About the Book
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.
About the Author
Leyla Rahmanova was born in Baku, Azerbaijan, in 1980. In 2003, she graduated from the University of Languages with a master’s degree.
Born in 1958 in Tovuz, Azerbaijan, Tahir Amiraslanov is a chef, professor and president of the National Culinary Association in Azerbaijan, which he established in 1986. He has taught at the Azerbaijan Technology Institute, as well as the winning team of chefs for the World Culinary Championship held in Malta in 1993, and has represented Azerbaijan as a jury member in many international culinary contests. Currently, he is a member of the World Culinary Congress, head of the Traditional Food Committee of the International Popular Art Organization under UNESCO, vice-president of the Russian Culinary Association, and a member of the France Culinary Academy. He is also a professor at the Azerbaijan State Economic University, an academic at the Georgian State Academy and a professor at the Georgian State University.
‘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
Gourmand Awards 2015: Best Eastern Europe Cuisine (Shortlisted)