Imperial Mongolian Cooking: Recipes from the Kingdoms of Genghis Khan

When I ordered this book, I understood that the cooking had something to do with the Mongol empire. I thought maybe these were recipes that were developed and written down by Chinese cooks during the period when the Mongolians sat on the jade throne. But no! This book is only a collection of recipes from countries that used to be in the Mongol empire. In other words, since the Mongols controlled most of the Eurasian land mass, this book is simply a collection of random recipes from across Asia. It could be called "Asian Cooking" rather than "Imperial Mongolian Cooking." There is no other theme I could discern like "Genghis' favorite soups." Moreover, the book is small and bound in a way that does not make it easily used in a kitchen. Very disappointed with this purchase.

I thought I would be getting a bunch of recipes from historical Mongol cooking, but instead it's a bunch of recipes from modern-day, once-Mongol areas, like Korea.

I haven't tried the recipes yet, but they look pretty good

Fun, but not really Mongolian

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!

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!

Judging by the recipe index, many of recipes have little to do with Mongolia. We were amused by the list of featured dishes, seeing borsh as a Mongolian food, and Uzbek walnut patties as samsa. Being first generation from Russia, I can see how the book is related to the authors family restaurant business. There is a "little" question about Himalayan POTATO curry (well, potatoes came from Americas a few hundred years after Genghis Khan's death). Hard to trust this book.

I ordered this book because of its title, intrigued by the promise of something different and exotic. Having received it, I tore off the wrappings in anticipation. I was immediately filled with delight, because every recipe suggested the pleasure to be had from the cooking and eating of it. The layout and the directions please me. Not flashy, but clear. The historical background is interesting, too, adding context to link different cultures and cuisines influenced by the Mongols. It is not just a cook book! I think this is one book where I will make every recipe therein, as even the familiar recipes - for instance, the dolma with the inclusion of honey and fruit - have a different emphasis. I thought I would buy whatever copies I could get my hands on to give as presents, but was deterred by the price of this out of print book, so perhaps there will be a second edition? Now, off to the kitchen!