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Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies Hardcover – Deluxe Edition, March 3, 2011
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From Publishers Weekly
Copyright 1986 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
One of the most exciting cookbooks I've seen in a while…I highly recommend it to anyone with an interest in Iran's glorious food culture.
--Yotam Ottolenghi, The Guardian
Praise for the 25th Anniversary Edition
"A classic cookbook made even better...Gorgeous expanded edition."
--Russ Parsons, Los Angeles Times
"This summer's most coveted tome...the saffron-scented pages of which are guaranteed to create luscious new sense memories--and inspire future dinner invitations."
"Divine cookbook...stunningly beautiful..."
"Chefs across the country are at the forefront of Najmieh's fan base. They know what's good, and they are inspired by the ingredients and techniques she brings to the table."
--Bonnie S. Benwick, The Washington Post
"I love Persian Food....Exceptional cookbook, full, heavy, and good."
Praise for past editions of this book:
The definitive book on Iranian cooking.
--Los Angeles Times
A stunning cookbook!
A jewel of a book, rich in photography as well as recipes.
--The Washington Post
A beautiful introduction to Persian cuisine & culture.
Too delightful to miss. -- --The New York Times
More About the Author
Najmieh came to America in the 1960s to study at university and would cook Persian food with fresh local produce using recipes sent by her mother in letters. Her housemates loved the food she made and encouraged her to cook all the more. Little did she know that the American food revolution had just begun. Later, when Najmieh returned to Iran with her master's degree in education in hand, her mother welcomed her into the kitchen and started to work with her.
At the end of 1979, as the Iranian Revolution took a more fundamentalist turn, Najmieh and her husband fled to France, where their first son Zal was born.
It was in France that Najmieh decided to follow her passion for cooking. With the help of her friends and neighbors, she wrote her first cookbook, Ma Cuisine d'Iran.
In 1983 she and her husband emigrated to America, where she gave birth to their second son, Rostam, and wrote her first book in English, Food of Life.
Najmieh has spent the past 35 years cooking, traveling, and adapting authentic Persian recipes to tastes and techniques in the West. She has been hailed as "the guru of Persian cuisine" by The Washington Post. Her Food of Life was called "the definitive book on Iranian cooking" by the Los Angeles Times. Her Silk Road Cooking was selected as one of the 10 best vegetarian cookbooks of 2004 by The New York Times; and her book From Persia to Napa: Wine at the Persian Table won the Gourmand Cookbook Award for the best wine history book of 2007.
Najmieh is a member of Les Dames d'Escoffier and lives in Washington, DC, where she teaches Persian cooking, and consults with restaurants around the world.
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!
The color pictures of all dishes is included so you'll have an idea what is going to look like. we bought it for $45.00 but now you can have it for much cheaper price. there are many persian deserts also included in this book. this is the best persian cooking book i have ever seen or heard in my life.
Update Nov, 21, 2010:
We are still using this book and despite of publication of other cook books , This one remain the best of what we have. And to make the dishes more healthy, now we are using Olive Oil instead of Corn or canola. Of course the problem of Olive oil is, Olive oil can Not take so much tempreture. But we love using this book and Extra Virgin Olive oil. It has been over 13 years that we're using this cook book.
Update April 13, 2012:
Still after about 15 years of having this cook book, this is our most favorite cookBook out there. I just LOVE this cook book.:)
I also wish to recommend "Recipes and Remembrances from an Eastern Mediterranean Kitchen," by Sonia Uvezian. This is a cookbook unlike any other and indispensable reading for lovers of Middle Eastern cuisine.
This exquisite book celebrates Iranian culture and food, it contains many recipes, beautiful pictures and information on ceremonies, poems and lists of herbs and vegetables, listing both the farsi and English names, which is helpful when seeking ingredients. There is only one problem
- the times given to prepare the meals are generally wildly optimistic, ie where the author states 40 min preparation time, you will need A LOT MORE, but then cooking Iranian food the Iranian way (my partner makes 5 different dishes when we have one couple over.........) is time consuming and not for the hurried, ie tie your apron and prepare to relax in the kitchen.
Most Recent Customer Reviews
Amazing recipes.. Pictures could be better to match the quality of dishes.Published 9 days ago by Amazon Customer
The recipes are delicious and not complicated to make. Love it!Published 15 days ago by Michelle Fuerch
I am from Iran and this book has amounts of advieh, rose water, and saffron added to things that do not need them. This is her way of cooking, NOT Iranian or Persian traditional. Read morePublished 28 days ago by Amazon Customer
I bought this one because I used a few recipes from her first book and like them. However, so far any new recipe's I tried in this book has turned out terrible. Read morePublished 1 month ago by Roya Yazdani
This book is fantastic not only gives you the traditional recipe it also gives you the traditional ceremonies for different celebrationPublished 2 months ago by Marcia Sabeti