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The Art of Uzbek Cooking (Hippocrene International Cookbooks)
Average Customer Rating:  
List Price:
$24.95
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$19.46
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Manufacturer: Hippocrene Books
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Binding: Hardcover
Dewey Decimal Number: 641
EAN: 9780781806695
ISBN: 0781806690
Label: Hippocrene Books
Manufacturer: Hippocrene Books
Number Of Items: 1
Number Of Pages: 200
Publication Date: 1998-12
Publisher: Hippocrene Books
Studio: Hippocrene Books
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Editorial Reviews:
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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. Uzbekistan's markets are laden with a colourful and dazzling array of powdered spices such as cumin and red pepper, dried fruits and nuts, fragrant melons, and traditional, golden flatbreads. This collection of some 175 authentic Uzbek recipes includes chapters on salads and appetisers; soups; meat, poultry and fish main courses; vegetables; plovs (pilafs); noodles, dumplings, stuffed pies and pancakes; breads; desserts; and drinks. Highlights include White Cheese Salad, Mung Bean and Rice Soup, Steamed Beef Stew, Lamb Plov, and Walnut Stuffed Quinces. This unique book provides an introduction to a little known and exciting cuisine through recipes tested and adapted for American kitchens.
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Spotlight customer reviews:
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Customer Rating:
Summary: Review
Comment: 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.
Customer Rating:
Summary: Fabulous recipes - book binding terrible
Comment: 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!
Customer Rating:
Summary: Great Recipes, Lousy Binding
Comment: Due to the course of world events, Central Asia has been in the news a great deal lately, but the cuisine and culture of this region remains a mystery to most people in North America. This book makes the food of this region accessible to the English speaking world. Uzbek cooking bears an intriguing mixture of influences: The Middle East, Russia, India, and China have all influenced the cuisine. The recipes in this book are excellent and easy to prepare. We enjoyed the Lamb Plov, served with flatbread and the pomegranate and white radish salad. One negative, though: I must agree with Djonn from Toronto that the binding of this book is of very poor quality: ours fell apart on the first use!
Customer Rating:
Summary: Wonderful, delicious recipes.
Comment: 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.
Customer Rating:
Summary: This is a delightful introduction to an exotic cuisine
Comment: Uzbek cooking may be unfamiliar to many Americans, but it is simple to prepare, exotically spicy, and healthy to boot. This cookbook gives an excellent introduction to Uzbek cuisine through recipes that emphasize basic techniques of Uzbek cooking, such as pilafs, soups, dumplings, etc. I have not been disappointed with one recipe from this book. My only complaint is that the cookbook was too short!
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