Imperial Mongolian Cooking: Recipes from the Kingdoms of Ghengis Khan Hardcover – 1 Dec 2000
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"Cramer has collected recipes for salads, appetizers, and main courses from 25 modern countries, including Mongolia, Chinese-controlled Inner Mongolia, Bhutan, Tibet, Tajikistan, Turkmenistan, Iran, Iraq, and Armenia. Each spicy mouthful is certain to delight (or startle) the taste buds, and stimulate images of the fiery personality who changed the course of history...prepare to step back in time!" -- Lise Hull, Renaissance Magazine
This collection includes 120 easy-to-follow recipes, a glossary of spices and ingredients and a list of samples menues. It includes such dishes as "Bean and Meatball Soup", "Spicy Steamed Chicken Dumplins", "Turkish Swordfish Kabobs" and "Uzbek Walnut Fritters".
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The book's only weakness is that I would have appreciated some drawings on how to fold cookies and shape pastries. Perhaps that is something that can be easily rectified when the book goes into its second edition.
One last note, for those who have thought for food and would like food for thought, I would again heartily recommend this book. Mr. Cramer does a wonderful job of mixing in stories of his family's Mongolian Russian roots and highlights of Mongolian history and culture into his excellent tome. Enjoy!
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