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Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij

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Notes about this book

  • ellabee on November 17, 2014

    Recommended recipes from AmyH in chow.com forum: http://chowhound.chow.com/topics/968006#9125302.

Notes about Recipes in this book

  • Baalbek chickpea & sesame spread (Hummus)

    • radishseed on January 13, 2014

      I made several hummus recipes for a taste test, and this one was the clear winner. It has a nice creamy texture and well-balanced flavors.

  • Mesopotamian barley, lentil, & tahini soup

    • radishseed on January 24, 2014

      This is extra yummy with feta cheese on top and toasted pita on the side.

  • Bengali chickpea vegetable fritters

    • PinchOfSalt on July 03, 2013

      For some inexplicable reason, this recipe is not found by its name in the index. Look for it in the Salads section.

  • Beijing bok choy with mushrooms

    • Barb_N on March 25, 2015

      What I love about EYB- I input ingredients and discover long lost cookbooks. This is a straightforward recipe- if you know how to stirfry, you almost don't need the recipe but I like to refer to it for the sauce. Strangely, this recipe is in the Salads section of the book.

  • Rhubarb syrup

    • LKrishnan81 on March 17, 2014

      Strain rhubarb through mesh sieve and save pulp to use as spread/jam for toast, yogurt, ice cream, syllabubs, etc.

  • Isfahani green bean & tomato braise

    • campusbrownie on January 07, 2016

      I used a small amount of grape tomatoes, rather than the stated value, and just a little bit of cayenne rather than the chili paste, and cooked the beans al dente. Very popular.

  • Alexandria spicy dried fava bean spread

    • mijitsu on February 06, 2015

      The recipie asks for 2 cups of dried beans which I thought produced a) a huge amount of cooked beans (more than 4 servings for a spread served with other mezze) and b) the amount of dressing seemed to be not enough for them. I thought the result was quite bland. Would go with 2 cups of COOKED fava beans next time.

  • Azerbaijani pomegranate & spinach soup

    • Babsadon on August 29, 2017

      I substituted lambs quarters (Chenopodium album-it's a common weed) for the spinach and left out the chervil and parsley (didn't have any). Works well. Lambs quarters is less slimy than spinach. Nice exotic-tasting soup.

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Reviews about this book

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  • ISBN 10 0934211965
  • ISBN 13 9780934211963
  • Linked ISBNs
  • Published Aug 01 2004
  • Format Paperback
  • Page Count 328
  • Language English
  • Edition New edition
  • Countries United States
  • Publisher Mage Publishers
  • Imprint Mage Publishers

Publishers Text

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.

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