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.
--This text refers to an out of print or unavailable edition of this title.
SILK ROAD COOKING: A VEGETARIAN JOURNEY (Mage Publishers, $35) is like 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 served Levantine pilaf in pastry at a party and 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 rosewater...." --The New York Times