- Hardcover: 275 pages
- Publisher: HIPPOCRENE BOOKS; illustrated edition edition (Sep 1 2000)
- Language: English
- ISBN-10: 0781808278
- ISBN-13: 978-0781808279
- Product Dimensions: 21.1 x 14.7 x 2.3 cm
- Shipping Weight: 476 g
- Average Customer Review: 4.8 out of 5 stars See all reviews (4 customer reviews)
- Amazon Bestsellers Rank: #565,619 in Books (See Top 100 in Books)
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Product Details |
Product Description
The Post-Crescent (Appleton-Neenah-Menasha, Wisconsin), June 6, 2001
"... Cramer took care to select accessible ingredients and cooking techniques familiar in modern Western kitchens."
Flavor & Fortune, Summer 2001 issue
"... This book is a collection of recipes that open a window onto a diverse and unknown culinary tradition that is worth exploring.”
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Most helpful customer reviews
3 of 3 people found the following review helpful:
5.0 out of 5 stars
Delicious, authentic and simple,
By Roseanne Freese (Arlington, VA United States) - See all my reviews
This review is from: Imperial Mongolian Cooking (Hardcover)
Marc Cramer's book, Imperial Mongolian Cooking, rings true. Too often ethnic cookbooks err by either presenting recipes with ingredients and utensils so exotic that unless you happen to be travelling through the Khyber Pass, they are impossible to achieve. Or, cookbooks are so generic and bland that you'd wish you had eaten out rather than bought the book. Marc Cramer's Imperial Mongolian Cooking happily attains the golden mean where new techniques are introduced clearly, but with a combination of herbs, oils and spices that refreshes the palate, delights the nose and satisfies the appetite. I cooked a five course meal for my fiance -- who happens to be Mongolian -- using this book. I picked out recipes that reminded me of what I had eaten during my own travels to Central Asia, Inner Mongolia and the homes of my Ukrainian and Russian friends. Each dish -- from the lamb shashlyk in Georgian Plumb Sauce to the Uzbeki walnut cookies -- rang true. "Saihon oo!" he proclaimed, which is Mongolian for "Excellent!"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!
1 of 1 people found the following review helpful:
4.0 out of 5 stars
Fantastic meals; interesting stories,
This review is from: Imperial Mongolian Cooking (Hardcover)
I've only begun to explore exotic cuisines, so simplicity is important. This book contains many simple and delicious recipes. It lists recipes for all courses from appetizers to desserts, including some very interesting homemade beverages, both alcoholic and non. The book starts with a brief family history of the author, followed by the rise and fall of Ghenghis Kahn's Empire. Each recipe begins with a story, either how the recipe came to exist, or the author's grandfather's use of it. This makes for an entertaining read even when you're not cooking. When it comes to cookbooks, I am quite visually motivated however, and this cookbook has no pictures. I am getting used to this fact though, as I haven't yet found a recipe here that I don't like.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Brave New Cookery World,
By
This review is from: Imperial Mongolian Cooking (Hardcover)
I was looking for something fresh and original when a friend told me about Imperial Mongolian Cooking. My curiosity got the better of me and I found I loved the book and the recipes. This is a very unusual cooking in concept, because it explores the cookery of Genghis Khan's empire, which included two dozen countries, but the recipes are carefully selected, easy to follow and just terrific. Loved it. Would I recommend it? Absolutely.
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