While you didn't ask - I wanted to take a moment to share that "Sachak: Traditional Turkmen Recipes in a Modern Kitchen" was a delightful read. It took a moment to teach me about history of the region, an explanation of how and why recipes were adjusted for modern living, and family stories of someone who loves food. The author is a private chef who wanted her children to better understand the world she comes from.
While you didn't ask - I wanted to take a moment to share that "Sachak: Traditional Turkmen Recipes in a Modern Kitchen" was a delightful read. It took a moment to teach me about history of the region, an explanation of how and why recipes were adjusted for modern living, and family stories of someone who loves food. The author is a private chef who wanted her children to better understand the world she comes from.
Thanks for sharing! That sounds awesome. I'll check it out.
I want to run out and buy all of these right now
I enjoyed the art of fermentation, but I found it more useful as a reference/encyclopedia of various fermented foods than as an actual guide.
I really like Christopher and Kirsten Shockey's books on fermentation for something more applicable. Fermented Vegetables, Fiery Ferments, etc.