Culinary Journey Through Silk Road Taste Of Afghanistan
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| Author | : Laila Khalil |
| Publisher | : Lulu.com |
| Total Pages | : 108 |
| Release | : 2017-03-09 |
| Genre | : Cooking |
| ISBN | : 1483462439 |
In this enticing guide to Afghan cuisine, the Khalil sisters revisit their roots. This thoughtfully curated collection of recipes highlight the indulgent and exotic flavours of traditional Afghan fare. Vibrant pages showcase dishes like Naranj Palaw (rice cooked in meat stock and garnished with orange zest and pistachios), Zamarod Palaw (long-grained rice cooked with seasoned spinach), Kofta Pashan (aromatic minced-meat qorma), Borani Banjan (layered fried eggplant), and Sabzi (spinach qorma). Included also are recipes for desserts like Malida (sweetened breadcrumbs garnished with pistachios), Haleem (chicken and oatmeal porridge), and Chutney (relish). In this ethnic cookbook, two sisters, professionals by day, and foodies by night, share the cuisine that has been the centerpiece for every celebration of family and friendship in their lives.
| Author | : Christine Smith |
| Publisher | : |
| Total Pages | : 320 |
| Release | : 2021-06-12 |
| Genre | : |
| ISBN | : 9781008944718 |
Take a journey into the Cuisine of the Silk Road! Most people are familiar with the Spices of India, Turkey, and other neighboring countries, but have you ever experienced Afghanistan or Pakistani food? If you have, you may long to have it again; if you haven't, you'll love what you find and this is your opportunity to try it! This book combines cuisine and information for the reader to not only make the most well-known exotic dishes of Afghanistan and Pakistan, but also learn about the women who make the food and the traditions around hospitality and home. The book provides easy-to-understand instructions and ingredients that are readily available in stores in the U.S., and has included adaptations for people with common dietary needs (gluten free, kosher, nut allergens, dairy allergies, etc.). All of the recipes included in this book are traditional recipes that have been taught to the author and taste-tested by a Beta Testing Group of people who lived in the region for authenticity, and also Americans for ease of understanding, taste, and readily available ingredients. This book demystifies the cuisine of two countries that are usually known for war. Every book purchased funds women's empowerment initiatives in war-torn regions.
| Author | : Durkhanai Ayubi |
| Publisher | : Allen & Unwin |
| Total Pages | : 445 |
| Release | : 2020-09-29 |
| Genre | : Cooking |
| ISBN | : 1761060392 |
Vibrant recipes, one family's memories of their homeland and a fascinating insight into Afghanistan's rich heritage. 'Parwana stole my heart' - Diana Henry 'Parwana tells many stories ... it is a celebration: the recipes in it bulge with colour and flavour and life ...' - Nigella Lawson Interwoven with traditional Afghan recipes is one family's story of a region long afflicted by war, but with much more at its heart. Author Durkhanai Ayubi's parents, Zelmai and Farida Ayubi, fled Afghanistan with their young children in 1985, at the height of the Cold War. When their family-run restaurant Parwana opened its doors in Adelaide in 2009, their vision was to share with the world their family memories through the delights of Afghan cuisine, infused with Afghanistan's rich historical culture and traditions of generosity and hospitality, to offer a more complete picture of the country they had left behind. These fragrant and flavourful recipes have been in the family for generations and include rice dishes, dumplings, curries, meats, Afghan pastas, chutneys and pickles, soups and breads, drinks and desserts. Some are everyday meals, some are celebratory special dishes. Each has a story to tell.
| Author | : Paul David Buell |
| Publisher | : BRILL |
| Total Pages | : 352 |
| Release | : 2020-11-04 |
| Genre | : History |
| ISBN | : 9004432108 |
Crossroads of Cuisine offers history of food and cultural exchanges in and around Central Asia. It discusses geographical base, and offers historical and cultural overview. A photo essay binds it all together. The book offers new views of the past.
| Author | : Robert N. Spengler |
| Publisher | : University of California Press |
| Total Pages | : 390 |
| Release | : 2020-09-22 |
| Genre | : History |
| ISBN | : 0520379268 |
"A comprehensive and entertaining historical and botanical review, providing an enjoyable and cognitive read.”—Nature The foods we eat have a deep and often surprising past. From almonds and apples to tea and rice, many foods that we consume today have histories that can be traced out of prehistoric Central Asia along the tracks of the Silk Road to kitchens in Europe, America, China, and elsewhere in East Asia. The exchange of goods, ideas, cultural practices, and genes along these ancient routes extends back five thousand years, and organized trade along the Silk Road dates to at least Han Dynasty China in the second century BC. Balancing a broad array of archaeological, botanical, and historical evidence, Fruit from the Sands presents the fascinating story of the origins and spread of agriculture across Inner Asia and into Europe and East Asia. Through the preserved remains of plants found in archaeological sites, Robert N. Spengler III identifies the regions where our most familiar crops were domesticated and follows their routes as people carried them around the world. With vivid examples, Fruit from the Sands explores how the foods we eat have shaped the course of human history and transformed cuisines all over the globe.
