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Black Sea: Dispatches and Recipes, Through Darkness and Light Relié – 1 novembre 2018
Améliorez vos achats
Winner of the Art of Eating Prize 2020
Winner of the Guild of Food Writers' Best Food Book Award 2019
Winner of the Edward Stanford Travel Food and Drink Book Award 2019
Winner of the John Avery Award at the André Simon Food and Drink Book Awards for 2018
Shortlisted for the James Beard International Cookbook Award
This is the tale of a journey between three great cities Odessa, built on a dream by Catherine the Great, through Istanbul, the fulcrum balancing Europe and Asia and on to tough, stoic, lyrical Trabzon.
With a nose for a good recipe and an ear for an extraordinary story, Caroline Eden travels from Odessa to Bessarabia, Romania, Bulgaria and Turkey s Black Sea region, exploring interconnecting culinary cultures. From the Jewish table of Odessa, to meeting the last fisherwoman of Bulgaria and charting the legacies of the White Russian émigrés in Istanbul, Caroline gives readers a unique insight into a part of the world that is both shaded by darkness and illuminated by light.
Meticulously researched and documenting unprecedented meetings with remarkable individuals, Black Sea is like no other piece of travel writing. Packed with rich photography and sumptuous food, this biography of a region, its people and its recipes truly breaks new ground.
'Part travelogue, part recipe book, this is a love letter to the sea that welcomes strangers , soaked in colour, history, myth and the flavours of many cultures.' Nick Hunt author of Where the Wild Winds Are
'The next best thing to actually travelling with Caroline Eden a warm, erudite and greedy guide is to read her. This is my kind of book.' Diana Henry
'A wonderfully inspiring book about a magical part of the world' Viv Groskop, author of The Anna Karenina Fix'Eden's blazing talent and unabashedly greedy curiosity will have you strapped in beside her. If Sybille Bedford or Patrick Leigh Fermor had included a few recipes in their accounts of their journeys, you'd know exactly where to shelve this gem. Christine Muhlke, The New York Times 'The food in Black Sea is wonderful, but it's Eden's prose that really elevates this book to the extraordinary. She captures people, history, and the ineffable soul of cities with astonishing, almost novelistic precision more than once, even in the headnotes, I felt myself getting lost in the world of the story. I can't remember any cookbook that's drawn me in quite like this.' Helen Rosner, Art of Eating judge
'A genuinely erudite dive into the cultures that meet at the Black Sea. Beautiful enough for the coffee table but fascinating enough for the nightstand and useful in the kitchen, too.' Tim Hayward, Financial Times
Produits fréquemment achetés ensemble
Description du produit
Revue de presse
Witty, wry and wise a wholly original and vibrant new format a triumph. - --Historian and author Owen Matthews, Cornucopia Magazine.
I can't recommend this book highly enough. --Delicious
Quatrième de couverture
With a nose for a good recipe and an ear for an extraordinary story, Caroline Eden travels from Odessa to Bessarabia, Romania, Bulgaria and Turkey's Black Sea region, exploring interconnecting culinary cultures. From the Jewish table of Odessa, to meeting the last fisherwoman of Bulgaria and charting the legacies of the White Russian emigres in Istanbul, Caroline gives readers a unique insight into a part of the world that is both shaded by darkness and illuminated by light. Meticulously researched and documenting unprecedented meetings with remarkable individuals, Black Sea is like no other piece of travel writing. Packed with rich photography and sumptuous food, this biography of a region, its people and its recipes truly breaks new ground.
Détails sur le produit
- Éditeur : Quadrille Publishing Ltd; 1er édition (1 novembre 2018)
- Langue : Anglais
- Relié : 288 pages
- ISBN-10 : 1787131319
- ISBN-13 : 978-1787131316
- Poids de l'article : 1.04 kg
- Dimensions : 17.78 x 3.81 x 25.4 cm
- Classement des meilleures ventes d'Amazon : 194 en Gastronomie et littérature
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The subject is all around the Black Sea, with the recipes interspersed in the chapters about that country. The beautiful pictures are not just of the food but of that country. The book is a pleasure to hold and feels like a 'proper' book with heavy weight paper.
I've not read it through but picked out the recipes - they are in a different type face. They are not adapted for standard available ingredients, but an imaginative cook would be use them as a basis for their own cooking. The quantity of portions is variable. We have got very used to recipe always being in 4' s or 6's They give you much more understanding of the country being described. They are 'straight forward peasant and everyday recipes.
As I said EXACTLY the book for my sister, but if you are looking for standard traditional cookery book, this is not the best choice. It's a good read!
This book delivers everything I hope for and somehow much more as well. It's recipes appear (I don't have any knowledge to judge) both personal and profoundly researched... there is a lot of heart given in allowing the recipes to see the printed page. The writing is gloriously descriptive, almost Dickensian, it makes you long to read the novel. The photographs illustrate beautifully but the book would stand on it's own two feet without them.
Oh... and... actually... my self defined condition of not following recipes... well, it is being tested. What a stunning book.