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says
Najmieh Batanglij is credited with introducing Americans to Persian cooking. This is the 25th anniversary edition of the book, first published in 1986, which won hearts and stomachs. The subject matter goes beyond recipes, detailing important Persian ceremonies and festivals. The aim was, “to share my view of the best of Persian culture,” she writes. It’s also very practical, with lists of cooking ingredients and techniques, and concise, easy-to-cook recipes.
from the publisher
Food of Life propels Persian cooking into the 21st Century, even as it honors venerable traditions and centuries of artistic expression. It is the result of 30 years of collecting, testing and adapting authentic and traditional Persian recipes for the American kitchen. Most of its ingredients are readily available throughout the U.S. enabling anyone from a master chef to a novice to reproduce the refined tastes, textures, and beauty of Persian cuisine. Food-related pieces from such classics as the 10th century Book of Kings, and 1,001 Nights to the miniatures of Mir Mosavvar and Aq Mirak, from the poetry of Omar Khayyam and Sohrab Sepehri to the humor of Mulla Nasruddin are all included. Each recipe is presented with steps that are logical and easy to follow. Readers learn how to simply yet deliciously cook rice, the jewel of Persian cooking, which, when combined with a little meat, fowl, or fish, vegetables, fruits, and herbs, provides the perfect balanced diet.
Food writer and author
Subtle but sumptuous food with fascinating cultural perspective. Lovingly written and published at a time when few people knew much about Persian food.
Food writer, Chef and owner of Hahnemannns Køkken
A world of food that just taste amazing and learned that North Europe are not the only ones who love dill
Journalist and historian
Food writer and scholar
Author, cooking teacher & gourmet tour guide
Chef and author
Deputy Food Editor, Washington Post
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