Silk Roads

Anna Ansari stands out as a home cook capable of exploring and mastering the essence of any cuisine, transforming even the simplest ingredients into culinary masterpieces. As a writer, she is both sharp and amusing, offering a brisk and engaging reading experience. Esteemed food critics like Meera Sodha, Felicity Cloake, and Jay Rayner have praised her work. In her vibrant cookbook, Ansari embarks on a unique culinary journey that traces the historic Silk Roads, illuminating these renowned trade routes through an array of recipes and personal narratives.This cookbook is more than just a collection of recipes; it's a tapestry of essays and family photographs intertwined with 90 carefully curated dishes. Ansari vividly captures the essence of Silk Road flavors, transporting readers from her father's Iranian walnut orchards to bustling Central Asian markets filled with aromatic melons and fat-tailed sheep. Her culinary exploration extends to the diverse neighborhoods of contemporary Chinese cities, each offering unique tastes and stories.Readers can savor an array of enticing dishes ranging from Azeri-Iranian stews paired with crispy-topped rice to dill-infused noodles from Western Uzbekistan. The book features an assortment of breads, such as Georgian cornbread, and succulent treats like Uyghur lamb chops. Additionally, it offers a variety of dumplings, from the lush, coiled oromo to the petite, stuffed dushbara in a delicate saffron broth. Complementing these dishes are refreshing drinks and sharbats, alongside American-inspired desserts, including apple pie with quince, sticky persimmon pudding, and walnut-studded spiced blondies. Through Ansari's narrative, readers are taken on a delicious and enlightening expedition along the less-explored paths of the Silk Roads.