Silk Roads

"Anna Ansari is a rare kind of home cook who is able to turn the simplest ingredients into pure magic." Meera Sodha In this rich and delicious cookbook, Iranian-American cook and writer Anna Ansari takes us on a culinary, historical, and personal odyssey across the Silk Roads. Weaving together essays, family photography and 90 recipes, Ansari brings life to the flavours of the Silk Roads - from the walnut groves of her father's Iranian childhood, across Central Asian markets brimming with fragrant melons, and into the neighbourhoods of modern-day Chinese cities. Discover delectable dishes from Baku to Beijing - Azeri-Iranian stews served with crispy-bottomed rice, dill-infused noodles from Western Uzbekistan, Georgian cornbread, Uyghur lamb chops and all kinds of dumplings, plus refreshing drinks and sharbats, and American-inspired desserts like apple pie with quince, sticky persimmon pudding, and walnut-studded spiced blondies.