Silk Road Cooking: A Vegetarian Journey

Silk Road Cooking A Vegetarian Journey This book is at once an exploration a celebration and a little known tale of unity It presents delicious vegetarian dishes that together trace a fascinating story of culinary linkage As renowned

  • Title: Silk Road Cooking: A Vegetarian Journey
  • Author: Najmieh Batmanglij
  • ISBN: 9780934211963
  • Page: 106
  • Format: Paperback
  • 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 tThis 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 25 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 About the Author Najmieh Khalili Batmanglij was born and raised in Iran, and received her master s degrees in education and art in the United States and France During the past 25 years she has traveled across much of the ancient Silk Road region, working with regional chefs and home cooks along the way She is a leading authority on Persian cuisine and the author of the best selling New Food of Life, described by the Los Angeles Times as the definitive Iranian cookbook She has taught and lectured at numerous cooking schools across the United States and is currently living in Washington, DC, where she teaches master classes on Silk Road cooking.

    One thought on “Silk Road Cooking: A Vegetarian Journey”

    1. A while ago Mum and I got enthusiastic about cookie stamps. The inspiration was a recipe in Silk Road Cooking - a book that I’ve borrowed from the library, given to Mum, and currently have on order for myself. The recipe in Silk Road Cooking (if I remember correctly) is for Date and Walnut Scones (or something similar). It’s basically these little pillow-like cookies, stuffed with a date and walnut - kind of like a Fig Newton. Really, the thing that’s most appealing about these cookie/scon [...]

    2. Received as a Christmas gift last year, this tasty exploration of vegetarian dishes inspired by one of my favorite historical phenomenas delivers on variety and inventiveness. So far the Central Asian and Middle Eastern dishes are definite strengths, compared to the weak South Asian dishes (particularly Indian braises) which capture the spirit but rely too heavily on turmeric. If you're looking to enliven a geographically uninterested palate, seek out this text. Again, the Central Asian dishes w [...]

    3. I love, love, love this book! I got it from the library and I fear that I will soon be paying overdue fees as I can't bear to part with it. So far I've made a palow that was absolutely delicious, and I've got my eye on many more recipes. I am fascinated with Central Asia and I really loved the travelogue/ anthropological viewpoint of the book. Plus the author has filled it with delicious stories and quotes from Rumi. I agree with the other poster who said she'd spent more time reading it than co [...]

    4. I love, love, love this book! I got it from the library and I fear that I will soon be paying overdue fees as I can't bear to part with it. So far I've made a palow that was absolutely delicious, and I've got my eye on many more recipes. I am fascinated with Central Asia and I really loved the travelogue/ anthropological viewpoint of the book. Plus the author has filled it with delicious stories and quotes from Rumi. I agree with the other poster who said she'd spent more time reading it than co [...]

    5. I had to buy this book. This cookbook is amazing. I saw a recipe for rice with coconut and tamarind, except my tamarind was dry in pods, so I flipped back to the reference/glossary section and sure enough, she explains how to make your own tamarind paste. It was much easier and quicker than I thought it would be, and of course the results were delicious. Everything else I tried has been great, too.

    6. Great birthday gift from last year from bookish. Oh how I love this book. I admit I read it more than I cook from it, but everything I've made, I've loved. Batmanglij is also the author of the cookbook that led me to realize that Persian food is the perfect food for my palate.

    7. This is a gorgeous book with stories of travel, beautiful photos and delicious recipes. I have purchased this book many times for newly married friends or friends who love to cook. I receive loads of compliments every time I serve a recipe from this book. Yum!

    8. This books is so much more than a cookbook. It opened up a whole world to me, and taught me a little about Central Asia. The photography is stunning, illustrating both the food and the world that created it.

    9. This cookbook is awesome. I might have to buy it! Things I made (and loved):-Chinese Noodle Salad-Sichuan Toasted Sesame & Cabbage Salad-Baba Ganoush-Georgian Pilaf with Tart Cherries-Persian Pistachio Cake

    10. i want to love everything there is in this book, but i think you might actually have to travel the silk road to gather many of the crucial ingredients. as a result, i've yet to use it, but it's well-put together.

    11. Delicious and informative a dleighful treat for both the sense and the imagination. We are not that different across this great globe as this cook book shows us.

    12. This is a stunning book, excellent recipes, and beautiful to browse even if you never cook a thing from it! I usually look at it, then go out to a good Persian restaurant.

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