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.
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Laura Kelley lives near Washington DC with her husband, children and cats. She has been travelling internationally and cooking for over thirty years. To learn more about the author, visit http://silkroadgourmet.com/blog
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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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3.8 étoiles sur 5
11 commentaires
6 internautes sur 6 ont trouvé ce commentaire utile
4.0 étoiles sur 5
Delicious Recipes in Need of an Editor
22 décembre 2010
Par eternal student
- Publié sur Amazon.com
Format:Broché
These recipes are fantastic! I cannot emphasize that enough. I've tried 10, not counting sauces and spice mixes, from 5 countries. They can be kind of involved, and some of the ingredients can be tough to find, but they're definitely packed with great flavors, and I'm very glad I tried this book.
My only real complaint is that this book desperately needs an editor. None of the recipes say how many people they serve. The format makes it difficult to find the sub-recipes like the sauces (Instead of the author's name and book title at the top of the pages, I think we'd be better served by having the country and food section listed, e.g. Afghanistan and Meat Dishes, so you can keep track while flipping between recipes, which is often called for. In fact, I made this change to my own copy, and it helped immensely.) Some of the instructions are rather vague or inconsistent and could be cleaned up, but I did muddle through to excellent results.
The index is atrocious; it is almost completely worthless.
If my review sounds harsh, let me say that I really like this cookbook, and can't wait to try volumes 2 & 3 when they come out. However, I sincerely hope the author hires an editor for the following books, preferably someone familiar with cookbooks.
My only real complaint is that this book desperately needs an editor. None of the recipes say how many people they serve. The format makes it difficult to find the sub-recipes like the sauces (Instead of the author's name and book title at the top of the pages, I think we'd be better served by having the country and food section listed, e.g. Afghanistan and Meat Dishes, so you can keep track while flipping between recipes, which is often called for. In fact, I made this change to my own copy, and it helped immensely.) Some of the instructions are rather vague or inconsistent and could be cleaned up, but I did muddle through to excellent results.
The index is atrocious; it is almost completely worthless.
If my review sounds harsh, let me say that I really like this cookbook, and can't wait to try volumes 2 & 3 when they come out. However, I sincerely hope the author hires an editor for the following books, preferably someone familiar with cookbooks.
6 internautes sur 6 ont trouvé ce commentaire utile
4.0 étoiles sur 5
Tastes great, but some problems
22 décembre 2009
Par Betty Teller
- Publié sur Amazon.com
Format:Broché
From the same cookbook club as the person who gave a 3-star review: I rate this book a bit higher. The food was absolutely delicious. Some of the author's favorites were mine as well -- the bean salad and meatballs in lemon sauce in particular.
However, several folks encountered problems with recipes that listed ingredients that didn't show up in the instructions (among them, the lemon meatballs -- there was a cup of water listed that was still sitting on the counter when the cook was finished), and one recipe for a dough (apricot crescents) where something was way off (the "dough" you are supposed to knead was more like pancake batter).
We had a number of quibbles about the book's editing, its organization, and the imperfect indexing, we questioned whether the spicing was authentic (foods we think of as very hot, like Vindaloo, were quite mild) and we would have liked more context for the recipes -- the head notes are more about the recipe itself than about how it fits into the culture it represents. But bottom line is, the food tasted great and was easy to prepare. I'd recommend the book, but for experienced cooks who know enough to work around any problems encountered.
However, several folks encountered problems with recipes that listed ingredients that didn't show up in the instructions (among them, the lemon meatballs -- there was a cup of water listed that was still sitting on the counter when the cook was finished), and one recipe for a dough (apricot crescents) where something was way off (the "dough" you are supposed to knead was more like pancake batter).
We had a number of quibbles about the book's editing, its organization, and the imperfect indexing, we questioned whether the spicing was authentic (foods we think of as very hot, like Vindaloo, were quite mild) and we would have liked more context for the recipes -- the head notes are more about the recipe itself than about how it fits into the culture it represents. But bottom line is, the food tasted great and was easy to prepare. I'd recommend the book, but for experienced cooks who know enough to work around any problems encountered.
6 internautes sur 7 ont trouvé ce commentaire utile
3.0 étoiles sur 5
needed a copy editor
19 décembre 2009
Par Julie Logue Riordan
- Publié sur Amazon.com
Format:Broché|Achat authentifié par Amazon
I'm a member of a cookbook club and 13 of us cooked recipes out of the book. We found the directions too vague, some measurements were off, and while she claims to have tested the recipes several times we seriously doubted it. The index was hopeless, generally the intro of a book tells you about how the special ingredients used these were buried in the back of the book. It as interesting to explore and taste but will probably not use it in the future.
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3.8 étoiles sur 5
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