Not just another Asian cookbook, “The Silk Road Gourmet Volume One” (published by iUniverse) surveys the cuisines of Western and Southern Asia from the Republic of Georgia to Sri Lanka and examines the cultural links between the countries that have led them to share ingredients, methods of preparation, and even entire dishes. Volume one of “The Silk Road Gourmet” provides hundreds of recipes for delicious and authentic main-course meat and vegetable dishes as well as appetizers, desserts, sauces, and condiments to grace contemporary, globalized tables.
“The Silk Road Gourmet” will appeal to anyone who has an interest in Asian cuisines and food preparation. Clear explanations make it possible for novice Asian cooks to prepare delicious dishes, while those more experienced at the stove will use it to guide them to deeper understandings of the complex flavors resplendent in Western and Southern Asian foods. Explore the complex web of global trade that brought cumin, coriander, ginger and tamarind to the Indian Subcontinent and find out that it “really does take a world to cook a great curry.”
About the Author
Maryland resident Laura Kelley has been traveling internationally and cooking for more than 30 years, eating her way around the world and ferreting out secret recipes for some of the world’s most delicious food. This is her first cookbook, and will be followed up in 2010 by “Silk Road Gourmet Volumes Two and Three.” Volume Two examines the east-west “fusion cuisines” of Central Asia, the Himalayas, and the Indo-Pacific, and Volume Three treats the cookery of eastern Asia from Mongolia to the Philippines. To learn more about the author, visit http://silkroadgourmet.com/blog
“Silk Road Gourmet: Volume One”
iUniverse offers a variety of publishing services to help individuals publish, market and sell fiction, poetry and nonfiction books. The company utilizes print-on-demand technology, and is one of the largest self-publishing companies in the U.S. iUniverse is based in Bloomington, Indiana.
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