Caroline Eden

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Caroline Eden


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Average rating: 4.15 · 1,308 ratings · 220 reviews · 8 distinct worksSimilar authors
Cold Kitchen: A Year of Cul...

4.02 avg rating — 393 ratings — published 2024 — 4 editions
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Black Sea: Dispatches and R...

4.09 avg rating — 363 ratings — published 2018 — 9 editions
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Red Sands: Reportage and Re...

4.27 avg rating — 258 ratings3 editions
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Samarkand: Recipes & Storie...

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4.32 avg rating — 254 ratings — published 2016 — 6 editions
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Green Mountains: Walking th...

4.16 avg rating — 32 ratings2 editions
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The Land of the Anka Bird: ...

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4.50 avg rating — 4 ratings2 editions
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Garden Among Fires: A Lockd...

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4.50 avg rating — 4 ratings — published 2020
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Through Khiva to Golden Sam...

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More books by Caroline Eden…
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“And the fog. The purple fog, blue fog and white fog. Film noir fog. How I love the sheer romance of it; disorientating, dominating, concealing and revealing.”
Caroline Eden, Cold Kitchen: A Year of Culinary Travels

“But despite heavy clouds, a feeling of contentment hangs in the air, coming from the kitchen's ability to be two things at once: to be an enclosed space that effectively opens up the world through taste and flavor and imagination. Nature comes in here. Pomegranate seeds on rice dishes, a strip of orange peel for a negroni, or a ribbon of lemon skin for a martini. A lime wedge for gin. A bowl of ripening pears. A jar of dates. Peaches roasted in rose water and stuffed with marzipan. Blackberries scattered on pancakes. Apricots cinched in chutney. Memories of melons, and the vine pergolas and fruit trees of summer, of prized Uzbek cherries carried in boxes across borders. The kitchen is an orchard.”
Caroline Eden, Cold Kitchen: A Year of Culinary Travels

“cardamom-laced hoşaf with apples and cherries (par-boiled and therefore more likely to float elegantly), bubbled in apple juice and freshened with a squeeze of lemon. A pink-hued quince variation with a little cinnamon. Simple prune, rich and dark. Apricot and orange blossom, with golden sultanas boiled with a spoonful of honey. Small, slightly unripe pears, peeled, then brought sweetly alive by heat and sugar. Whatever is in season or, in times of scarcity, dried fruit.”
Caroline Eden, Cold Kitchen: A Year of Culinary Travels

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