Books

'Samarkand - recipes and stories from Central Asia and the Caucasus’ published June 2016 by Kyle Books

Launched in London at Daunt Books, here are a few highlights of the press it received:

'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