From the shores of the Black Sea to the sands of the Pacific, the foods enjoyed along the Silk Road whisper tales of connections between the cultures, histories, economies, and regions of Asia. In The Silk Road Gourmet cookbook, author Laura Kelley brings the breadth of Asian cooking to your door. Spanning more than thirty countries and including 1,000 recipes, the three volumes of The Silk Road Gourmetexplore the cuisines of the countries that traded goods and shared culture along that great lifeline of the ancient world.
This first cookbook, nominated for an award by Le Cordon Bleu World Media, surveys the cuisines of Western and Southern Asia from the Republic of Georgia to Sri Lanka and examines the cultural links between the countries that have led them to share ingredients, methods of preparation, and even entire dishes. This cookbook includes recipes for delicious and authentic main-course meat and vegetable dishes as well as appetizers, desserts, sauces, and condiments to grace contemporary, globalized tables. Learn how to prepare Grilled Chicken with Garlic and Walnut Sauce from the Republic of Georgia, Meatballs in Lemon Sauce from Armenia, and Cinnamon Potatoes with Pine Nuts from Azerbaijan. With fully tested recipes and step-by-step instructions, The Silk Road Gourmet brings the exotic home to you.
Through its hundreds of delicious recipes, The Silk Road Gourmet examines the connections between nations and peoples that are evident in their food. More than just another Asian cookbook, The Silk Road Gourmet shows how ingredients and methods of preparation flowed around Asia, Europe, and Africa and how these movements were linked to the rise and fall of commercial and political empires. So, next time you feast on a good curry, realize that you are eating a miracle of international mercantilism that whispers history, diplomacy, commerce, and conquest. Available at Amazon, Barnes and Noble and electronic bookshops around the world.