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This book is about pilafs-the most popular dish in Central Asia. It's still bubbling in big cauldrons in crowded Asian bazaars and served on the carpeted floors of nomadic dwellers or sophisticated contemporary dining rooms that have an ethnic twist on the menu. Its variety is influenced by the spice caravans of the Silk Road and is shaped by millions of nameless oshpaz (pilaf cooks) for millions to enjoy.