It is ideal for those who like to read cookbooks as much as cook from them. The author, Najmieh Batmanglij, who was born and raised in Iran and lectures at cooking schools, begins by describing the ancient network of trading routes stretching from China to the Mediterranean. As Ms. Batmanglij explains, along with the trade in silk, ivory and other goods came cooking techniques and ingredients that enriched and transformed local cuisines. Beautifully illustrated with photographs of food, people and places from along the Silk Road, the recipes include notes about their origins and ingredients.

This book is delicious! There are excellent photos of both the dishes and the different areas and peoples of the Silk Road, The text is interesting, with information about history, cultures, cooking techniques, and food items. I appreciate that the recipes are not complicated or particularly labor-intensive. I have tried three so far, and all three were hits. I have a large collection of cookbooks, but if I had to start all over again, this one would be one of my first buys.