SILK ROADS: A FLAVOUR ODYSSEY/ FROM BAKU TO BEIJING (HB)

Weaving together essays, family photography and 90 recipes, Iranian-American cook and writer Anna Ansari brings life to the flavours of the Silk Roads - from the walnut groves of her father's Iranian childhood, across Central Asian markets brimming with fragrant melons and thronged with fat-tailed sheep, and into modern-day Chinese cities. Discover Azeri-Iranian stews served with crispy-bottomed rice, dill-infused noodles from Western Uzbekistan, Georgian cornbread, Uyghur lamb chops and all kinds of dumplings, from fat, spiralled oromo to tiny, stuffed dushbara in a delicate saffron broth.