A Taste of Persia: An Introduction to Persian Cooking [ILLUSTRATED] (Paperback)

~ (Author) "This book is an invitation to the world's other ancient cuisine..." (more)
Key Phrases: teaspoon ground saffron threads, entire mound onto the platter, saffron steamed rice, Caspian Sea, New Year, Jean Chardin (more...)

Editorial Reviews

From Publishers Weekly

Rose petals, angelica powder, barberries and dried Persian limes are among the unusual elements that will awaken Western palates in the fare served up by chef and teacher Batmanglij (New Food of Life). Before presenting an array of recipes aimed at the adventurous cook, she notes that the cuisine of Persia (known as Iran, since 1935) is akin to Chinese in that it is thousands of years old. Some dishes, such as Shish Kabab and other skewered meals, are familiar, but many will be decidedly exotic to the uninitiated: Pistachio Soup is based on the nut with a name derived from a Persian word; Sweet and Sour Stuffed Chicken boasts a filling of onion, garlic, prunes, apples, dried apricots and cinnamon; a spice rarely used in this country flavors Grilled Fish with Sumac. Thirteen braised dishes known as khoreshes include Rhubarb Khoresh, which can be made with either chicken or red meat. Most Persian rice dishes are cooked so that a savory golden crust, known as tah dig, forms on the bottom. Desserts include Rose Water Rice Pudding and a labor-intensive Baklava. Cooks accustomed to simple recipes will find other complicated offerings, such as Jeweled Rice, but most are not overly intimidating. Color photos and a dictionary of terms and ingredients are helpful, as is a resource guide to groceries and restaurants.
Copyright 1999 Reed Business Information, Inc.

Review

"The Persians cultivated and disseminated to the rest of the world the walnut, pistachio, pomegranate, cucumber, broad bean and pea...as well as basil coriander, and sesame. In 'A Dictionary of Persian Cooking' at the back of the book, Batmanglij makes similar claims for almonds, fenugreek, quince and saffron. Some readers may well be suspicious of such broad claims to Persian priority, which might be thought to smack of gastronomic imperialism. However, the Larousse gastronomic and Alan Davidson's recent Oxford Companion to Food not only support most of these claims, but they even add to the list.... Batmanglij's photographer has succeeded in producing naturalistic, mouth-watering pictures."

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Product Details

• Paperback: 176 pages
• Publisher: Mage Publishers; 1st edition (February 1999)
• Language: English
• ISBN-10: 093421154X
• ISBN-13: 978-0934211543
• Product Dimensions: 10 x 7 x 0.6 inches
• Shipping Weight: 1.1 pounds
• Average Customer Review: 4.3 out of 5 stars  See all reviews (21 customer reviews)
• Amazon.com Sales Rank: #717,399 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

25 of 26 people found the following review helpful:

5.0 out of 5 stars A Sheer Delight, October 14, 1999

By	Thadeus Inge ([e-mail]) (Mobile, AL) - See all my reviews

Having been in love with Persia, since I lived there as a young man, I was delighted to find Najmieh Batmanglij's latest book to be such an uncompromised gateway back to this amazing land. She has created yet another masterpeice. This time more afforable and easier for us non-chefs to understand. Thank You Najmieh for your beautiful recepies and book!

19 of 20 people found the following review helpful:

5.0 out of 5 stars Great Book for beginners!, May 31, 2001

By A Customer

I love Persian food but thought the recipes were too complicated for a someone like me who has no idea what I'm doing in the kitchen. This book changed that for me! It is very simple and clear. One great thing about the book is that if she says it takes 15 mins to make something, it really does!!!

13 of 13 people found the following review helpful:

5.0 out of 5 stars The perfect introduction to Persian Cuisine..., July 11, 2006

By	MayR "Maisie" (Surrey, UK) - See all my reviews

As a Persian who's trying to learn to cook persian food, this is the best Persian cookbook I have. It lists the most popular foods, the receipes are easy to follow and turn out great! Almost as good as my own mom cooks them... I would definitley recommend this book!