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.
"One of the ten best vegetarian cookbooks of the year"
-- The New York Times
Batmanglij speaks with the confidence of someone who grew up with Silk Road cooking -- The Washington Post
Cooking [Batmanglij] says is all about sharing
She lives and works by this creed -- Smithsonian Magazine
Presents diverse and wide-ranging recipes both familiar and exotic. Set against a background of culinary and cultural history. Strongly recommended. --Library JournalLike 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 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 rose water. ---- New York Times Offers armchair travelers and adventurers alike a delectable voyage of discovery into ancient eating habits and history
...The recipes' fragrant mixtures of tastes and textures are tempting even to read...The pages are filled with discoveries that resonate in contemporary cooking, and enhance our understanding of cultural differences and similarities that bind us together by way of the food we eat. ---- Associated Press