotic... can't remember the last time I read a "cookbook" cover to cover!
This is such a superb cookery book that I ordered another copy for a friend whose interests in this part of the world mirror mine. He has traveled and dined in Georgia and says that he is familiar with some of the foods highlighted by Eden, so is looking forward to trying her recipes. Me, too! Not only is the author's presentation informative, but the format is highly accessible, the recipes easy to follow and use mostly available ingredients, and the photography is stunning. My only surprise was that there was hardly a mention of the delectable Central Asian melons, but this is a small oversight and does not affect the overall quality of this excellent book with it's fine collection of recipes. I definitely recommend it to you!
This cookbook is a perfect balance of cultural narrative and recipes. There is intriguing information about the region, the people, and the food influences. The recipes are true to the region and the photography is beautiful. It really helps to have photos of the recipes when you're working with ingredients you're not familiar with so you know how the dish should look when it's done. The book is also arranged in practical chapters / food categories. Would have liked an index that arranged the recipes by country / region but overall his is an excellent cultural piece of work with wonderful recipes.
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