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By Kay Shaw Nelson

Caucasians are famous for an artistic and masterful food that chefs advanced through the years through the use of aromatic herbs and spices and tart flavors equivalent to lemons and bitter plums. With healthy but delectable components like pomegranates, saffron, rose water, honey, olive oil, yogurt, onions, garlic, clean and dried culmination, and quite a few nuts, those 184 actual recipes offer many scrumptious thoughts. The literary excerpts, legends, and lore sprinkled during the booklet also will enchant the reader-chef in this culinary trip to at least one of the world's most renowned mountain levels. due to its geographical and ethnic variety, the colourful and colourful cookery of the Caucasus, interwoven with the background and invasion of conquest, the impression of spiritual association, and the results of political and social orientation or allegiance, represents a mix of tastes. we discover targeted culinary impacts from the Greeks, Romans, Persians, Arabs, Turks, and critical Asians as they gone through or occupied the world, and there also are a few Slavic or Russian contributions. at the present time, the region's delicacies might be most sensible defined as a pleased mélange of Persian, Turkish, Greek, and Mediterranean dishes, with many inventions and enhancements. --from the author's introduction

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Cuisines of the Caucasus Mountains: Recipes, Drinks, and Lore from Armenia, Azerbaijan, Georgia, and Russia: Recipes, Drinks and Lore from Armenia, Azerbaijan, Georgia and Russia by Kay Shaw Nelson


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Glysolid Book Archive > European Cooking > Kay Shaw Nelson's Cuisines of the Caucasus Mountains: Recipes, Drinks, and PDF
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