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Winner of the Art of Eating Prize 2020 Winner of the Guild of Food
Writers' Best Food Book Award 2019 Winner of the Edward Stanford
Travel Food and Drink Book Award 2019 Winner of the John Avery
Award at the André Simon Food and Drink Book Awards for 2018
Shortlisted for the James Beard International Cookbook Award ‘The
next best thing to actually travelling with Caroline Eden – a
warm, erudite and greedy guide – is to read her. This is my kind
of book.’ – Diana Henry ‘Eden’s blazing talent and
unabashedly greedy curiosity will have you strapped in beside
her’ - Christine Muhlke, The New York Times 'The food in Black
Sea is wonderful, but it’s Eden’s prose that really elevates
this book to the extraordinary... I can’t remember any cookbook
that’s drawn me in quite like this.’ – Helen Rosner, Art of
Eating judge This is the tale of a journey between three great
cities – Odesa, Ukraine’s celebrated port city, through
Istanbul, the fulcrum balancing Europe and Asia and on to tough,
stoic, lyrical Trabzon. With a nose for a good recipe and an ear
for an extraordinary story, Caroline Eden travels from Odesa to
Bessarabia, Romania, Bulgaria and Turkey’s Black Sea region,
exploring interconnecting culinary cultures. From the Jewish table
of Odesa, to meeting the last fisherwoman of Bulgaria and charting
the legacies of the White Russian émigrés in Istanbul, Caroline
gives readers a unique insight into a part of the world that is
both shaded by darkness and illuminated by light. In this updated
edition of the book, Caroline reflects on the events of the
full-scale Russian invasion of Ukraine and the subsequent impact of
the war on the people of the wider region. How Odesa, defiant
against shelling and blackouts, has gained UNESCO protection while
in Istanbul, over lunch with a Bosphorus ship-spotter, she finds
out about the role of the Black Sea in the war and how Russians are
smuggling stolen grain from Ukraine. Meticulously researched and
documenting unprecedented meetings with remarkable individuals,
Black Sea is like no other piece of travel writing. Packed with
rich photography and sumptuous food, this biography of a region,
its people and its recipes truly breaks new ground.
Red Sands, the follow-up to Caroline Eden's multi-award-winning
Black Sea, is a reimagining of traditional travel writing using
food as the jumping-off point to explore Central Asia. In a quest
to better understand this vast heartland of Asia, Caroline
navigates a course from the shores of the Caspian Sea to the
sun-ripened orchards of the Fergana Valley. A book filled with
human stories, forgotten histories and tales of adventure, Caroline
is a reliable guide using food as her passport to enter lives,
cities and landscapes rarely written about. Lit up by emblematic
recipes, Red Sands is an utterly unique book, bringing in universal
themes that relate to us all: hope, hunger, longing, love and the
joys of eating well on the road.
Winner of the Guild of Food Writers Food and Travel Award 2017
"This is a book to delight food lovers, travel hounds and history
buffs alike." The Telegraph "As an armchair traveler, I was led by
Caroline Eden's firsthand account of journeys to the Uzbek city of
Samarkand and other exotic destinations, then lured into the
kitchen by Eleanor Ford's fine recipes" New York Times "A
particularly expansive and ambitious example of the genre. Imagine
a Lonely Planet guide to Uzbekistan and beyond, with a hundred
recipes." LA Times "I am LOVING it! So interesting to see so many
familiar but also lesser known recipes! Beautiful pictures too!
Love the styling! Love it!" Sabrina Ghayour Over hundreds of years,
various ethnic groups have passed through Samarkand, sharing and
influencing each other's cuisine and leaving their culinary stamp.
This book is a love letter to Central Asia and the Caucasus,
containing personal travel essays and recipes little known in the
West that have been expertly adapted for the home cook. An array of
delicious dishes will introduce the region and its different ethnic
groups-Uzbek, Tajik, Russian, Turkish, Korean, Caucasian and
Jewish-along with a detailed introduction on the Silk Road and a
useful store cupboard of essential ingredients. Chapters are
divided into Shared Table, Soups, Roast Meats & Kebabs, Warming
Dishes, Pilavs & Plovs, Accompaniments, Breads & Doughs,
Drinks, and Desserts. 100 recipes are showcased, including Apricot
& Red Lentil Soup, Chapli Kebabs with Tomato Relish, Rosh
Hashanah Palov with Barberries, Pomegranate and Quince, Curd
Pancakes with Red Berry Compote, and the all-important breads of
the region. And with evocative travel features like On the Road to
Samarkand, A Banquet on the Caspian Sea and Shopping for Spices
under Solomon's Throne, you will be charmed and enticed by this
region and its cuisine, which has remained relatively untouched in
centuries.
INTRODUCED BY CAROLINE EDEN, award-winning author of Black Sea, Red
Sands and Samarkand 'Medieval pomp, splendour, and
picturesqueness... a life that one can hardly even realize.' In
1912, Ella R. Christie - a veteran Scottish traveller who had made
expeditions to Kashmir, Tibet, Malaya, Borneo, China, Korea and
Japan - steamed across the Caspian Sea to explore Central Asia. Her
travels through the Russian Empire took her to the Silk Road cities
of Tashkent and Samarkand, and she became the first British woman
to visit the Khanate of Khiva. Eschewing the cloak and dagger
intrigues of a previous generation of Great Game spies, Christie
was a meticulous observer of the everyday - whether meeting khans,
dining with generals or vividly chronicling market life - shortly
before war and revolution swept that world away.
Winner of the Guild of Food Writers Food and Travel Award 2017
'This is a book to delight food lovers, travel hounds and history
buffs alike.' The Telegraph 'As an armchair traveler, I was led by
Caroline Eden's firsthand account of journeys to the Uzbek city of
Samarkand and other exotic destinations, then lured into the
kitchen by Eleanor Ford's fine recipes' New York Times 'A
particularly expansive and ambitious example of the genre. Imagine
a Lonely Planet guide to Uzbekistan and beyond, with a hundred
recipes.' LA Times 'I am LOVING it! So interesting to see so many
familiar but also lesser known recipes! Beautiful pictures too!
Love the styling! Love it!' Sabrina Ghayour Over hundreds of years,
various ethnic groups have passed through Samarkand, sharing and
influencing each other's cuisine and leaving their culinary stamp.
This book is a love letter to Central Asia and the Caucasus,
containing personal travel essays and recipes little known in the
West that have been expertly adapted for the home cook. An array of
delicious dishes will introduce the region and its different ethnic
groups - Uzbek, Tajik, Russian, Turkish, Korean, Caucasian and
Jewish - along with a detailed introduction on the Silk Road and a
useful store cupboard of essential ingredients. Chapters are
divided into Shared Table, Soups, Roast Meats & Kebabs, Warming
Dishes, Pilavs & Plovs, Accompaniments, Breads & Doughs,
Drinks and Desserts. 100 recipes are showcased, including Apricot
& Red Lentil Soup, Chapli Kebabs with Tomato Relish, Rosh
Hashanah Palov with Barberries, Pomegranate and Quince, Curd
Pancakes with Red Berry Compote and the all-important breads of the
region. And with evocative travel features like On the Road to
Samarkand, A Banquet on the Caspian Sea and Shopping for Spices
under Solomon's Throne, you will be charmed and enticed by this
region and its cuisine, which has remained relatively untouched in
centuries.
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