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"One of the ten best vegetarian cookbooks of the year" -- The New York Times
Batmanglij speaks with the confidence of someone who grew up with Silk Road cooking -- The Washington Post
Cooking [Batmanglij] says is all about sharing She lives and works by this creed -- Smithsonian Magazine
Presents diverse and wide-ranging recipes both familiar and exotic. Set against a background of culinary and cultural history. Strongly recommended. --Library Journal
Like a good novel -- once you start it's hard to put down. It is ideal for those who like to read cookbooks as much as cook from them....The recipes also pack a punch...I felt a genuine thrill as I cut into the golden dome of phyllo encasing a filling of vermicelli and rice flecked with apricots, almonds and raisins and seasoned with cinnamon, cardamom and rose water. ---- New York Times
Offers armchair travelers and adventurers alike a delectable voyage of discovery into ancient eating habits and history...The recipes' fragrant mixtures of tastes and textures are tempting even to read...The pages are filled with discoveries that resonate in contemporary cooking, and enhance our understanding of cultural differences and similarities that bind us together by way of the food we eat. ---- Associated Press
Najmieh Batmanglij s cookbook, 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 From Persia to Napa: Wine at the Persian Table won the Gourmand Cookbook Award for the world s best wine history book of 2007. She has spent the past 30 years traveling, teaching cooking, and adapting authentic Persian and Silk Road 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 consults with restaurants around the world and teaches master classes in Persian and Silk Road cooking. Her most recent book is Happy Nowruz: Cooking with Children to Celebrate the Persian New Year.
not what I had hoped but it still is a good book. I normally like the histories of places but for some reason this just didn't hold my attentionPublished 4 months ago by Amazon Customer
This book is a historical & cultural food cuisine reference, as well as my favorite cookbook. I love everything in it, & I love the historical & cultural information about the... Read morePublished 4 months ago by Jennie Martin
This book is simply wonderful. The recipes are straight forward and easy to make. They also taste amazing. Read morePublished 7 months ago by P. L. Rao
Great photos, great recipes, great even if you are not vegan or vegetarian.Published 8 months ago by Enrique R. Fernandez-Perez
Bought for my son who is a vegetarian now. Book not only gave some interesting recipes, it was a fascinating journey across the Silk Road from China to Italy and the progression... Read morePublished 13 months ago by Ellenmary Fives-Wunderley
In my family we all have given this book to each other as we hold dearly the culture and beauty of our heritage, and culture!Published 15 months ago by Shahla Ahy Hanska
Great variety in recipes and interesting dishes from several world cultures. Furthermore, all the recipes are vegetarian, making this cookbook great for larger dinners with guests... Read morePublished 16 months ago by Happy Shopper
Tons of great, unique, very tasty and easy to make recipes. There are many spices in these dishes, but if you have an ethnic market in your area it should be no problem.Published 18 months ago