Silk Road Cooking: A Vegetarian Journey

Silk Road Cooking: A Vegetarian Journey - Hardcover

$108.00
$108.00
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Silk Road Cooking: A Vegetarian Journey
  • Silk Road Cooking: A Vegetarian Journey
Silk Road Cooking: A Vegetarian Journey - Hardcover

Silk Road Cooking: A Vegetarian Journey - Hardcover

by Najmieh Batmanglij
$108.00
$108.00

Book Overview

by Najmieh Batmanglij (Author)

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.


Number of Pages: 338
Dimensions: 1 x 11 x 8.5 IN
Publication Date: January 16, 2024
ISBN9781949445787
Author Najmieh Batmanglij
PublisherMage Publishers
GenreFood & cooking
FormatHardcover
PublishedJanuary 2024
LanguageENG- English
Pages338
Weight1.0 lb
Target AudienceAdults
Print SizeStandard Print

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More by Najmieh Batmanglij

Cooking in Iran: Regional Recipes and Kitchen Secrets
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Cooking in Iran: Regional Recipes and Kitchen Secrets - Hardcover

Cooking in Iran: Regional Recipes and Kitchen Secrets - Hardcover

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About Najmieh Batmanglij

Najmieh has spent the past 40 years cooking, traveling, and adapting authentic Persian recipes to tastes and techniques in the West. She has been hailed as "the guru of Persian cuisine" by The Washington Post. Her Food of Life was called "the definitive book on Iranian cooking" by the Los Angeles Times. Her Silk Road Cooking was selected as one of the 10 best vegetarian cookbooks of 2004 by The New York Times; and her book From Persia to Napa: Wine at the Persian Table won the Gourmand Cookbook Award for the best wine history book of 2007. Najmieh's Cooking in Iran: Regional Recipes and Kitchen Secrets, was selected as one of the best cookbooks of Fall 2018 by The New York Times. Her most recent book is Persian Cooking for Dummies. In a November 2021 review of Mayukh Sen's Taste Makers, the New York Times declared that Najmieh is one of "seven immigrant women who changed the way Americans eat." Najmieh is a member of Les Dames d'Escoffier and lives in the Washington, DC area, where she is the co-founder and executive chef of the Persian restaurant Joon, which opened in June 2023 in Vienna, Virginia.

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