Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing
Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing
Biographical Note: Anna Ansari has a background in Asian studies, with a BA from Barnard College, Columbia University and an MA from Yale University. Her writing focuses on the intersection...
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Biographical Note: cookbook deserves a place alongside Olia Hercules Mamushka, Sabrina Ghayour's Persiana and Sami Tamimi's Jerusalem.' - Rukmini Iyer "This is an utterly unique book which ranges across an astonishing mix of cultures and traditions - there is so much to love here, from brightly coloured salads and grain dishes to decadent desserts. Every dish is a voyage of discovery - and the result of a vast amount of experience and research." - Felicity Spector "A real feast - vividly evocative, witty and enlightening. Utterly delicious." - Felicity Cloake Publisher Marketing: "Packed with history, humor, and delicious food, this travelogue-memoir-cookbook checks every box. Anna's encyclopaedic knowledge of the subject, combined with compelling personal stories and recipes deeply rooted in a unique culinary culture, add a new voice to an important food story." - Adeena Sussman "A delectable feast for the senses. Anna Ansari traverses the colorful cuisines of the Silk Roads with curiosity, knowledge, and empathy." - Naz Deravian "A superb culinary journey along Silk Roads less travelled." - Jay Rayner This is the story of the world's most famous trade routes, retold through recipes. In this rich and delicious cookbook, Iranian-American cook and writer Anna Ansari takes us on a culinary, historical, and personal odyssey across the Silk Roads. Weaving together essays, family photography and 90 recipes, Ansari brings life to the flavors of the Silk Roads - from the walnut groves of her father's Iranian childhood, across Central Asian markets brimming with fragrant melons and thronged with fat-tailed sheep, and into the neighborhoods of modern-day Chinese cities. Discover delectable dishes from Baku to Beijing - Azeri-Iranian stews served with crispy-bottomed rice, dill-infused noodles from Western Uzbekistan, Georgian cornbread, Uyghur lamb chops and all kinds of dumplings, from fat, spiraled oromo to tiny, stuffed dushbara in a delicate saffron broth. Plus, you'll find refreshing drinks and sharbats, and American-inspired desserts like apple pie with quince, sticky persimmon pudding, and walnut-studded spiced blondies. "A book of delicious recipes interwoven with histories, family stories and a good dash of humour is what we all need just now." - Olia Hercules |
Author: Ansari, Anna
Publisher: DK Publishing (Dorling Kindersley)
Binding: Hardcover
Pub Date: 2025-10-14
BISAC: Cooking|Regional & Cultural|Asian|Cooking|Courses & Dishes|General|Cooking|History
Weight: 1.95 lbs
ISBN: 9798217126514
ASIN: -
SKU: SP-9798217126514
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