The Silk Road Gourmet: Volume One: Western and Southern Asia
We tried chicken with apricots in lemon pepper sauce: simple to make and assertively delicious, aromatic, and satisfying.If every dish is as good as this Afghani gem, Kelley's book will prove priceless.--Mick Vann - The Austin ChronicleThe Silk Road Gourmetis one of those workhorse cookbooks, the kind that . . . will be kept on the kitchen counter while others get stored on the shelf. --Rose O'Dell King - Ft. Myers News-PostThe first volume of TheSilk Road Gourmet: Western and Southern Asia has been nominated for an award by Le Cordon Bleu's World Food Media Awards.--Le Cordon Bleu's World Food Media AwardsFor those who love to learn about history and the origin of foods. The Silk Road Gourmet is an excellent resource.It is a cross between an anthropology textbook and a cookbook.--Sarah Parkin - The Phoenix ExaminerSilk Road Gourmet is not an ordinary cookbook. It is a culinary exploration of non-European methods of cooking, tastes and - to a certain extent - a different way of life.  --Manos Angelakis, Luxury Web Magazine