New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies (Hardcover)

~ (Author) "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..." (more)
Key Phrases: pomegranate khoresh, teaspoon ground saffron dissolved, drained rice into the pot, Nush-e Jan, Nosh-e Jan, Sohrab Sepehri (more...)

Editorial Reviews

Product Description

This is a treasury of 240 classical and regional Iranian recipes. 120 colour photographs intertwined with descriptions of ancient and modern ceremonies, poetry, folk tales, travelogue excerpts, and anecdotes make "New Food of Life" not just a collection of recipes but also an introduction to Persian art and culture. Each recipe is presented in a format that is brilliantly logical and marvellously easy-to-follow. You will learn how to cook rice, the jewel of Persian cooking, simply yet deliciously. And by combining it with a little meat, fowl, or fish, vegetables, fruits, and herbs, you'll have a balanced diet - colourful, yet healthy, simple yet exotic.Iranian festivals, ceremonies, and celebrations, together with the menus and recipes associated with them are described in detail: from the ancient winter solstice celebration, Yalda, or the 'sun's birthday', which is the origin of such Western holidays as Christmas and Halloween, to the rituals and symbolism involved in a modern Iranian marriage. Like a magnificent Persian carpet, 1,000 years of Persian literature and art have been woven into the book. Food-related pieces from such classics as the "10th century Book of Kings", and "1,001 Nights" to the miniatures of Mir Mussavar and Aq Mirak, from the poetry of Omar Khayyam to the humour of Mulla Nasruddin are all included. Now with the ingredients for Iranian food available in most US cities, "New Food of Life" makes accessible one of the world's oldest - yet least known - culinary traditions where the first recipes were written 4,000 years ago in a cuneiform script on clay tablets.

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.

Product Details

• Hardcover: 440 pages
• Publisher: Mage Publishers; 3 edition (December 1, 1992)
• Language: English
• ISBN-10: 0934211345
• ISBN-13: 978-0934211345
• Product Dimensions: 9.6 x 8.8 x 1.3 inches
• Shipping Weight: 3.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.9 out of 5 stars  See all reviews (63 customer reviews)
• Amazon.com Sales Rank: #10,346 in Books (See Bestsellers in Books)

  Popular in these categories: (What's this?)

  #1 in	Books > Cooking, Food & Wine > Regional & International > Middle Eastern
  #50 in	Books > Cooking, Food & Wine > Reference

Customer Reviews

Most Helpful Customer Reviews

26 of 27 people found the following review helpful:

5.0 out of 5 stars Excellent reference on Persian cuisine, March 31, 2000

By A Customer

I was first introduced to Iranian cooking in college while living with an Iranian roommate and fell in love with Persian cuisine. Every dish I have prepared out of New Food of Life has become a favorite in my repertoire of recipes. Many recipes are time-consuming, but well worth the effort, similar to the philosophy of French cooking. I would highly recommend this book to anyone who loves good food and loves cooking. This book is also filled with beautiful photographs, artwork and interesting information about Iranian culture and traditions (esp the last section of the book, which details traditional ceremonies and holidays), which also makes this a nice reference for people interested in Iran's rich culture and history. This is one of my favorite cookbooks. Highly recommended.

20 of 21 people found the following review helpful:

5.0 out of 5 stars You will impress your Persian friends!, March 15, 2004

By A Customer

I am an American who loves many kinds of ethnic cuisine. When I married my husband (who is from Iran), we received this book as a wedding gift. The first dish I made was the fresh herb stew, which is my husband's favorite. He was so delighted with how it turned out, he said, "It tastes very much like what my Mom used to make!"

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!

15 of 15 people found the following review helpful:

4.0 out of 5 stars A perfect choice for those who eat with their eyes, April 9, 2000

By A Customer

The food of Iran is rich and varied and embraces some of the most sophisticated dishes to be found anywhere. This beautifully produced cookbook provides recipes for a wide range of mouthwatering creations for every occasion, from quick appetizers and snacks to slowly cooked, robust stews and exotic desserts. Readers may find some of the ingredients called for, such as angelica, barberries, unripe grape powder, sahlab, and quince blossoms, hard to find, but most staples are readily available at Middle Eastern groceries and well stocked supermarkets. There is much pleasure to be derived from merely looking at the stunning illustrations, which is reason enough to want to own this 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.