Azerbaijani cuisine is one of the most ancient and varied in the world. Like its homeland, the cuisine straddles Eastern Europe and Southwest Asia, an eclectic pot of different traditions and flavours.
Over one hundred mouth-watering recipes are included in this book. From pilafs with apricots, dates and plums, aubergine kebab and baked fish with walnuts, to halva and sweet crescent pastries, these traditional dishes are sure to become favourites to be enjoyed among family and friends.
With stunning recipes and sumptuous photographs, The Azerbaijani Kitchen is a treat for food lovers and a wonderful introduction to this exotic and delicious cuisine.
Shortlisted for the Gourmand Awards 2015: Best Eastern Europe Cuisine
About the Authors
Chef Tahir Amiraslanov is President of the National Culinary Association in Azerbaijan, Head of the Traditional Food Committee of the International Popular Art Organization under UNESCO and Vice-President of the Russian Culinary Association. He lives in Azerbaijan.
Leyla Rahmanova was born in Baku, Azerbaijan, in 1980. In 2003, she graduated from the University of Languages with a master’s degree.
Over 60 colour illustrations
‘A beautiful and thorough introduction to a cuisine that most people will not know anything about, let alone have tried … It invites you to go on a journey of discovery through the vibrant recipes packed with herbs and fruits, as well as knowing a bit more about the history and culture of this intriguing country.’ Sally Prosser, My Custard Pie blog
‘Straightforward recipes … showcase the delicious diversity of this ancient, but often overlooked Caucasus country.’ Saveur, June's Best Food and Drink Releases