Silk Road Cooking: a Vegetarian Journey

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Mage Publishers, 2002.
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APA Citation (style guide)

Najmieh Batmanglij., & Najmieh Batmanglij|AUTHOR. (2002). Silk Road Cooking: a Vegetarian Journey . Mage Publishers.

Chicago / Turabian - Author Date Citation (style guide)

Najmieh Batmanglij and Najmieh Batmanglij|AUTHOR. 2002. Silk Road Cooking: A Vegetarian Journey. Mage Publishers.

Chicago / Turabian - Humanities Citation (style guide)

Najmieh Batmanglij and Najmieh Batmanglij|AUTHOR. Silk Road Cooking: A Vegetarian Journey Mage Publishers, 2002.

MLA Citation (style guide)

Najmieh Batmanglij, and Najmieh Batmanglij|AUTHOR. Silk Road Cooking: A Vegetarian Journey Mage Publishers, 2002.

Note! Citation formats are based on standards as of August 2021. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.

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Grouped Work IDcb9b1a14-2ac4-32be-b827-530a00cea701
Full titlesilk road cooking a vegetarian journey
Authorbatmanglij najmieh
Grouping Categorybook
Last Update2021-09-16 20:56:14PM
Last Indexed2021-10-22 06:13:34AM

Book Cover Information

Image Sourcehoopla
First LoadedAug 8, 2021
Last UsedSep 12, 2021

Hoopla Extract Information

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    [artist] => Najmieh Batmanglij
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    [title] => Silk Road Cooking: a Vegetarian Journey
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    [synopsis] => 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 c, 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 far
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    [publisher] => Mage Publishers