Azerbaijani cuisine is one of the most ancient and varied in the world, rich with Eastern European and Western Asian influences.

Over one hundred mouth-watering recipes are included in this book: from pilafs with apricots, dates and plums, aubergine kebab and baked fish with walnuts to halva and sweet crescent pastries.

With stunning recipes and sumptuous photographs, The Azerbaijani Kitchen is a treat for food lovers and a wonderful introduction to this exotic and delicious cuisine.

Chef Tahir Amiraslanov is president of the National Culinary Association in Azerbaijan.

Leyla Rahmanova works for the Golden Books publishing house in Baku, Azerbaijani.

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