Marc Cramer
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By: Hippocrene Books
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Subjects -> Cooking, Food & Wine -> Baking -> General
Subjects -> Cooking, Food & Wine -> Baking -> General AAS
Subjects -> Cooking, Food & Wine -> Gastronomy -> History
Customer Reviews:
Total reviews: 7
Average rating: 3.5 of 5
Delicious, authentic and simple 5 out of 5 stars.
17 of 17 people found this review helpful.
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!
Editorial Review:
In the late twelfth and early thirteen centuries, Genghis Khan rules one of the history's largest land empires, dominating two dozen countries and stretching from the Black Sea in Russia to the South China Sea. The 120 easy-to-follow recipes 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, Ukraine, Hungary, Burma, Vietnam, Iran, Iraq, Afghanistan, Syria, and Turkey. The author's insightful introduction, glossary of spices and ingredients, and list of sample menus will assist the home chef in creating meals fit for an emperor.
