Silk Roads A Flavor Odyssey with Recipes from Baku to Beijing

By: Anna Ansari

Published by Dorling Kindersley Publishing, Incorporated, 2025-10-14

<b>"Packed with history, humor, and delicious food, this travelogue-memoir-cookbook checks every box. Anna's encyclopaedic knowledge of the subject, combined with compelling personal stories and recipes deeply rooted in a unique culinary culture, add a new voice to an important food story."</b> - <i>Adeena Sussman</i><br> <br> <b>"A delectable feast for the senses. Anna Ansari traverses the colorful cuisines of the Silk Roads with curiosity, knowledge, and empathy."</b> - <i>Naz Deravian</i><br> <br> <b>"A superb culinary journey along Silk Roads less travelled."</b> - <i>Jay Rayner</i><br> <br> <b>This is the story of the world's most famous trade routes, retold through recipes.</b><br> <br> In this rich and delicious cookbook, Iranian-American cook and writer Anna Ansari takes us on a culinary, historical, and personal odyssey across the Silk Roads.<br> <br> Weaving together essays, family photography and 90 recipes, Ansari brings life to the flavors of the Silk Roads - from the walnut groves of her father's Iranian childhood, across Central Asian markets brimming with fragrant melons and thronged with fat-tailed sheep, and into the neighborhoods of modern-day Chinese cities.<br> <br> Discover delectable dishes from Baku to Beijing - Azeri-Iranian stews served with crispy-bottomed rice, dill-infused noodles from Western Uzbekistan, Georgian cornbread, Uyghur lamb chops and all kinds of dumplings, from fat, spiraled oromo to tiny, stuffed dushbara in a delicate saffron broth. Plus, you'll find refreshing drinks and sharbats, and American-inspired desserts like apple pie with quince, sticky persimmon pudding, and walnut-studded spiced blondies.<br> <br> <b>"A book of delicious recipes interwoven with histories, family stories and a good dash of humour is what we all need just now."</b> - <i>Olia Hercules</i>