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The Art of Uzbek Cooking (Hippocrene International Cookbooks) Hardcover – December 1, 1998


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Product Details

  • Series: Hippocrene International Cookbooks
  • Hardcover: 200 pages
  • Publisher: Hippocrene Books (December 1, 1998)
  • Language: English
  • ISBN-10: 0781806690
  • ISBN-13: 978-0781806695
  • Product Dimensions: 8.8 x 5.7 x 0.8 inches
  • Shipping Weight: 1 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #1,484,685 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Dr. Lynn Visson has taught Russian language and literature, and is a professional simultaneous interpreter. She has made several vists to Uzbekistan, and written numerous books and articles, including The Russian Heritage Cookbook (Casa Dana, 1998) and Wedded Strangers: The Challenges of Russian-American Marriages (Hippocrene Books, 1998). She resides in New York.

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Customer Reviews

4.4 out of 5 stars
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Most Helpful Customer Reviews

25 of 25 people found the following review helpful By djonn on December 11, 2001
Format: Hardcover Verified Purchase
Growing up Bukharan in 1970's North America, I have had a difficult time explaining to people where I'm from etc. Thank goodness someone has finally taken an interest in and published a book about my favourite aspect of my culture . . . Food!

In terms of the actual recipes, this is a very good book. They all turn out as they should and are fairly authentic (which is rare in any cookbook). My only caveats have to do with the book iself:

1) It is poorly bound. My copy fell apart after about 2 months.
2) There are no photographs accompanying any of the recipes. This is a shame considering that most people are unfamiliar with this cuisine and wouldn't know how it's supposed to turn out or what the ideal presentation should be.
3) The index (is bad). It's basically the table of contents but in alphabetical order. If you're looking for, say, all recipes with mung beans, you will have to search through the entire book to find them.

However, after all this I still urge you to buy this book. Why? Because the recipes are easy to follow, nutritious, filling and delicious. (And of course, exotic.) Also, if you're interested in the history of this fabled land of the Silk Road, you'll find this a well written & researched book that you could curl up with as well as cook from.
Solomat!
Thank you, Lynn Visson.
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15 of 17 people found the following review helpful By A Customer on February 17, 1999
Format: Hardcover
Uzbek cooking may be unfamiliar to many Americans, but it is simple to prepare, exotically spicy, and healthy to boot. This cookbook gives an excellent introduction to Uzbek cuisine through recipes that emphasize basic techniques of Uzbek cooking, such as pilafs, soups, dumplings, etc. I have not been disappointed with one recipe from this book. My only complaint is that the cookbook was too short!
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5 of 5 people found the following review helpful By KS on October 24, 2002
Format: Hardcover
I found this book wonderful for two reasons - exotic yet undaunting recipes (delicious!); plus the fascinating background cultural information. I agree with the other readers - Hippocrene did a terrible job with the binding - cheap and falling apart! Nevertheless I strongly recommend this book - it is a culinary and cultural masterpiece regarding a cuisine little known in North America. Lynn Visson - Great Job!
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4 of 4 people found the following review helpful By Jessica G. Connell on November 26, 2011
Format: Hardcover Verified Purchase
This cookbook is an excellent sampling of Central Asian cuisine in general, and Uzbek cooking in particular. Having lived in various places in Central Asia for the last 5 years, I can attest that these recipes, and the insightful introduction are infused with cultural accuracy. With dishes coming from a range of cultures from Mongolian to Turkish, Indian, Arab, and more, the breads, salads, stews, and main dishes are flavorful and fairly comprehensive. I can't wait to make the Lagman (my personal favorite)! I particularly appreciated the little tips on how to transform an American oven to perform more like an Uzbek oven would do. This is an excellent cookbook, and I'm so glad to have it in Kindle format, for easy transportability.
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