Imperial Mongolian Cooking: Recipes from the Kingdoms of Genghis Khan

by Marc Cramer

In the late 12th and early 13th centuries, Genghis Khan ruled one of history's largest land empires, dominating two dozen countries and stretching from the Black Sea in Russia to the South China Sea. This book is the first book to explore the ancient culinary traditions of this empire, opening a window onto a fascinating culture and a diverse culinary tradition virtually unknown in the West. These 120 easy-to-follow recipes encompass a range of dishes - from Appetisers, Soups and Salads to Main Courses (Poultry and Game, Lamb, Beef, Fish and Seafood), Beverages and Desserts. Among them Bean and Meatball Soup; Spicy Steamed Chicken Dumplings; Turkish Swordfish Kabobs; and, Uzbek Walnut Fritters. The recipes are taken from the four khantes (kingdoms) of the empire which include the following modern Mongolia, Chinese-controlled Inner Mongolia, China, Bhutan, Tibet, Azerbaijan, Kyrgyzstan, Tajikistan, Turkmenistan, Uzbekistan, Kazakhstan, Georgia, Armenis, Russia, poland, the Ukraine, Hungary, Burma, Vietnam, Iran, Iraq, Afghanistan, Syria and Turkey.

Genres: Cookbooks

Hardcover

First published September 10, 2000

Reviews

[Kris · Rating 5 out of 5]

This book is worth owning for the Spicy Himalayan Meat Pastry recipe on pg 122 alone (which works brilliantly with venison instead of beef).