Imperial Mongolian Cooking: Recipes from the Kingdoms of Genghis Khan

Rating:
Summary: Brave New Cookery World
Review: 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.

Rating:
Summary: Sizzling Cookbook -- Meals Fit for a Khan
Review: Just when I was beginning to lose hope of ever finding a genuinely interesting cookbook there's finally a fresh and original collection of recipes for us jaded cooks to enjoy. Imperial Mongolian Cooking is a collection of truly delicious recipes from the various countries that constituted the empire of Genghis Khan, including Asian and European dishes. The dishes are wonderfully exotic and tasty but they are also remarkably quick, easy, and economical to prepare. And fun, too. I really enjoyed the author's engaging introduction, which had as much flair and spirit as the recipes themselves. The chapters that followed really brought home the bacon with some truly imaginative recipes that were clearly written and resulted in some delightful meals. No, I haven't yet cooked everything in the book but I can always try. It's worth the effort because this cookbook really delivers. I especially enjoyed shashlyk, a Georgian-come-Russian shish kabob of marinated lamb that's smothered in delicious plum sauce. My wife loved the Persian spinach salad and the little ones wolfed down the Central Asian samsa walnut fritters like there was no tomorrow. If you are looking for a cookbook with a difference, you can't go wrong with Imperial Mongolian Cooking. This is one of the best cookbooks I've ever bought. Bravo!

Rating:
Summary: Delicious, authentic and simple
Review: 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!