Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies Hardcover – Mar 3 2011
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From Publishers Weekly
Batmanglij, an Iranian emigre who is a culinary historian, effectively weaves Iranian cookery with ancient Persian legends and poetry (unfortunately, many appear sans attributions or dates), and descriptions of traditional ceremonies and holidays. The author serves up a variety of delicacies, such as an eggplant with pomegranate appetizer; stuffed fruits or vegetables, or dolmeh, like grape leaves or apples stuffed with peas and meat; lamb's head and feet soup; omeletskookoofilled with meat, vegetables or herbs; lamb brochettes; stuffed fish with tamarind; sauteed brains; rice with sour cherries; rhubarb stew; mango pickles; carrot preserves; baklava; and hot and cold drinks. The uncomplicated recipes feature preparation and cooking times; lists of Iranian specialty stores in the U.S., and necessary kitchen equipment and ingredients for a Persian pantry, and a Persian-English glossary are included. Illustrations.
Copyright 1986 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
About the Author
Najmieh Batmanglij was raised in a very traditional family in Iran. She has spent the last 20 years cooking, researching and collecting authentic Persian recipes. Her books include: Ma Cuisine d'Iran (Paris, 1984), Food of Life (Mage, 1986), and Persian Cooking For A Healthy Kitchen (Mage, 1994). She is currently working on a vegetarian cookbook. --This text refers to an alternate Hardcover edition.
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Top Customer Reviews
The directions for each recipe are clearly written. There are beautiful pictures, interesting tidbits and cultural info scattered throughout. It is THE book I turn to when we have Persian gatherings at our house, not only for the recipes but also for learning about the culture.
I have made many of the recipes in this book and they have all turned out wonderful. I recently made Halva (saffron brownie) which is served in memorial of the passing of a loved one. Our guests could not believe the American wife could make great tasting Halva! Many of the Persian wives either don't know how to make it well or say it's too difficult to bother with. Thanks to the author for helping me to impress our guests!
As a passing note, I would say that when preparing the chelo in a rice cooker you can easily omit the oil. Virtually all of the butter must remain, however. (You can safely reduce the amount by 2-3 tablespoons.) Where water is called for, in the various stews, I use stocks.
The little-known (in Iran) khoresht-e zereshk is one of the best dishes in the book. And VERY Persian. It's a stew version of the far more famous zereshk polo, and slightly similar to fessenjoon, as well. Even strangers who have fixed it for guests have told me that it received rave reviews. The invariable joke is "how does an American know about this dish and WE don't?"
This book has made me an expert at Iranian cuisine. (Now all I need is a recipe for baaghaali ghataagh!)
Most recent customer reviews
Super thick book, with lots of great recipes, photos and cultural information. All the good reviews about this book, tell it like it is! Would highly recommend this book!Published 3 months ago by Desi
Very good descriptions, step by step (also recommend for beginners) very good taste.Published 5 months ago by A. L. Grstm
This was my 6th one , I do have an old version and this one. Never get tired looking at the pictures and the recepies works great.Published 8 months ago by Maryam A.
beyond a cooking book. a good intro to Persian culture including their food. "Noosh-e-jaan"Published 9 months ago by Parham Zabeti
Book looks great and content is great, but the book was shipped with the cover & biding damaged.Published 10 months ago by Dragan Nevjestic
On time and great book! Definitely buy if your into learning how to cook Persian food. Nice layout of all the different meals.Published 11 months ago by PeterPerfect
Such a beautiful book! Beautiful pictures and lots of information on Persian culture, which is nice. This book is 640 pages! So you get a lot of recipes. Read morePublished 16 months ago by Maud Harold
Absolutely love it. Detail descriptions. Easy to follow with pictures. Have tried out a few main dishes, deserts, and bread so far. Taste absolutely good. Read morePublished 19 months ago by Wei Yang