Fermented Dairy of Central Asia

Name: Fermented Dairy of Central Asia
Price: 52.96 AUD
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ISBN: 9781800507029

Simi Rezai-Ghassemi

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English

Equinox Publishing Ltd
15 February 2026

Cooking with dairy products; Preserving & freezing

If you are fascinated by fermented dairy products, then this is the book for you. Born in Tabriz, in the Azerbaijan region of Iran, the author provides a Turkic perspective on the food of her heritage, setting it within the Central Asian culture from which these products originated.

The book covers the origins of well-known dairy ferments such as yoghurt, as well as lesser-known ones like qooroot-said to have fuelled the Mughal conquest and even been enjoyed in outer space. Using the latest archaeological and scientific findings, it discusses the earliest records of dairying in the region and the health benefits of these foods.

'White goods', as they are locally known, were essential to survival. They were enjoyed fresh during spring gluts of milk and then preserved as nourishment for times of scarcity or for when people were on the move. The book uncovers their symbolic meanings and describes their cultural significance in rituals and ceremonies.

There are easy-to-follow recipes for making these ferments, suggestions for how to enjoy them, and explanations of how to use them as ingredients in food, drinks, and desserts. Alternatives for vegans or those with allergies are also provided. This book is an essential resource for anyone interested in adding simple, nutritious, gut-healthy foods to their culinary repertoire while also learning about the history and provenance of food.

By: Simi Rezai-Ghassemi
Imprint: Equinox Publishing Ltd
Country of Publication: United Kingdom
Dimensions: Height: 234mm, Width: 156mm,
ISBN: 9781800507029
ISBN 10: 180050702X
Pages: 182
Publication Date: 15 February 2026
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

Simi Rezai-Ghassemi is a cookery teacher, writer, food researcher, organic gardener, and Iran food tour guide. She was born in the Azerbaijan region of Iran. Simi is a self-taught cook, coming to gardening and cooking later in life. When her friend's children were diagnosed with coeliac disease and couldn't eat dairy either, Simi shared a few Iranian recipes, the start of Simi's Kitchen in Bath. Somerset. She is a specialist in the food of the Silk Route and allergen-free cooking. She is a regular at the Oxford Symposium on Food. Simi travels regularly to Iran to visit family, research recipes and ingredients which she hares in her classes and writing. Simi's Kitchen has been featured in The Guardian, The Foodie Bugle, Kinfolk and Bath Life magazines.

Reviews for Fermented Dairy of Central Asia

Pre-Pub Reviews The story of how milk is transformed through fermentation into a rich assortment of dairy products is fascinating and one which Dr Simi Rezai-Ghassemi relishes telling. She combines academic rigor and intellectual curiosity with a storyteller's skill, creating an engrossing and eminently readable book. Jenny Linford, author of Repast: The Story of Food (The British Museum and Thames & Hudson) and producer/ presenter of Food FM Radio's ""A Slice of Cheese"" Fermented Dairy of Central Asia is an amazing insight into another world in the culinary universe. It is not only well researched and documented but written with such feeling that I felt transported to Central Asia. Thank you so much Simi for filling the gap in our world culinary history. A book for anyone who is serious about food! Ken Hom, CBE. Author, Chef & TV Presenter This is a really great book! I learned quite a lot reading it, about Central Asian dairy fermentation, and much more. Full of information, stories, and good clear technical descriptions, this book is also very moving, with illuminating discussions of language, geography, identity, history, and culture, really big topics. Simi Rezai-Ghassemi bears witness to traditions that are gradually disappearing, while documenting them and explaining their rich context. --Sandor Ellix Katz, Author of The Art of Fermentation