Silk Road Cooking: A Vegetarian Journey, by Najmieh Batmanglij
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Silk Road Cooking: A Vegetarian Journey, by Najmieh Batmanglij
Ebook PDF Silk Road Cooking: A Vegetarian Journey, by Najmieh Batmanglij
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 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.
Silk Road Cooking: A Vegetarian Journey, by Najmieh Batmanglij- Amazon Sales Rank: #731303 in eBooks
- Published on: 2015-10-13
- Released on: 2015-10-13
- Format: Kindle eBook
From Library Journal Iranian-born Batmanglij, author of several other books on Persian food, has spent a good part of the last 25 years traveling the ancient "Silk Road," the spice and trade route from China through the Middle East to Italy. Because of economic realities, the fare native to those countries has been vegetable-based, so Batmanglij concentrates on that here, though her book will certainly appeal to nonvegetarians as well. She presents diverse and wide-ranging recipes, both familiar and exotic, from Alexandrian Spicy Fava Bean Spread to Afghan Garlic Chive Ravioli, among many others, set against a background of culinary and cultural history. More than 250 color photographs, including some great portraits of people whom Batmanglij met in her travels, furnish additional context. Strongly recommended. Copyright 2002 Reed Business Information, Inc.
Review "One of the ten best vegetarian cookbooks of the year" -- The New York Times Batmanglij speaks with the confidence of someone who grew up with Silk Road cooking -- The Washington PostCooking [Batmanglij] says is all about sharing…She lives and works by this creed -- Smithsonian MagazinePresents diverse and wide-ranging recipes both familiar and exotic. Set against a background of culinary and cultural history. Strongly recommended. --Library JournalLike a good novel -- once you start it's hard to put down. It is ideal for those who like to read cookbooks as much as cook from them....The recipes also pack a punch...I felt a genuine thrill as I cut into the golden dome of phyllo encasing a filling of vermicelli and rice flecked with apricots, almonds and raisins and seasoned with cinnamon, cardamom and rose water. ---- New York Times Offers armchair travelers and adventurers alike a delectable voyage of discovery into ancient eating habits and history...The recipes' fragrant mixtures of tastes and textures are tempting even to read...The pages are filled with discoveries that resonate in contemporary cooking, and enhance our understanding of cultural differences and similarities that bind us together by way of the food we eat. ---- Associated Press
From the Publisher This is the second editon of the book with the stories translated directly from the original poem.
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Most helpful customer reviews
58 of 59 people found the following review helpful. Not only a great cookbook but a journey through cultures! By A Customer I was fascinated by all the earlier books by Mrs. Batmanglij but her latest book has a special place in my heart. I cannot do enough to highlight this book's difference from the majority of other cookbooks that are out there.This is not only a flawless book with a vegetarian approach, but its approach is one of great originality: The beautiful recipes are accompanied by even more beautiful pictures and stories of the land and its people. It leaves us with so many great choices to try, designed to fit any situation: Georgian Stuffed Tomatoes for a warm a fall evening, and Sweet and Sour soup for a cold winter night.Unlike many other cookbooks, this book takes us to the world it is borrowing its recipes from: the Silk Road, a world where different culinary cultures are and have been connected to each other, crossing the mountains and deserts of Central Asia to connect East Asia and the Mediterranean. In a way not known to many of us, the Silk Road was an important cultural crossroads and this book celebrates that.Get this book, and you will not only have gotten a great cookbook with recipes of wonderful tasting recipes covering a great part of the world, but you will also be exposed to a beautiful culture - more so a mix of many cultures- that you will be able to see through the beautifully placed stories and pictures.
26 of 27 people found the following review helpful. More than a cook book - a Silk Road Spell By Marlyne Sahakian This book is simply magical and quite unique. It carries you on a timeless culinary journey from Genoa to Shanghai, weaving in the mystical writings of Rumi, beautiful pictures of local people, anecdotes that make the rich heritage of the Silk Road come to life, and recipes with pictures that -- well, you just might start smelling the pages.This is my third cook book by Mrs Batmanglij and I'm so happy to finally have a vegetarian approach to some Middle Eastern and oriental recipes. Not only will you learn about wonderful and creative dishes, you are guaranteed a flawless recipe, uncomplicated and easy to follow.Get ready to take a long and wonderful journey with every bite. You'll be under the spell the second you open the book...
25 of 26 people found the following review helpful. Good enough to eat By M. Strawn The author obviously spent a great deal of time researching the book, as it is full of not only fascinating recipes, but descriptions of their history, legends of the Silk Road, and a great array of photos of the dishes and of various culinary practices of the highlighted cultures. Great fun to skim through even when you're not prepared to cook anything.Everything I've made from the book has been delicious. That being said, there are numerous recipes with ingredients that are either difficult to find outside of the region the dish is from (such as unripe grapes), or ones that will take up space in your pantry forever because you only use them for one or two recipes (pomegranate paste, ground angelica petals, and so on). A free hand with substitutions is vital and fortunately the author has provided details about this in the glossary in the back.This book is a great accompaniment to the first CD in The Silk Road: A Musical Caravan
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