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. Imperial Mongolian Cooking 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 Appetizers, Soups and Salads to Main Courses (Poultry & Game, Lamb, Beef, Fish & 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 khanates (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, Armenia, Russia, Poland, the Ukraine, Hungary, Burma, Vietnam, Iran, Iraq, Afghanistan, Syria and Turkey. The author’s insightful Introduction, a glossary of spices and ingredients, and list of sample menus will assist the home chef in creating meals fit for an emperor
