Full of mouth-watering recipes, this book is a wonderful introduction to Azerbaijani cuisine and the country.

Winner, Gourmand Best in the World (2015) Winner, Best Eastern European Cookbook in US (2014) Silver, Living Now Book Award, Ethnic Cookbooks category (2015) Winner, National Indie Excellence Award, International Cookbooks category (2016) Finalist of Best Book Awards, International Cookbooks category (2016) "...This amazing, extensive, and comprehensive compilation on this ancient culture and cuisine is a must for anyone interested in expanding their culinary repertoire.” — Sheilah Kaufman, Award-Winning Author of The Turkish Cookbook Imagine a country where East and West are beautifully intertwined in the cuisine and culture and where its treasured cooking secrets are waiting to be discovered. Welcome to Azerbaijan. In Pomegranates and Saffron, Feride Buyuran takes you on a delightful culinary journey through this beautiful land in the Caucasus, her birthplace. Explore over 200 tempting recipes for appetizers and salads, soups and stews, pasta, meat, vegetable and egg dishes, breads, saffron rice pilafs, aromatic drinks, and desserts, all adapted for preparation in a Western kitchen. Interspersed throughout the text are fascinating glimpses of local culture and traditional proverbs related to food that will make your adventure even more memorable. Featuring hundreds of stunning photographs of food, people, and landscapes throughout, this book lends a rare peek into the fascinating culture of Azerbaijan—colorful, rich, and diverse.

Over 100 recipes from Georgia and beyond.

Classic Palestinian Cuisine is a collection of over one hundred mouh-watering dishes, such as ful m'dammas (broad bean salad), kidreh (rice with mutton) and djaj mahshi (stuffed chicken), characteristic of the culinary culture of the Mediterranean. Christiane Dabdoub Nasser's delightful tips and anecdotes, from coring marrows to buying the perfect cabbage for stuffing, vividly bring to life the smells and flavours of Palestinian cookery, as practiced in kitchens across the region for generations.

More than 350 recipes from all fifteen republics of the Soviet Union offer samples of the country's vast diversity--from the robust foods of the Baltic states, to the delicate pilafs of Azerbaijan

The study of culinary culture and its history provides an insight into broad social, political and economic changes in society. This collection of essays looks at the food culture of 40 European countries describing such things as traditions, customs, festivals, and typical recipes. It illustrates the diversity of the European cultural heritage.