Product Details

• Amazon Sales Rank: #11550 in Books
• Published on: 1992-12-01
• Number of items: 1
• Binding: Hardcover
• 440 pages

About the Author
Introducing people to the pleasures of Persian cuisine has been a lifelong mission for Najmieh Batmanglij. Her New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies was called "The definitive book of Persian cooking" by the Los Angeles Times, and her Silk Road Cooking: A Vegetarian Journey was selected as one of the Vegetarian Cookbooks of 2004 by the New York Times. Her latest book, FROM PERSIA TO NAPA: WINE AT THE PERSIAN TABLE will be published in September 2006. She has spent the past 26 years traveling, teaching cooking, and adapting authentic Persian recipes to tastes and techniques in the West. She is a member of Les Dames d'Escoffier and has taught and lectured throughout the United States. She currently lives in Washington, DC, where she is teaching master classes in Persian cooking and is working on a new book for children to cook with the family.

Customer Reviews

Your own Persian restaurant at home
If you can get the ingredients--and these days there are Arab/Persian food stores in most cities--you will not go wrong with this book. It's totally authentic food, cooked the way they cook at home in Iran. Persian food, if you happen not to have tried it, is unusual--pomegranates, compotes of greens, meat and fruits in same dish, pistachios, saffron and rose water --but always delicious and kind to the stomach. Beautifully set out, clear instructions, mouth-watering photos. Highly recommended both as cookbook and as guide to a vital part of Persian culture (they take their cuisine very seriously, and rightly so!)

authentic
Original recipes in this book are not only colorful but very tasty. Iranians sure know how to cook a meal. It's nice to see someone take such pride and effort in compiling a book as varied, complete, and beautiful as this one.

New Food of Life ANcient Persian and Modern Iranian Cooking and Ceremonies
This book is written by the same author of "Persian Cooking for a Healthy Kitchen", and shares with this one the simple way in description of different recipes. This book has a more wide content of dishes, a chapter devoted to ceremonies and a lot of pictures, many with food and many devoted to Persian culture. It is not generally known that Persian Cooking was and is rather modern, previewing rules for a balanced diet, there are foods hot and cold and they cannot be mixed indifferently. It is a world to discover and this book gives a good help.