Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing
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Anna Ansari
DK
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This is the story of the world's most famous trade routes, recounted 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 bridging 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.
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