Description
About the Book
Explore 200 tempting recipes for appetizers and salads, soups and stews, pasta, meat, vegetable and egg dishes, breads, saffron rice pilafs, aromatic drinks, and desserts, all adapted for preparation in a Western kitchen. The book is 90 percent new content and 10 percent best recipes from the blog. Interspersed throughout the text are fascinating glimpses of local culture and traditional proverbs related to food that will make your adventure even more memorable.
Pomegranates & Saffron is the Winner of several awards:
1) 2014 Winner of Gourmand Best in the World Award.
2) U.S. Winner of Gourmand World Cookbook Award (Eastern European Cookbooks category).
3) Living Now Book Award – Silver Medalist (Ethnic Cookbooks category).
4) National Indie Excellence Award Winner (International Cookbooks Category).
Author's Bio
Feride Buyuran is the creator of AZCookbook.com, a popular food blog that features recipes and stories from Azerbaijan and beyond. Her passion for cooking and fond childhood memories led her to produce this book –her first– about the cuisine of her homeland.
Feride has a Bachelor’s and a Master’s degree in English Philology from the State University of Languages in Azerbaijan. She also holds a Master of Business Administration degree from California State University.
Feride lives in Long Beach, California, with her husband and their two children.
Contents
- Preface
- Introduction
- Hospitality and Food
- Special Days and Food Traditions
- Recipes and Menus
-
-
- About the Recipes
- Appetizers and Salads
- Soups and Stews
- Lamb and Beef
- Poultry and Game
- Fish
- Vegetables, Fresh Herbs, and Eggs
- Khengel and Other Pasta Dishes
- Pilafs
- Milk Dishes
- Sauces and Condiments
- Pickles
- Savory Breads, Pies, and Pastries
- Pakhlava, Sweet Breads, and Other Desserts
- Tea, Sharbat, and Other Beverages
- Preserves
- Menus
-
- Basics and Techniques
- Glossary of Ingredients and Terms
- Where to Find Ingredients
- Metric Conversion Charts
- Bibliography
- Additional Resources
- Credits
- Acknowledgments
- Index
Editorial Reviews
—BETTY BLAIR
Editor of Azerbaijan International Magazine, at AZER.com
—SHEILAH KAUFMAN
Award-Winning Author (with Nur Ilkin) of The Turkish Cookbook
—AMY RIOLO
Award-Winning Author of Nile Style
la_notte1987 (verified owner) –
The book absolutely exceeds any expectations! The Author has obviously put her heart and soul into creating it, as well as a lot of effort and work. The recipes are very detailed, with possible modifications, origin and cultural context provided. They are also original, authentic and go beyond the standard ‘plov-dolma-kabab’ variations that you come across in most Azerbaijani cookbooks – for example, well done on including dishes from Talysh or Lezgi cuisines: Azerbaijan would not be Azerbaijan without all the peoples that live there, so the cultures and cuisines of the ethnic minorities are an important part of the overall Azerbaijani culture and cuisine. And, of course, I really loved the food-related proverbs and words of wisdom included here and there in the book.
Thanks a lot, Feride xanim! I’m definitely proud to own this book.