Silk Road Cooking: A Vegetarian Journey
by Najmieh Batmanglij
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Book Summary Information
Author: Najmieh BatmanglijEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2008-11-05
ISBN: 1933823402
Number of pages: 328
Publisher: Mage Publishers
Book Reviews of Silk Road Cooking: A Vegetarian Journey
Book Review: Sumptuous and Amazing Cookbook
Summary: 5 Stars
This books proves how infinitely varied vegetarian cooking can be--and how infinitely delicious as well. The photographs are as luscious as the food. Not only that--the book is so well thought out, with resources for finding some of the more exotic herbs, descriptions of many of the ingredients, and more. I first saw this book at a winery in Napa, CA and was struck with how beautiful it was and what seemed like such delicious recipes. I am really happy with this book, which I purchased for $10 less than the price offered at the winergy, btw.
Summary of Silk Road Cooking: A Vegetarian Journey
This book is at once an exploration, a celebration, and a little-known tale of unity. It presents 150 delicious vegetarian dishes that together trace a fascinating story of culinary linkage. As renowned cookbook writer and teacher Najmieh Batmanglij explains, all have their origins along the ancient network of trade routes known as the Silk Road, stretching from China in the east to the Mediterranean in the west. On this highway moved not just trade goods but also ideas, customs, tastes and such basics of life as cooking ingredients. The result was the connecting and enrichment of dozens of cuisines. In Silk Road Cooking: A Vegetarian Journey, Najmieh Batmanglij recounts that process and brings it into the modern kitchen in the form of recipes that are venturesome and yet within reach of any cook. They are intended for vegetarian, partial-vegetarian and non-vegetarian alike--anyone who is looking for balanced, unusual and exceptionally tasty dishes. The book offers a wealth of information derived from the author s extensive research and her travels along the Silk Road during the past 30 years. She complements the recipes with stories, pictures, histories of ingredients, and words of wisdom from her favorite poets and writers of the region. The scope of her culinary journey of discovery is vast--from Xian in China, to Samarkand in present-day Uzbekistan, to Isfahan in Iran, to Istanbul in Turkey, and to the westernmost terminus of the ancient trade routes in Italy. Her recipes all of them personal favorites include such exotic yet simple fare as Sichuan Crispy Cucumber Pickles; Afghan Boulani, a savory pastry stuffed with garlic chives; Persian Pomegranate and Walnut Salad; Kermani Pistachio and Saffron Polow with Rose Petals; Chinese Hot and Sour Tofu Noodle Soup; Turkish Almond and Rice Flour Pudding; Uzbek Candied Quince with Walnuts; and Sicilian Sour Cherry Crostata. Fortunately, all the ingredients for these recipes can be obtained at local supermarkets and farmers markets. In recent years America has become a kind of modern Silk Road, where wonderful ingredients from all over the world are available to everyone.Contents Introduction: A Traveler s Tale; The Era of Caravans; New Foods East & West.
Toward a Silk Road Cuisine: Salads; Soups; Eggs; Rice; Fruit & Vegetable Braise; Pasta, Pizza & Bread; Pastries, Desserts & Candies; Teas, Coffee & Sherbets; Preserves, Pickles & Spices.
Silk Road Glossary & Resource;
Credits & Acknowledgments.
Index
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