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It’s been a while since I came here with a new update on my projects, as I deviated from writing the blog and focusing on my culinary and cultural tours to the Caucasus. But this time I am back with some exciting news!
It is with great pleasure that I announce the release of my award-winning cookbook “Pomegranates and Saffron: A Culinary Journey to Azerbaijan,” in the E-BOOK format, available WORLDWIDE on multiple platforms, to read on your favorite e-reader, gadget or phone – anytime, anywhere!
This is a great opportunity considering that hard copies of the book were printed as a limited edition and were not available worldwide and sold out quickly. Now you can gain access to my book from anywhere in the world.
The e-book is easy to use, linked throughout for a friendly user interface. And there are many photos, too!
I hope you gift yourself and your loves ones with a delicious virtual journey to Azerbaijan.
Here’s are the links:
PS: Note that the hard copy edition is sold out with no immediate plans to reprint.
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]]>Photo: Receiving Best in the World Gourmand World Cookbook Award in Yantai in June, 2015.
I have some news. I didn't think this would come any time soon, but, I found out I only have about 200 copies of my cookbook, Pomegranates and Saffron: A Culinary Journey to Azerbaijan, left. In the world! The news is as rewarding as it is a bit sad, as once the book is completely sold out, its future will be unknown - as of now, no plans to re-print it, unless circumstances change and I do so.
If you'd like a copy for yourself or your loved ones, THIS IS your chance! You can buy the book on the links below:
AZCOOKBOOK.com (ships worldwide; books here available until May 29th).
AMAZON.com (ships within US only).
I thank you for your support of my work from the bottom of my heart. This may not be the end, but the beginning of something more beautiful. I believe it. Book #2, perhaps?
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]]>The post Shorgoghal, or Spice-Filled Flaky Breads appeared first on AZ Cookbook.
]]>Spring is here and so is the spring holiday Novruz! A lot of holiday baking has been done by Azerbaijanis around the world to celebrate the arrival of spring on March 21st. Along with scrumptious multi-layered pakhlava (baklava) and tender nut-filled shekerbura, spice-stuffed savory breads called shorgoghal are among the bakes to adorn generous festive tables every year.
The following is the updated version of the recipe I first published on the blog on March 17, 2011, then in my cookbook Pomegranates and Saffron. I have been improving the recipe ever since, hence the update, so that from now on you can make better shorgoghal each and every time.
Don't wait for Novruz to make these tasty breads. They are good all year long! Serve with black tea (some prefer sweetened black tea to go with shorgoghal). A good shorgoghal is supposed to be crispy and flaky around the edges, slightly tender on the inside, with visible multiple layers all around. Enjoy and Happy Novruz!
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]]>Hello friends! Happy New Year!
It took me long to write this post. I was away from blogging for so long that, honestly, I didn't know where to begin. Sorry for being silent without any notice.
Life happened in 2018, including many good things, such as my unique food and culture tours to the Caucasus, my birthplace. A crazy idea born in October of 2017 turned into a solid vision shortly afterwards, and came to fruition in July 2018, when I led my very first Food and Culture Tour to Azerbaijan and Georgia.
[caption id="attachment_15590" align="alignleft" width="900"] Baker Tila makes bread in her own tandoori oven in the remote village of Lahij, Azerbaijan.[/caption]
Needless to say, I was as ecstatic as I was a bit nervous - it was my first tour after all! It took me months to prepare and coordinate all the details of the trip - I needed to fully concentrate, hence my absence from here.
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]]>This post was originally published on October 16, 2009 and is now updated. I have added a recipe video and tweaked the recipe for best results.
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Apple Sharlotka is a classic Russian cake that is prepared with tangy apples. Anyone who spent a chunk of his or her life (like me) in Soviet Union knows this cake. Born in Russia and popular across the vast Soviet geography, the cake belonged to the category of foods dubbed as perfect for gostya na poroge, or guests-at-the doorstep. So, this is a cake that a host can put together in no time, while chatting away with the guests to "blame."
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]]>The post How to Cut and De-Seed a Pomegranate (Video) appeared first on AZ Cookbook.
]]>Recently, at a private cuisine and culture presentation and lunch event I did for a group of home economists in our house, I was asked if there was any special technique I used to cut and de-seed a pomegranate. Well, of course there is! I am a pomegranataholic and I better know how to get those ruby red arils out of the fruit as quickly as possible!
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]]>The post Announcing My Cuisine and Culture Tour to Azerbaijan and Georgia appeared first on AZ Cookbook.
]]>The post Pomegranate with Eggs, or Narnumru (Video) appeared first on AZ Cookbook.
]]>This post was originally published on November 3, 2014 and is now updated. I have added a recipe video and tweaked the recipe for best results.
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Tell me what your first reaction was when you saw this picture of pomegranate with eggs. If you said "Wow!" then thank you. Glad you liked it. If you said, "Together? What? How? Why? Hmm." Thank you anyway. It's not your fault. Because, really, who could have thought to combine these two completely unrelated products in one dish? If I didn't know somebody could, I would have asked the same questions you did. But I knew they could. In Azerbaijan's region of Salyan, where pomegranates and eggs happily marry in one unusual dish called narnumru.
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]]>This Turkish Lentil Soup happens to be one of my favorite soups on Earth. Simple yet packed with flavors, and better yet, with tons of nutrition. The happily marrying ingredients in this soup are red lentils, carrots, potatoes, onions, and my new addition - garlic! They get pureed at the end and you get the creamiest, silky-smoothest soup to indulge.
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