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Index
Cover
Title Page
Copyright
Dedication
Contents
Map
Prologue
China
Chapter 1
Chapter 2
Chapter 3
Chapter 4
CHEF ZHANG’S HAND-ROLLED NOODLES/ANDREA’S PASTA
ARRABBIATA SAUCE
CHEF ZHANG’S PORK BELLY SAUCE
CHAIRMAN WANG’S DUMPLINGS WITH LAMB-AND-PUMPKIN FILLING
LA MIAN (CHINESE HAND-PULLED NOODLES)
HAND-PULLED NOODLES IN BEEF SOUP
MIAN PIAN (NOODLE SQUARES WITH SPICY TOMATO SAUCE)
SPICY TOMATO SAUCE
CHUCHURA (UIGHUR WONTONS)
Central Asia
Chapter 5
Chapter 6
GYULCHETAI (KYRGYZ NOODLE SQUARES WITH VEGETABLES)
SAMSA (UZBEK BAKED DUMPLINGS)
MANTI (UZBEK STEAMED DUMPLINGS)
ANTICA BED-AND-BREAKFAST PLOV
Iran
Chapter 7
Chapter 8
CHELOW (PERSIAN RICE)
GORMEH SABZI (LAMB AND KIDNEY BEAN KHORESHT WITH FRESH HERBS)
FESENJUN (CHICKEN IN WALNUT-AND-POMEGRANATE SAUCE)
TAH-CHEEN (BAKED SAFFRON RICE WITH CHICKEN AND BARBERRIES)
BAGHOLI POLOW (DILL AND FAVA BEAN PILAF)
SAFFRON FRIED CHICKEN
Turkey
Chapter 9
Chapter 10
Chapter 11
SU BOREK (TURKISH LASAGNA)
KARNIYARIK (SPLIT-BELLY EGGPLANT)
ROSE BOREK (PHYLLO DOUGH STUFFED WITH LEEKS, CHEESE, AND HONEY)
KADINBUDU KOFTE (LADY’S THIGH KOFTE)
DOLMA (STUFFED GRAPE LEAVES)
MANTI (TURKISH DUMPLINGS)
Italy
Chapter 12
Chapter 13
Chapter 14
ORECCHIETTE
ORECCHIETTE CON LE CIME DI RAPA (ORECCHIETTE WITH TURNIP TOPS)
RAGÙ (BOLOGNESE PASTA SAUCE)
LASAGNA BOLOGNESE
CHEESE TORTELLINI WITH SAGE-BUTTER SAUCE
Acknowledgments
Index of Recipes
Bibliography
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