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.


Vegetarian Journal
An absolutely beautiful cookbook filled with vegetarian and numerous vegan-friendly recipes…. The book contains incredible color photos….


Gourmet Magazine
Sumptuously illustrated, wide-ranging. Many of the recipes are illuminating.


Associated Press
Offers armchair travelers and culinary adventurers alike a delectable voyage into ancient eating habits and history….


Gastronomica, Summer 2004
Exquisite to behold and very easy to handleÑprovides coherently written and exciting recipesÉConveys richness of the regionÉ.


New York Times December 8, 2004
Like a good novel. The recipes also pack a punch.


Book Description
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 authorÍs 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 farmersÍ 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.


From the Publisher
This is the second editon of the book with the stories translated directly from the original poem.


About the Author
NAJMIEH BATMANGLIJ was born and raised in Iran, and received her masters degre in education in the United States. 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.. Her other books include: Ma Cuisine d'Iran (Paris, 1984), Food of Life (Mage, 1986), Persian Cooking For A Healthy Kitchen (Mage, 1994) and A Taste of Persia (Mage, 1999)

FROM THE PUBLISHER

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.

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.

FROM THE CRITICS

Library Journal