The Art of Uzbek Cooking (Hippocrene International Cookbooks) (Hardcover)

by Lynn Visson (Author) "The salads which cover the table at the beginning of an Uzbek meal include colorful mixtures of raw, boiled, marinated and pickled vegetables such as..." (more)
Key Phrases: thin semicircular rings, cup white radish, mixture from burning, Steamed Lamb Dumplings, New York, Salt Freshly (more...)

Editorial Reviews

Product Description
A historical crossroads in Central Asia, Uzbekistan and its cuisine reflect the range of nationalities that form the country and continue to flourish there. Meat pies from India, soups and cakes from Russia, and noodles from China coexist with varied spices, dried fruits and nuts, and traditional golden flat breads. The Art of Uzbek Cooking provides an introduction to a little-known and exciting culture through easy-to-follow recipes that have been tested and adapted for American kitchens.

This collection of some 175 authentic Uzbek recipes includes chapters on Appetizers & Salads; Soups; Meat, Poultry, and Fish; Plovs; Stuffed Pastries, Dumplings, Pasta & Pancakes; Vegetables; Breads; Desserts; Drinks; and even Suggested Menus.

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.

Product Details

• Hardcover: 200 pages
• Publisher: Hippocrene Books (December 1998)
• Language: English
• ISBN-10: 0781806690
• ISBN-13: 978-0781806695
• Product Dimensions: 8.6 x 5.6 x 0.9 inches
• Shipping Weight: 14.1 ounces (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #596,319 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

12 of 12 people found the following review helpful:

4.0 out of 5 stars Wonderful, delicious recipes., December 11, 2001

By	djonn "djonn" (Toronto, On) - See all my reviews

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.

15 of 17 people found the following review helpful:

4.0 out of 5 stars This is a delightful introduction to an exotic cuisine, February 17, 1999

By A Customer

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!

2 of 2 people found the following review helpful:

5.0 out of 5 stars Fabulous recipes - book binding terrible, October 24, 2002

By	KS (Toronto, Canada) - See all my reviews

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!