Uzbek food shows the influence of many cultures -- grape leaves from the Middle East, Turkish quinces and lamb dishes, Persian rice pilafs, noodles from China, the flaky pastries of India and composed salads of Russia have all left their mark on Uzbek cuisine. The preparation of Uzbek specialties does not require rare ingredients, complex utensils, or long hours at the stove. This collection of 175 authentic Uzbek recipes are easy to follow and have been tested and adapted for American kitchens. They include appetizers and salads; soups; meat, poultry and fish; plovs; stuffed pastries, dumplings, pasta and pancakes; vegetables; breads; desserts; drinks; and even suggested menus.