Black Sea was published by Quadrille in November 2018. Since publication, it has won three awards and was shortlisted for four. It won the John Avery Award at the Andre Simon Awards and went on to win 'Best Travel and Food Book of the Year’ at the Edward Stanford Travel Writing Awards. It also won best Food Book at the Guild of Food Writers awards and was shortlisted for Fortnum & Mason Food and Drink Awards for the same category.

You can buy it here or in all good bookshops. 

Black Sea has been included in several ‘best books of 2018/ 2019’ round-ups including:

-New York Times - Summer Reading

-New York Times - Best Food Books for Spring 

-Financial Times Best Food Books of the Year 2018

-The Week ‘nine of the best Food Books from 2018.’

-BBC Food Programme Best Books of 2018 

-The Independent’s Best Food Books 2018 

Reviewers on Black Sea:

'Eden’s blazing talent and unabashedly greedy curiosity will have you strapped in beside her… If Sybille Bedford or Patrick Leigh Fermor had included a few recipes in their accounts of their journeys, you’d know exactly where to shelve this gem.’ New York Times

'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

From elsewhere in the media:

“Witty, wry and wise … a wholly original and vibrant new format … a triumph.” Historian and author Owen Matthews, Cornucopia Magazine.

 “A genuinely erudite dive into the cultures that meet at the Black Sea. Beautiful enough for the coffee table but fascinating enough for the nightstand and useful in the kitchen, too.” Tim Hayward, Financial Times.

“Wonderful … literary” Rachel Roddy, speaking on BBC Radio 4.

 “I can't recommend this book highly enough," wrote Susan Low of Delicious magazine, putting Black Sea, in her top three books of 2018.

 “It’s her writing – elegant, fluid and as mesmerising as the Black Sea itself – that captures and holds your attention and imagination throughout this journey.” Julia Platt Leonard, The Independent.

 “What a book Caroline Eden’s Black Sea: Dispatches and Recipes  through Darkness and Light is; an absolutely fascinating, compelling read that sucks you in” Ed Smith, Rocket & Squash.

“It’s packed with human stories as well as history, giving the recipes a significance and resonance.” Diana Henry, Sunday Telegraph.

 “This a beautiful book. From the lovely shimmering wave cover … to Eden’s flawless prose, it was a delight opening it and delving in.” Elsewhere Journal.

“a sensory exploration of the region… the book’s essays, recipes, and vibrant photographs give you a visceral experience.” The Island Review.

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