Silk Roads - A Flavor Odyssey with Recipes from Baku to Beijing by Anna Ansari

  • Uzbek tomato and onion salad (Achichuk) (page 24)

    from Silk Roads - A Flavor Odyssey with Recipes from Baku to Beijing Silk Roads - A Flavor Odyssey with Recipes from Baku to Beijing by Anna Ansari

    • Categories: Salads; Side dish; Uzbek; Vegan; Vegetarian
    • Ingredients: baking soda; onion; tomatoes; fine sea salt
    • Accompaniments: Uzbek plov
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Notes about Recipes in this book

  • Azeri warm yogurt soup (Dovga)

    • MissKoo on June 21, 2026

      Made and served by cookbook group member as part of meal based on recipes (various sources) from the Silk Road. Served at room temperature. This was very interesting and different in flavor and texture. It thickens up if made ahead and may need to be thinned with cream or yogurt. Lots of fresh herbs and salt at the end are essential to brightening the flavor and for eye appeal. Everyone liked it but I think this is one of those once in a while soups, not something you would make on a regular basis.

  • Iranian broccoli frittata (Cruciferous kuku)

    • jenburkholder on April 09, 2026

      Excellent, one of my favorite kukus I’ve made.

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  • ISBN 10 8217126518
  • ISBN 13 9798217126514
  • Linked ISBNs
  • Published Oct 14 2025
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher DK

Publishers Text

The historic Silk Roads are the arteries along which people, goods, ideas, religions, and many other things have flowed.

Iranian American cook and writer, Anna Ansari, is a former international trade lawyer and Chinese history scholar, who has been fascinated by the Silk Roads ever since her stay in China as a teenager and due to a growing obsession with The Golden Peaches of Samarkand (a record of the exotic goods imported into China during the T'ang Dynasty (A.D. 618-907). Her writing focuses on the intersection of food, family and history, with special attention to the immigrant experience as well to foods of the Asian continent. She is particularly interested in the ways food—flavor, ingredients, dishes—move across borders, carried in the memories and pockets of travelers and transplants.

This cookbook is a culmination of her lifelong passion for the history and food of these regions, one that is ambitious in scope and flavor, appealing to curious cooks and lovers of global history.

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