New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij |
by Najmieh Batmanglij
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by Najmieh Batmanglij
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by Nesta Ramazani
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The Art of Persian Cooking (Hippocrene International Cookbook Classics) by Forough-Es-Saltaneh Hekmat |
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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."
See all Editorial Reviews
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."
See all Editorial Reviews
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Inside This Book
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First Sentence:
This book is an invitation to the world's other ancient cuisine. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
teaspoon ground saffron threads, entire mound onto the platter, saffron steamed rice, tablespoon saffron water, will form the golden crust, hold the serving platter, remaining saffron water, tah dig, grains that stick, angelica powder, wide skewers, large nonstick pot, pomegranate paste, lavash bread, slivered orange peel, rice rises, steam from escaping, boil briskly, clean dishtowel, master recipe, fresh scallions, unsalted pistachios, souring agent, tablespoons hot water, pound skinless Key Phrases - Capitalized Phrases (CAPs): (learn more)
Caspian Sea, New Year, Jean Chardin, Persian Gulf New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
This book is an invitation to the world's other ancient cuisine. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
teaspoon ground saffron threads, entire mound onto the platter, saffron steamed rice, tablespoon saffron water, will form the golden crust, hold the serving platter, remaining saffron water, tah dig, grains that stick, angelica powder, wide skewers, large nonstick pot, pomegranate paste, lavash bread, slivered orange peel, rice rises, steam from escaping, boil briskly, clean dishtowel, master recipe, fresh scallions, unsalted pistachios, souring agent, tablespoons hot water, pound skinless Key Phrases - Capitalized Phrases (CAPs): (learn more)
Caspian Sea, New Year, Jean Chardin, Persian Gulf New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
4
books
cite this book:
- In the Dragon's Claws: The Story of Rostam and Esfandiyar from the Persian Book of Kings by Abolqasem Ferdowsi in Back Matter
- The History of Theater in Iran by Willem Floor in Back Matter
- Food and Booze: A Tin House Literary Feast by Edited By Michelle Wildgen on page 192
- The Appetizer Atlas: A World of Small Bites by Arthur L. Meyer in Back Matter
Books on Related Topics
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64% buy the item featured on this page: A Taste of Persia: An Introduction to Persian Cooking |
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23% buy New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies $29.67 |
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6% buy Persian Cooking for a Healthy Kitchen (4th Ed. Paperback)) $18.15 |
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4% buy Silk Road Cooking: A Vegetarian Journey $26.37 |
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