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eBook The Art of Uzbek Cooking (Hippocrene International Cookbooks) epub

by Lynn Visson

eBook The Art of Uzbek Cooking (Hippocrene International Cookbooks) epub
  • ISBN: 0781806690
  • Author: Lynn Visson
  • Genre: Cookbooks
  • Subcategory: Regional & International
  • Language: English
  • Publisher: Hippocrene Books; First Edition edition (December 1, 1998)
  • Pages: 200 pages
  • ePUB size: 1818 kb
  • FB2 size 1814 kb
  • Formats mobi lrf lrf rtf


Use features like bookmarks, note taking and highlighting while reading The Art of Uzbek Cooking (Hippocrene International .

Use features like bookmarks, note taking and highlighting while reading The Art of Uzbek Cooking (Hippocrene International Cookbooks). She has made several vists to Uzbekistan, and written numerous books and articles, including The Russian Heritage Cookbook (Casa Dana, 1998) and Wedded Strangers: The Challenges of Russian-American Marriages (Hippocrene Books, 1998). She resides in New York. Publisher: Hippocrene Books (December 1, 1998). Publication Date: December 1, 1998.

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Start by marking The Art of Uzbek Cooking (Hippocrene .

Start by marking The Art of Uzbek Cooking (Hippocrene International Cookbooks) as Want to Read: Want to Read savin. ant to Read. This is the only Uzbek cookbook I have ever found. You can tell is wasn't originally an eBook, and wasn't no formatted too well. from Harvard University, Lynn Visson is an American of Russian background who is herself married to a Russian.

Asian Cooking Cooking European Holiday Cooking Regional & International Russian.

A historical crossroads in Central Asia, Uzbekistan and its cuisine reflect the range of nationalities that form the country and continue to flourish there. A historical crossroads in Central Asia, Uzbekistan and its cuisine reflect the range of nationalities that form the country and continue to flourish there. The ingredients in many Uzbek dishes include grape leaves from the Middle East, noodles from China, the meat pies of India and soups and cakes from Russia. Asian Cooking Cooking European Holiday Cooking Regional & International Russian.

National & Regional Cuisine. The Art of Uzbek Cooking. Hippocrene International Cookbooks. Publisher Hippocrene Books In. U. Publication City/Country New York, United States. By (author) Lynn Visson.

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Browse and save recipes from The Art of Uzbek Cooking to your own online collection at. .Imprint Hippocrene Books In.

Browse and save recipes from The Art of Uzbek Cooking to your own online collection at EatYourBooks. Become a member and you can create your own personal ‘Bookshelf’. From crossroads of Central Asia come 175 authentic recipes with surprising spices & influences of the Middle East, China, India & Russia. Other cookbooks by this author.

Places New York, New York Publisher Hippocrene Books, Inc. English (UK) · Русский · Українська · Suomi · Español.

A historical crossroads in Central Asia, Uzbekistan and its cuisine reflect the range of nationalities that form the country and continue to flourish there. Meat pies from India, soups and cakes from Russia, and noodles from China coexist with varied spices, dried fruits and nuts, and traditional golden flat breads. The Art of Uzbek Cooking provides an introduction to a little-known and exciting culture through easy-to-follow recipes that have been tested and adapted for American kitchens.

This collection of some 175 authentic Uzbek recipes includes chapters on Appetizers & Salads; Soups; Meat, Poultry, and Fish; Plovs; Stuffed Pastries, Dumplings, Pasta & Pancakes; Vegetables; Breads; Desserts; Drinks; and even Suggested Menus.

Comments: (7)
Usic
This cookbook is an excellent sampling of Central Asian cuisine in general, and Uzbek cooking in particular. Having lived in various places in Central Asia for the last 5 years, I can attest that these recipes, and the insightful introduction are infused with cultural accuracy. With dishes coming from a range of cultures from Mongolian to Turkish, Indian, Arab, and more, the breads, salads, stews, and main dishes are flavorful and fairly comprehensive. I can't wait to make the Lagman (my personal favorite)! I particularly appreciated the little tips on how to transform an American oven to perform more like an Uzbek oven would do. This is an excellent cookbook, and I'm so glad to have it in Kindle format, for easy transportability.
Kit
Growing up Bukharan in 1970's North America, I have had a difficult time explaining to people where I'm from etc. Thank goodness someone has finally taken an interest in and published a book about my favourite aspect of my culture . . . Food!

In terms of the actual recipes, this is a very good book. They all turn out as they should and are fairly authentic (which is rare in any cookbook). My only caveats have to do with the book iself:

1) It is poorly bound. My copy fell apart after about 2 months.
2) There are no photographs accompanying any of the recipes. This is a shame considering that most people are unfamiliar with this cuisine and wouldn't know how it's supposed to turn out or what the ideal presentation should be.
3) The index (is bad). It's basically the table of contents but in alphabetical order. If you're looking for, say, all recipes with mung beans, you will have to search through the entire book to find them.

However, after all this I still urge you to buy this book. Why? Because the recipes are easy to follow, nutritious, filling and delicious. (And of course, exotic.) Also, if you're interested in the history of this fabled land of the Silk Road, you'll find this a well written & researched book that you could curl up with as well as cook from.
Solomat!
Thank you, Lynn Visson.
olgasmile
I have never eaten Uzbek cooking before, and when I picked up this book I wasn't sure what to expect. Well, I can honestly say I was pleasantly surprised. I made the steameed meat roll dish, the dish with the stuffed pepper and the feta chese and the yogurt sauce and well, it was a tremendous hit. I now crave that yogurt sauce and intend to make more to keep on hand. It is better than sour cream! The meat roll was also very yummy. I liked this book so much, that I ordered a printed copy so I can add notes.

If you like unusual cuisine or something different, please try this book. I think it is great!
Jairani
A
Bearus
I love this book, very thorough! However it does really need some more pictures. If you have never seen the food before it is difficult to imagine how you would recreate it at home. Other than that I was very pleased!
Clonanau
The quality of the binding of the book was the worst I have ever experienced. It literally fell apart the first time I opened it. The recipes are fine but the pages are of poor quality as well
Beazekelv
I found this book wonderful for two reasons - exotic yet undaunting recipes (delicious!); plus the fascinating background cultural information. I agree with the other readers - Hippocrene did a terrible job with the binding - cheap and falling apart! Nevertheless I strongly recommend this book - it is a culinary and cultural masterpiece regarding a cuisine little known in North America. Lynn Visson - Great Job!
I think the authors captured the essence of the region well. There are however some russian recipies mixed in, but that understandable as Uzbekistan was part of the Soviet Union and the mix of cultures occured.
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