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The Azerbaijani Kitchen
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Table of Contents

Contents Foreword by Abulfas Garayev, Minister of Culture and Tourism Republic of Azerbaijan Introduction 1: Pilafs (Plov) 2: Kebabs (Shishlik) 3: Stuffed Vegetables and Leaves (Dolma and Sarma) 4: Fish Dishes (Baliq) 5: Poultry Dishes (Toyuq) 6: Meat Dishes (At) 7:Offal (Icalat) 8: Grains, Dough and Noodles (Khashil, Xemir, Arishta) 9: Vegetables, Herbs and Pulses (Terevez, Bitki and Paxlali) 10: Fermented Milk Dishes (Katyk) 11: Sweets and Desserts (Cerez) 12: Drinks (Icki) 13: Sauces (Souslar) Glossary Shopping Sources Index Acknowledgements

About the Author

Chef Tahir Amiraslanov is President of the National Culinary Association in Azerbaijan, Head of the Traditional Food Committee of the International Popular Art Organization under UNESCO and Vice-President of the Russian Culinary Association. He lives in Azerbaijan. Leyla Rahmanova graduated with a Masters from the University of Languages in 2003. She works for the Golden Books publishing house in Baku, where her family run a local restaurant. She lives in Baku, Azerbaijan.

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