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"Anna Ansari is a rare kind of home cook who is able to get under the skin of any cuisine and turn the simplest of ingredients into pure magic. Shes also one of the best writers I know shes witty, intelligent and very refreshing to read." Meera Sodha"A real feast vividly evocative, witty and enlightening. Utterly delicious." Felicity Cloake"A superb culinary journey along Silk Roads less travelled." Jay RaynerThis is the story of the worlds most famous trade routes, retold through recipes.In this rich and delicious cookbook, IranianAmerican 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 flavours of the Silk Roads from the walnut groves of her fathers Iranian childhood, across Central Asian markets brimming with fragrant melons and thronged with fattailed sheep, and into the neighborhoods of modernday Chinese cities.Discover delectable dishes from Baku to Beijing AzeriIranian stews served with crispybottomed rice, dillinfused 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, youll find refreshing drinks and sharbats, and Americaninspired desserts like apple pie with quince, sticky persimmon pudding, and walnutstudded spiced blondies.
Binding: Hardcover;256 pages; Publisher: TBS-Penguin Random House Wholesale; Classification: WBA; Weight: 1072 g; Dimensions: 253 x 197 x 25
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