Imperial Mongolian Cooking [Hardcover]

"... Cramer took care to select accessible ingredients and cooking techniques familiar in modern Western kitchens." -- The Post-Crescent (Appleton-Neenah-Menasha, Wisconsin), June 6, 2001

"... This book is a collection of recipes that open a window onto a diverse and unknown culinary tradition that is worth exploring.” -- Flavor & Fortune, Summer 2001 issue

"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

In the late 12th and early 13th centuries, Genghis Khan ruled one of history's largest land empires, dominating two dozen countries and stretching from the Black Sea in Russia to the South China Sea. This book is the first book to explore the ancient culinary traditions of this empire, opening a window onto a fascinating culture and a diverse culinary tradition virtually unknown in the West. These 120 easy-to-follow recipes encompass a range of dishes - from Appetisers, Soups and Salads to Main Courses (Poultry and Game, Lamb, Beef, Fish and Seafood), Beverages and Desserts. Among them are: Bean and Meatball Soup; Spicy Steamed Chicken Dumplings; Turkish Swordfish Kabobs; and, Uzbek Walnut Fritters. The recipes are taken from the four khantes (kingdoms) of the empire which include the following modern countries: Mongolia, Chinese-controlled Inner Mongolia, China, Bhutan, Tibet, Azerbaijan, Kyrgyzstan, Tajikistan, Turkmenistan, Uzbekistan, Kazakhstan, Georgia, Armenis, Russia, poland, the Ukraine, Hungary, Burma, Vietnam, Iran, Iraq, Afghanistan, Syria and Turkey.