| Author | : Laura Kelley |
| Publisher | : iUniverse |
| Total Pages | : 374 |
| Release | : 2009 |
| Genre | : Cooking |
| ISBN | : 1440143056 |
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, 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 Gourmet explore the cuisines of the countries that traded goods and shared culture along that great lifeline of the ancient world. This first volume 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. Reviews We tried chicken with apricots in lemon pepper sauce: simple to make and assertively delicious, aromatic, and satisfying. If every dish is as good as this Afghani gem, Kelley's book will prove priceless. --Mick Vann - The Austin Chronicle The Silk Road Gourmet is one of those workhorse cookbooks, the kind that . . . will be kept on the kitchen counter while others get stored on the shelf. --Rose O'Dell King - Ft. Myers News-Post The first volume of The Silk Road Gourmet: Western and Southern Asia has been nominated for an award by Le Cordon Bleu's World Food Media Awards. --Le Cordon Bleu's World Food Media Awards For those who love to learn about history and the origin of foods. The Silk Road Gourmet is an excellent resource.It is a cross between an anthropology textbook and a cookbook. --Sarah Parkin - The Phoenix Examiner Silk Road Gourmet is not an ordinary cookbook. It is a culinary exploration of non-European methods of cooking, tastes and - to a certain extent - a different way of life. --Manos Angelakis, Luxury Web Magazine
| Author | : Annia Ciezadlo |
| Publisher | : Simon and Schuster |
| Total Pages | : 418 |
| Release | : 2012-02-14 |
| Genre | : Biography & Autobiography |
| ISBN | : 1416583947 |
Originally published in hardcover in 2011.
| Author | : Dahlia Abraham-Klein |
| Publisher | : Tuttle Publishing |
| Total Pages | : 391 |
| Release | : 2014-06-17 |
| Genre | : Cooking |
| ISBN | : 1462914160 |
"Kudos for Dahlia's beautiful Silk Road Vegetarian cookbook. Its food and lore are vibrant, evocative, and colorful, as are the pictures of the dishes and family gatherings. Each dish is as simple and wholesome as it is delicious. The book spans several cultures and cuisines while always remaining straightforward and within reach. All this and perfectly vegetarian and gluten-free. All I can say is WOW! You'll be eating your veggies, I guarantee it!--Levana Kirschenbaum (www.levanacooks.com), celebrity chef and author of The Whole Foods Kosher Kitchen and Levana Cooks Dairy Free!"
| Author | : Peter Frankopan |
| Publisher | : Vintage |
| Total Pages | : 688 |
| Release | : 2016-02-16 |
| Genre | : History |
| ISBN | : 1101946334 |
INTERNATIONAL BESTSELLER • Far more than a history of the Silk Roads, this book is truly a revelatory new history of the world, promising to destabilize notions of where we come from and where we are headed next. "A rare book that makes you question your assumptions about the world.” —The Wall Street Journal From the Middle East and its political instability to China and its economic rise, the vast region stretching eastward from the Balkans across the steppe and South Asia has been thrust into the global spotlight in recent years. Frankopan teaches us that to understand what is at stake for the cities and nations built on these intricate trade routes, we must first understand their astounding pasts. Frankopan realigns our understanding of the world, pointing us eastward. It was on the Silk Roads that East and West first encountered each other through trade and conquest, leading to the spread of ideas, cultures and religions. From the rise and fall of empires to the spread of Buddhism and the advent of Christianity and Islam, right up to the great wars of the twentieth century—this book shows how the fate of the West has always been inextricably linked to the East. Also available: The New Silk Roads, a timely exploration of the dramatic and profound changes our world is undergoing right now—as seen from the perspective of the rising powers of the East.
| Author | : Habeeb Salloum |
| Publisher | : Habeeb Salloum |
| Total Pages | : 178 |
| Release | : 2014 |
| Genre | : Cooking |
| ISBN | : 1591521343 |
A love of Asian foods and a desire to provide simple ways to cook them drove prolific food writer Habeeb Salloum to write Asian Cooking Made Simple: A Culinary Journey along the Silk Road and Beyond. This latest release from Sweetgrass Books details how to cook up the tastiest Vietnamese pho (noodle soup), how to add a little Szechuan spice to dinnertime, and how to create mouthwatering Indian curries and Middle Eastern kebabs. The book itself, complete with color photographs of the dishes, is a journey across half the world, starting in China and working westward to the Mediterranean.
