Synopses & Reviews
This appealing cookbook gathers over two hundred tried-and-true recipes from Azerbaijan, an underappreciated culinary region many Westerners have yet to experience. An excellent preparatory read for the 2015 European Games to be held in Azerbaijanandrsquo;s capital of Baku,
The Food and Art of Azerbaijan is the quintessential culinary guide to the region.
Azeri food is Turkish in origin, and this book of family-style recipes includes delectable Azeri national dishes featuring all the traditional elements: meats and fish, such as chicken, mutton, and sturgeon; main vegetables of eggplants, sweet peppers, and squashes; and fragrant herbs like anise, dill, and saffron. Khabiba Kashkayandrsquo;s favorite pickles and marinades are also featured, offering simple Azeri adaptions of American dishes as well.
The Food and Art of Azerbaijan is helpfully arranged by season, and a tantalizing photograph accompanies every recipe. At the beginning of each seasonal section, Kashkay introduces the cuisine with a personal essay about her country and a showcase of twentieth-century Azeri art. Together, these elements form a visual culinary journey to a land previously unexplored by Western chefs and tastemakers.
Synopsis
Gathered here are over 200 tried and tested recipes from Azerbaijanand#8217;s answer to Delia Smith. The recipes have a family cooking slant - and all recipes use ingredients that can be found easily in the UK.
Azeri food is Turkic in origin, and so it is no surprise that many of the dishes featured are those that have already crossed the Mediterranean into our own homes. Azeri national dishes include meats and fish such as chicken, mutton and sturgeon, vegetables such as aubergines, sweet peppers and squashes, and fragrant herbs such as anise, dill and saffron. The authorand#8217;s favourite pickles and marinades are also featured, allowing a cook to absorb Azeri flavours into British cuisine too. Each chapter is helpfully arranged by season. At the beginning of each season Khabiba introduces the cuisine with an extended essay about her country, and showcases modern Azeri art. Together this book forms a visual culinary journey to a land that many will never have eaten from.
About the Author
Khabiba Kashkay is an author based in Azerbaijan and Russia.
Table of Contents
Introduction
A Practical Guide to All Seasons
and#160;
Spring
Startersandmdash;Salads, Hot and Cold Appetizers
Soups
Offal Dishes
Main Dishesandmdash;Meat
Main Dishesandmdash;Poultry
Main Dishesandmdash;Fish
Main Dishesandmdash;Pilaffs
Dough Dishes
Desserts, Jams and Beverages
and#160;
Summer
Startersandmdash;Salads, Hot and Cold Appetizers
Soups
Offal Dishes
Main Dishesandmdash;Meat
Main Dishesandmdash;Poultry
Main Dishesandmdash;Fish
Main Dishesandmdash;Pilaffs
Kebabs
Dough Dishes
Desserts, Jams and Beverages
Cultured Milk Dishes
and#160;
Autumn
Startersandmdash;Salads, Hot and Cold Appetizers
Soups
Offal Dishes
Main Dishesandmdash;Meat
Main Dishesandmdash;Poultry
Main Dishesandmdash;Fish
Main Dishesandmdash;Pilaffs
Dough Dishes
Desserts and Jams
and#160;
Winter
Startersandmdash;Salads, Hot and Cold Appetizers
Soups
Offal Dishes
Main Dishesandmdash;Meat
Main Dishesandmdash;Poultry
Main Dishesandmdash;Pilaffs
Dough Dishes
Desserts
and#160;
Marinades and Sauces
Additional Recipes