New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
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Item 7
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New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
by Najmieh Batmanglij
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8 of 11 people found the following review helpful:
Truly 5 Stars, October 12, 2005
Reviewer:azandieh "azandieh" (SoCal) - I had asked for this for our online Amazon registry because I had heard a lot of good things about the author. As a Persian-American I have been around Persian food a lot and make a lot of it myself, but I was curious to have a book that colaborated every recipe. I also wanted to re-learn a lot of the recipes which were self taught and create them in the way the author had instructed to do it the "right way" so to speak. I was ... and still am ... very impressed with the book. I haven't been able to make it yet but the ones I have were delicious. The full pictures add to the feel of Iran and I was surprised to find recipes in there that neither my husband nor I had heard of or had. When I have time, I want to conquer those first. Thanks Najmieh for your research and efforts!
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.
Inside This Book
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First Sentence:
Traditionally, Iranian meals are served on the sofreh, a cotton cover embroidered with prayers and poems, which is spread over a Persian carpet or a table. Read the first page
Statistically Improbable Phrases (SIPs):
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teaspoon advieh, teaspoon ground saffron dissolved, drained rice into the pot, laminated pot, teaspoons advieh, angelica powder, gojeh sabz, siah daneh, gusht kubideh, teaspoon saffron dissolved, paper towel over the pot, pomegranate khoresh, remaining saffron water, steamed plain rice, tablespoons ground pistachios, cup liquid whey, barberry mixture, saffron steamed rice, pomegranate paste, slivered pistachios, tah dig, slivered orange peel, rice pyramid, sumac powder, deep ovenproof casserole
Capitalized Phrases (CAPs):
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Nosh-e Jan, Mulla Nasruddin, Sohrab Sepehri, Baked Saffron Yogurt Rice, Nush-c Jan, Omar Khayyam, Grilled Fish, Lamb Shank Soup, Middle East, Niish-e Jan, Removing Bitterness, United States, Caspian Sea, Chelow Kabab, Iraj Mirza, King Jamshid, Nosh-c Jan, Saffron Steamed Plain Rice
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Front Cover | Table of Contents | Excerpt | Index | Back Cover | Surprise Me!
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