The Art of Uzbek Cooking
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Product Description
Product Description
A historical crossroads in Central Asia, Uzbekistan and its cuisine reflect the range of nationalities that form the country and continue to flourish there. The ingredients in many Uzbek dishes include grape leaves from the Middle East, noodles from China, the meat pies of India and soups and cakes from Russia. Uzbekistan's markets are laden with a colourful and dazzling array of powdered spices such as cumin and red pepper, dried fruits and nuts, fragrant melons, and traditional, golden flatbreads. This collection of some 175 authentic Uzbek recipes includes chapters on salads and appetisers; soups; meat, poultry and fish main courses; vegetables; plovs (pilafs); noodles, dumplings, stuffed pies and pancakes; breads; desserts; and drinks. Highlights include White Cheese Salad, Mung Bean and Rice Soup, Steamed Beef Stew, Lamb Plov, and Walnut Stuffed Quinces. This unique book provides an introduction to a little known and exciting cuisine through recipes tested and adapted for American kitchens.
About the Author
Lynn Vission
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.3 out of 5 stars (7 customer reviews)
21 of 21 people found the following review helpful:
4.0 out of 5 stars
Wonderful, delicious recipes., 12 Dec 2001
By djonn "djonn" - Published on Amazon.com
This review is from: The Art of Uzbek Cooking (Hippocrene International Cookbooks) (Hardcover)
Growing up Bukharan in 1970's North America, I have had a difficult time explaining to people where I'm from etc. Thank goodness someone has finally taken an interest in and published a book about my favourite aspect of my culture . . . Food!
In terms of the actual recipes, this is a very good book. They all turn out as they should and are fairly authentic (which is rare in any cookbook). My only caveats have to do with the book iself:
1) It is poorly bound. My copy fell apart after about 2 months.
2) There are no photographs accompanying any of the recipes. This is a shame considering that most people are unfamiliar with this cuisine and wouldn't know how it's supposed to turn out or what the ideal presentation should be.
3) The index (is bad). It's basically the table of contents but in alphabetical order. If you're looking for, say, all recipes with mung beans, you will have to search through the entire book to find them.
However, after all this I still urge you to buy this book. Why? Because the recipes are easy to follow, nutritious, filling and delicious. (And of course, exotic.) Also, if you're interested in the history of this fabled land of the Silk Road, you'll find this a well written & researched book that you could curl up with as well as cook from.
Solomat!
Thank you, Lynn Visson.
15 of 17 people found the following review helpful:
4.0 out of 5 stars
This is a delightful introduction to an exotic cuisine, 18 Feb 1999
By A Customer - Published on Amazon.com
This review is from: The Art of Uzbek Cooking (Hippocrene International Cookbooks) (Hardcover)
Uzbek cooking may be unfamiliar to many Americans, but it is simple to prepare, exotically spicy, and healthy to boot. This cookbook gives an excellent introduction to Uzbek cuisine through recipes that emphasize basic techniques of Uzbek cooking, such as pilafs, soups, dumplings, etc. I have not been disappointed with one recipe from this book. My only complaint is that the cookbook was too short!
4 of 4 people found the following review helpful:
5.0 out of 5 stars
Fabulous recipes - book binding terrible, 25 Oct 2002
By KS - Published on Amazon.com
This review is from: The Art of Uzbek Cooking (Hippocrene International Cookbooks) (Hardcover)
I found this book wonderful for two reasons - exotic yet undaunting recipes (delicious!); plus the fascinating background cultural information. I agree with the other readers - Hippocrene did a terrible job with the binding - cheap and falling apart! Nevertheless I strongly recommend this book - it is a culinary and cultural masterpiece regarding a cuisine little known in North America. Lynn Visson - Great Job!
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