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Tahir Amiraslanov, Leyla Rahmanova

Azerbaijani cuisine is one of the most ancient and varied in the world, consisting of more than two thousand national dishes, a hundred of which feature in this book. Enclosed by the Caspian Sea and the Kura and Aras Rivers, Azerbaijan offers a cuisine that is rich in fish dishes. Mincemeat, used to make dolma and kuft; pastry and different types of bread; and desserts, such as halva and confectionary, are also national favourites. Another culinary inspiration is the climate. With nine climatic zones, and thus many different animals and plants, it is no wonder that the cuisine is so diverse. Exotic and delicious, The Azerbaijani Kitchen is an eclectic pot of different traditions and flavours, with distinctive and unique qualities of its own.

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