Art of Uzbek Cooking

Uzbek food shows the influence of many cultures -- grape leaves from the Middle East, Turkish quinces & lamb dishes, Persian rice pilafs, noodles from China, the flaky pastries of India & composed salads of Russia have all left their mark on Uzbek cuisine. The preparation of Uzbek specialties does not require rare ingredients, complex utensils, or long hours at the stove. This collection of 175 authentic Uzbek recipes are easy to follow & have been tested & adapted for American kitchens. They include appetizers & salads; soups; meat, poultry & fish; plovs; stuffed pastries, dumplings, pasta & pancakes; vegetables; breads; desserts; drinks; & even suggested menus.Visson, Lynn is the author of 'Art of Uzbek Cooking', published 2002 under ISBN 9780756753221 and ISBN 0756753228.