Food of life: A book of ancient Persian and modern Iranian cooking and ceremonies [Hardcover]

Najmieh Batmanglij (Author)

Editorial Reviews

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.

Product Details

• Hardcover: 247 pages
• Publisher: Mage Publishers (1986)
• Language: English
• ISBN-10: 0934211000
• ISBN-13: 978-0934211000
• Product Dimensions: 9.6 x 8.6 x 0.8 inches
• Shipping Weight: 2.2 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #2,008,132 in Books (See Top 100 in Books)

More 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 book FROM PERSIA TO NAPA: WINE AT THE PERSIAN TABLE was 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

Most Helpful Customer Reviews

5.0 out of 5 stars It's the only cookbook you'll ever need., December 20, 1998

By A Customer

This review is from: Food of Life: A Book of Ancient Persian and Modern Iranian Cooking and Ceremonies (Hardcover)

I just married into an Iranian family and was given the opportunity to cook for a family of 15. The recipes in this book were classic. I received many raves. Easy to follow, easy to make recipes make this book a must buy for anyone wishing to try Persian food....Keep the recipes coming!