It wasn't just silk that that was traded on the ancient Silk Road – spices, too, made their way along this main conduit for commerce between Asia and Europe. The four books in this collection underscore the role of spices in the cuisines of the Maghreb, China, Persia and the Indian Subcontinent.
Celebrated chef and author Joyce Goldstein continues her exploration of the food and flavors of Jewish cooking of the Mediterranean. As she traces the culinary trail of the diaspora (the migration of Jews throughout Europe and Arab countries), Joyce turns an affectionate gaze to the spice-infused dishes of the Maghrebi – the people of Morocco, Algeria, Tunisia, and Libya.
Eileen Yin-Fei Lo presents an instruction manual for the aspiring Chinese cuisine chef. Included are lessons on stir-frying, steaming, poaching, and more, along with a brief description of the context and tradition behind each dish. These recipes are accessible for the beginner and flavorful for all, and a passion and reverence for the culture shows in Lo’s knowledgeable yet uncomplicated guidance.
Step from the streets of Peckham in London into a slice of Persian food paradise as Persepolis shop-owner Sally Butcher shows you around the Iranian kitchen. Butcher details the recipes used in and inspired by her Persian food shop. From Steak with Fenugreek to Rhubarb Stew to Afghan Lamb and Turnip Casserole, Persia in Peckham will guide you in bringing Middle Eastern flavors into your kitchen.
Intrepid culinary travelers and cultural chroniclers Jeffrey Alford and Naomi Duguid invite you to explore the flavors of the Indian Subcontinent. Discover the diversity of cooking styles in this vast and varied region, from Nepal in the north to Sri Lanka in the south.
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