Who’s the author? Anna Ansari is an Iranian-American lawyer turned cook and writer, whose work explores food, family, and history, with a focus on the immigrant experience and Asian cuisine.

Anna’s proposal for Silk Roads was shortlisted for the Yan-Kit So award for food writers on Asia in 2021, and the Jane Grigson Trust Award for New Food and Drink Writers in 2024. Her writing has been published in Pit Magazine, Eaten Magazine, and Fillerzine.

What’s it about? Silk Roads weaves together history, family photographs, essays, and 90 recipes to bring the many cuisines of the Silk Roads to life. From the walnut groves of her father’s childhood in Iran, to the bustling markets of Central Asia, to the skyscrapers of China’s major cities, this cookbook spans an array of culinary traditions alongside. Expect chapters covering salads, soups and stews, pickles, noodles, dumplings and bread, sweet treats, and more – all accompanied by stunning photography.

Recipes we love: Cold Sesame Noodles, A Central Asian Slaw, and Oromo (Kyrgyz Rolled Dumplings).

Perfect for: Anyone interested in learning about the history and cuisines of this rich intersection of regions.