Links to Reads, November 2016

Links to Reads, November 2016
Oven-Baked Tandoori Bread | AZ Cookbook

Oven-baked tandoori bread we made in one of my baking classes.

Good bye (almost), November and welcome, December! And hello, friends! Hope you all had a wonderful time on Thanksgiving and are looking forward to the upcoming holidays. I’ve had a busy time and did a gazillion things this month, including holding book signing events, teaching cooking classes, celebrating my new award (Pomegranates and Saffron won the Best Books Award / Finalist – International Cookbooks), thinking about launching my own YouTube channel (yes, I really do want that to happen!), and reading a lot of cool articles online and offline.

So much going on! But let’s focus on what this post is about. So, may I present to you the November Links to Reads – top 10! Handpicked specially for you. Enjoy and don’t forget to click on “Read More” at the end for more cool links.

* Oh how much I love and crave Turkish street food! This article hits the spot – all about the amazing food one can find on the streets of Istanbul.

* 15 Americans and their Thanksgiving tables that speak of their heritage and culinary traditions they or their ancestors brought from faraway lands.

* Hear this –  It wasn’t humans who invented agriculture first. Surprise!

* When kids go vegan, parents go…crazy?

* Renowned chefs Yotam Ottolenghi and Sami Tamimi – born in the same city, the same year, but meet in another part of the world where their careers take off.

READ MORE

  • Last copies of 'Pomegranates and Saffron' Cookbook
    Last copies of ‘Pomegranates and Saffron’ Cookbook
    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...
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  • Shorgoghal, or Spice-Filled Flaky Breads | AZCookbook.com
    Shorgoghal, or Spice-Filled Flaky Breads
    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...
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  • Hello 2019 and New Food and Culture Tours to the Caucasus & Turkey
    Hello 2019 and New Food and Culture Tours to the Caucasus & Turkey
    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...
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  • Guba-Style Baklava, Photo by Pierre Cabanettes | AZCookbook.com
    AZCookbook is 10 + Cuisine and Culture Tour Update
    ...
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  • Apple Sharlotka | AZCookbook.com by Feride Buyuran
    Apple Sharlotka
    Photo: Greg Seber 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. ______ 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...
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