Books

                     BLACK SEA is out 1 November 2018 

Pre-order here or on Amazon here

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On Black Sea:

'The next best thing to actually travelling with Caroline Eden - a warm, erudite and greedy guide - is to read her. This is my kind of book.' Diana Henry

'A wonderfully inspiring book about a magical part of the world’ 
Viv Groskop, author of The Anna Karenina Fix

'Part travelogue, part recipe book, this is a love letter to the sea that welcomes strangers , soaked in colour, history, myth and the flavours of many cultures.’ 
Nick Hunt author of Where the Wild Winds Are


SAMARKAND - Recipes and Stories from Central Asia and the Caucasus’  (Published June 2016 by Kyle Books)

'Samarkand' was a Guardian book of the year in 2016 and it went on to win the Guild of Food Writers ‘Food and Travel’ award in 2017.

‘a wonderful book’ - Marlon James, author of A Brief History of Seven Killings, winner of the 2015 Man Booker Prize. 

'As an armchair traveler, I was led by Caroline Eden's firsthand account of journeys to the Uzbek city of Samarkand and other exotic destinations.' New York Times

'a particularly expansive and ambitious example of the genre. Imagine a Lonely Planet guide to Uzbekistan and beyond, with a hundred recipes.’ LA Times

'LOVE this book - a wonderful appetite whetter for Asia's hidden culinary gem...' New Statesman

'this is a book to delight food lovers, travel hounds and history buffs alike.’  Daily Telegraph

'Been waiting for this for over a year. I want to work my way through it.' Diana Henry

'this vividly photographed cookbook examines the culinary influences of the historic trade route that brought fragrant Persian rice plovs, Russian meat dishes and European herbs together in Central Asian cooking.' Wall Street Journal

'From the trio of chekich breads that sit below the list of contents to the suzani fabrics that decorate each new chapter [...] A central Asian table must be a thing of great beauty' Guardian Cook 

'This cookbook will change everything you thought you knew about Soviet food' Vice

'This book explores Central Asia and the Caucasus through the cuisines of the region's seven main ethnic groups. It's inspirational.' Delicious

'Rather sumptuous Central Asian cookery book which introduces dishes from the region and its different ethnic groups: Uzbek, Tajik, Russian, Turkish, Korean, Caucasian and Jewish along with personal travel essays.' The Bookseller

Some of the write-ups can be read online:

New York Times: For the Armchair Traveler and the Adventuresome Cook

LA Times: Cookbook of the week: 'Samarkand' maps the stories and food from around the Silk Road city

Wall St JournalA tour of the Silk Road for the travel-for-food crowd

New Statesman: Why Central Asian cooking is like a Russian doll

Boston Globe: ‘Samarkand’ authors explore a culinary crossroads

Splendid Table radio show: The road to Samarkand