Comments on: Silk Road Photographs

By: Laura

Laura — Thu, 18 Sep 2025 01:11:46 +0000

In reply to Rich.

I just retired and have more free time than I used to. I’m cooking my way thru the recipes now and writing and adjusting amounts and instructions to make sure they are clear. It’ll be a while. Maybe in ’26? I’m shooting for that anyway.

By: Rich

Rich — Fri, 06 Jun 2025 17:51:24 +0000

Hi Laura.I have your book Silk Road Gourmet V1. Glad that you are writing on the other volume. When will they be published? Looking forward to it.
Thanks

By: Laura

Laura — Sun, 16 Jun 2024 19:07:17 +0000

In reply to simi. Sure. I'll contact you and then we can correspond. Sorry for not responding sooner, for some odd reason, I haven't been notified of a bunch of comments made on the site.

By: simi

simi — Fri, 17 May 2024 12:28:28 +0000

Dear Laura, Thank you for your work on this site. I’m writing a book on the fermented dairy of my heritage. I wondered if I may email you some questions? Thank you

By: Laura

Laura — Thu, 18 Jun 2020 02:14:04 +0000

In reply to Stephen Poe.

Hi Dr. Poe:

Books 2 and 3 are a works in progress. I am essential worker and cannot possibly complete them now. Just trying to get the blog moving again, after so many stops and starts.

I think you will be best served by inserting walnuts or some other nuts into the dates. the fruits are interchangeable, and the nuts are interchangeable. Other ingredients like fat or cheese (kaymak or yogurt cheese.) are also possible as stuffings.

Good luck!

Laura

By: Stephen Poe

Stephen Poe — Wed, 17 Jun 2020 23:29:32 +0000

Dear Ms. Kelley –

I just discovered the Silk Road Gourmet Blog based on a cite in article from Atlas Obscura.

I have ordered volume one in the Silk Road Gourmet series. The book description mentions three volumes in total. Have volumes two and three been published? If not, any plans to do so in the near future?

I am going to work through variations on Cevizli/Mersu as you discuss in your 10 June 2020 blog. I have been making one variant by cutting a date half open, depitting it, inserting half of a dried apricot, closing tightly and rolling in sugar as a dessert or finger food.

Sincerely,
Stephen D. Poe