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Bezig met laden... The Silk Road Gourmet: Volume One: Western and Southern Asiadoor Laura Kelley
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 Meld je aan bij LibraryThing om erachter te komen of je dit boek goed zult vinden. Op dit moment geen Discussie gesprekken over dit boek. 1   tweezle | Mar 31, 2011 |   Deze bespreking was geschreven voorLibraryThing lid Weggevers. This is more than just a cookbook, its a journey along the Silk Road. The book is divided by area and contains various recipes for each country. There are some nice pictures of various items and a few of the actual recipes. I tried the Parata recipe, which is a type of flatbread. It was both easy to make and very tasty. There are several more recipes that I hope to try soon. One downside, and this has nothing to do with the writing of the book, is that a great many ingredients are not available in my area. There are some things that would be beneficial to the home cook, especially beginners. 1. Color photos of the finished dishes. 2. References to other recipes (spice mixtures for instance) could have the page number placed in parentheses when used in another recipe. 3. A spiral binding would be great, since the way the book is bound makes it very difficult to keep the book open while cooking. Overall I really enjoyed the book, and am looking forward to volume 2. (  ) aramisTdawg | Dec 18, 2010 | Deze bespreking was geschreven voorLibraryThing lid Weggevers. First of all, I like this book as a book. The design is interesting, and the typefaces are well chosen to complement the text. It's a shame that colour plates are so expensive - this book would have benefited from them, but the monochrome photos are clear and interesting. Maybe this style of binding is unsuitable for a kitchen cookbook, but it's usable.As to the subject matter: it's fascinating. This is a part of the world I have never visited, and the cuisine is largely unknown outside the area. I live in Japan, so some of the ingredients are a little tricky to find, but happily, there are more and more Indians coming to work in Japan, which makes spices much easier to discover in Japanese stores than, say, ten years ago. The recipes are clearly explained, with enough "front matter" to give you a clear idea of whether you want to try the recipe or not. For me, measuring in "cups" is very alien (in the UK, we always used grams or pounds and ounces for dry weight or cc or pints for liquid measure). I am still not totally clear what a "cup" means - but I approximate to 200cc, and it seems to work – these are not haute cuisine recipes, anyway. It would be nice to see how many servings are expected from the recipes, as well. The real joy of the book, though, comes in the explanations of the culinary traditions and the histories and cultures of the different nations. More than just a cookbook. Recommended for anyone who wants to explore different styles of cooking and eating. ( )2 hugh_ashton | Dec 14, 2010 | Deze bespreking was geschreven voorLibraryThing lid Weggevers. I hate cooking! My experience peaks at macaroni and cheese and pb&j. But this book has so many unique recipes from so many cultures that it's hard not to enjoy yourself and the dishes you create. It's very well written so a kindergartener could read it. I highly recommend this book not only to people who are passionate about cuisine, but also to those who have very little experience or ability such as myself. ( )2 tuffsme | Nov 11, 2010 | Deze bespreking was geschreven voorLibraryThing lid Weggevers. The Silk Road Gourmet gives a survey of dishes in a number of countries that are normally neglected in the cookbook sections of bookstores. For each country, Laura Kelley provides an informative introduction which lists common ingredients and flavours, provides brief historical and geographical details, and recommends the author's favourite recipes.Our family has so far tried three recipes from this book: Green Beans and Walnuts from Armenia, Red Pepper and Mushroom Pilaf from Armenia, and Cucumber Salad with Mint from Iran. All three were easy to prepare, used ingredients easily obtainable (at least for those living in a North American metropolitan area), and got the thumbs-up sign of approval from the tasters. The kids especially liked the cucumber salad. The arrival of this cookbook was timely for us, as my daughter and I are reading Greg Mortenson's books about building schools in Pakistan and Afghanistan, and we are looking forward to trying the recipes from these countries. I do have a few minor complaints which I hope might be addressed in future editions. A spiral bound format and more photos of the dishes would be useful. It would also be helpful to include the country name in the header of each page so that if I open the book at a random page, I can tell immediately what country that recipe comes from. I would also appreciate page numbers next to any references to recipes that appear elsewhere in the book. One of the book's strengths is that it does show the connection between the cuisines. For example, the author might offer suggestions for complementary dishes from a different country. However, searching for these names in the index is tedious. All in all, I enjoyed browsing this cookbook and plan to try many more recipes from it. The most valuable aspect of this cookbook is that one can get a quick and easy introduction to lesser-known cuisines, while being able to see the similarities as well as the subtle differences between the cuisines of adjacent regions. I look forward to seeing future volumes from this series. ( )2 mathgirl40 | Dec 13, 2009 | geen besprekingen | voeg een bespreking toe
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. Reviews We tried chicken with apricots in lemon pepper sauce: simple to make and assertively delicious, aromatic, and satisfying. If every dish is as good as this Afghani gem, Kelley's book will prove priceless. --Mick Vann - The Austin Chronicle The Silk Road Gourmet is one of those workhorse cookbooks, the kind that . . . will be kept on the kitchen counter while others get stored on the shelf. --Rose O'Dell King - Ft. Myers News-Post The first volume of The Silk Road Gourmet: Western and Southern Asia has been nominated for an award by Le Cordon Bleu's World Food Media Awards. --Le Cordon Bleu's World Food Media Awards For those who love to learn about history and the origin of foods. The Silk Road Gourmet is an excellent resource.It is a cross between an anthropology textbook and a cookbook. --Sarah Parkin - The Phoenix Examiner Silk Road Gourmet is not an ordinary cookbook. It is a culinary exploration of non-European methods of cooking, tastes and - to a certain extent - a different way of life. --Manos Angelakis, Luxury Web Magazine Geen bibliotheekbeschrijvingen gevonden. |
LibraryThing-AuteurLaura Kelley is een LibraryThing auteur: een auteur die zijn persoonlijke bibliotheek toont op LibraryThing. Actuele discussiesGeenPopulaire omslagen
 Google Books — Bezig met laden...GenresDewey Decimale Classificatie (DDC)641Technology Home and family management Food And DrinkLC-classificatieWaarderingGemiddelde: (4.17)
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I found the recipes easy to prepare, very tasty, and many of the ingredients available. Yes, there are those that are hard to find, but with the internet, one can find almost everything needed. Honestly, I was surprised at how many of the recipes I could make with things available to me here.
We enjoyed many of the dishes, with the Elephant Ears, Zucchini-Egg Pie, Sour Cherry Jam, the yogurt sauces and flat breads to be some of our favorites. I am looking forward to making many more of the dishes contained in this delightful cookbook. My only complaint is that the binding makes it a bit difficult to keep open, but nothing a cookbook holder wouldn't fix. (