Cold Kitchen : A Year of Culinary Travels
(Autor) Caroline EdenFrom the author of New Yorker Book of the Year Red Sands, a cozy, thoughtful memoir recalling food and travel in Eastern Europe and Central Asia from a basement Edinburgh kitchen, featuring a delicious recipe at the end of each chapter. "With its union of practicality and magic," Caroline Eden understands a kitchen as a portal, "offering opportunities to cook, imagine and create ways back into other times, other lives and other territories." A welcoming refuge with its tempting pantry, shelves of books, and inquisitive dog, Caroline Eden's basement Edinburgh kitchen offers her comfort away from the road. Join her as she cooks recipes from her travels, reflects on past adventures, and contemplates the kitchen's unique ability to tell human stories. This is a hauntingly honest, and at times heartbreaking, memoir with the smell, taste, and preparation of food at its heart. From late night baking as a route back to Ukraine to capturing the beauty of Uzbek porcelain, and from the troublesome nature of food and art in Poland to the magic of cloudberries, Cold Kitchen celebrates the importance of curiosity and of feeling at home in the world.
Caroline Eden
Caroline Eden is a British travel writer and journalist known for her evocative writing style and exploration of diverse cultures and landscapes. She has written for numerous publications including The Guardian, Financial Times, and National Geographic Traveler. Eden's most notable works include "Black Sea: Dispatches and Recipes" which explores the culinary traditions of the Black Sea region, and "Red Sands: Reportage and Recipes through Central Asia, from Hinterland to Heartland" which delves into the history and culture of Central Asia. Her writing is characterized by a keen eye for detail, lyrical prose, and a deep appreciation for the connections between food, people, and place. Eden's work has had a significant impact on the travel writing genre, bringing attention to lesser-known regions and shedding light on complex histories and traditions. Her most famous work, "Black Sea: Dispatches and Recipes," has garnered critical acclaim for its immersive storytelling and unique approach to food writing.
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