|Cover of this ravishing new recipe and travel book|
Caroline Eden, a regular contributor to the food and travel pages of London's Financial Times, The Guardian and Independent newspapers, teamed up with Eleanor Ford, a recipe developer and editor for the Good Food Channel and BBC Good Food, to produce this lavish book.
For many centuries various ethnic groups passed through the fabled city of Samarkand, sharing and influencing each other's cuisine and leaving their culinary stamp.
Over 100 recipes, adapted for the home cook, are showcased, interspersed with personal travel essays introducing the region and its ethnic groups: Uzbek, Tajik, Russian, Korean, Turkish, Caucasian and Jewish.
Of course Uzbek plov is featured and as Eleanor Ford said in an interview with the Evening Standard: "This is absolutely the defining dish of the region, and it is such an exciting experience going at lunchtime to one of the plov kitchens - bustling canteens where hundreds of people are served from this one vast kazan pan.
One chef would be doing it, layering up meat and rice and vegetables with just a little bit of spice. That way everything is scented by the slow cooking meat which is at the bottom of the pan. Officially this is a lunchtime dish, or a dish served at weddings or celebrations".
|Cucumber and rose soup|
It is divided into these sections:
- Shared table
- Roast meats and kebabs
- Warming dishes
- Plovs and pilavs
- Breads and doughs
- Drinks and deserts
Definitely a treat for yourself or on the Christmas list for a friend.
The Glory of Uzbek Bread
Chekichs: Uzbek Bread Stamps
Samarkand Restaurants and Cafés: An Insider's View
Nowruz Spring Festival