Product Description

A Taste of Persia is a collection of authentic recipes from one of the world s oldest cuisines, chosen and adapted for today's lifestyle and kitchen. Here are light appetizers and kababs, hearty stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive Persian use of herbs, spices and fruits. Each recipe offers clear, easy-to-follow, step-by-step instructions. Most take less than an hour to prepare; many require only a few moments; many others can be made in advance. Besides its 100 recipes and 60 photographs, the book includes a useful dictionary of Persian cooking techniques and ingredients, and a brief history of Persian cookery. Together these make a complete introduction to this wonderful cuisine.

Product Details

• Amazon Sales Rank: #208081 in Books
• Published on: 2006-12-20
• Released on: 2006-12-20
• Original language: English
• Number of items: 1
• Binding: Paperback
• 176 pages

From Publishers Weekly
Rose petals, angelica powder, barberries and dried Persian limes are among the unusual elements that will awaken Western palates in the fare served up by chef and teacher Batmanglij (New Food of Life). Before presenting an array of recipes aimed at the adventurous cook, she notes that the cuisine of Persia (known as Iran, since 1935) is akin to Chinese in that it is thousands of years old. Some dishes, such as Shish Kabab and other skewered meals, are familiar, but many will be decidedly exotic to the uninitiated: Pistachio Soup is based on the nut with a name derived from a Persian word; Sweet and Sour Stuffed Chicken boasts a filling of onion, garlic, prunes, apples, dried apricots and cinnamon; a spice rarely used in this country flavors Grilled Fish with Sumac. Thirteen braised dishes known as khoreshes include Rhubarb Khoresh, which can be made with either chicken or red meat. Most Persian rice dishes are cooked so that a savory golden crust, known as tah dig, forms on the bottom. Desserts include Rose Water Rice Pudding and a labor-intensive Baklava. Cooks accustomed to simple recipes will find other complicated offerings, such as Jeweled Rice, but most are not overly intimidating. Color photos and a dictionary of terms and ingredients are helpful, as is a resource guide to groceries and restaurants.
Copyright 1999 Reed Business Information, Inc.

Review
"A Taste of Persia is suffused with food-laden nostalgia...stresses the pre-Islamic continuity of Iranian cuisine...[and] succeeds in producing naturalistic and mouth-watering pictures." --Robert Irwin, The Times Literary Supplement

"Najmieh Batmanglij is the guru of Persian cuisine." --The Washington Post

About the Author
Najmieh Batmanglij is a chef, culinary historian and teacher, whose previous cookbooks--New Food of Life, and Persian Cooking for a Healthy Kitchen--established her as the leading authority on Iranian cuisine. Her Silk Road Cooking: A Vegetarian Journey was selected as one of The New York Times s vegetarian cookbooks of 2004. Her most recent book is From Persia to Napa: Wine at the Persian Table.

Customer Reviews

Love it!!
I'm Persian and my mother is an incredible cook with vast repertoire. So, I didn't start cooking until I went off to med school. I needed a beginners cookbook & this is one that leads to consistently delicious and authentic meals. The basics done well, with plenty of helpful tips. The glossary in back is also helpful. Would HIGHLY recommend to those learning to cook Persian/Iranian food. If you're looking for more avant garde Perisan foods, I'd try her other book From Persia to Napa: Wine at the Persian Table.

More than a cookbook
This book offers a great deal of cultural background in addition to its fantastic recipes. Highly recommended (especially the Pistachio Soup recipe on page 45).

yum !!!
I love this book because I lived (30 years ago) in Iran and enjoyed the food very much. This is the first Iranian cookbook I found, with excellent recipes, very easy for me to duplicate...and enjoy!