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Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies Hardcover – Special Edition, March 3, 2011
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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. --This text refers to an out of print or unavailable edition of this title.
One of the most exciting cookbooks I've seen in a while…I highly recommend it to anyone with an interest in Iran's glorious food culture.
--Yotam Ottolenghi, The Guardian
Praise for the 25th Anniversary Edition
"A classic cookbook made even better...Gorgeous expanded edition."
--Russ Parsons, Los Angeles Times
"This summer's most coveted tome...the saffron-scented pages of which are guaranteed to create luscious new sense memories--and inspire future dinner invitations."
"Divine cookbook...stunningly beautiful..."
"Chefs across the country are at the forefront of Najmieh's fan base. They know what's good, and they are inspired by the ingredients and techniques she brings to the table."
--Bonnie S. Benwick, The Washington Post
"I love Persian Food....Exceptional cookbook, full, heavy, and good."
Praise for past editions of this book:
The definitive book on Iranian cooking.
--Los Angeles Times
A stunning cookbook!
A jewel of a book, rich in photography as well as recipes.
--The Washington Post
A beautiful introduction to Persian cuisine & culture.
Too delightful to miss. -- --The New York Times
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Top customer reviews
The recipe that I have tried so far are delicious, and I have been told by and Iranian friend, rather authentic.
And, no, I am not a friend or relative! Buy the book.
I have had this book only a few days and have had the chance to try a few recipes. Yes, there are a few ingredients that may be a challenge to find unless you already do Iranian cooking. But don't let that get in the way of the amazing flavors. One must expect some unfamiliar ingredients involved in cooking a different cuisine.
For example, sour cherries are not generally an American pantry staple. I had some dried sour cherries left from another recipe, so I was ready. The flavor of Rice with Sour Cherries is worth the effort to find some. I will be making that again.
Buy the book! Cook from it!
A great purchase for anyone with any interest in Persian cuisine. Or food in general.
I can hardly wait to try out many of the recipes in this book; to my delight, it has the recipe not only for chelo (Persian style basmati rice), but the proper marinade for barg (filet mignon) kabob. All I ever remembered was that it included yogurt and onions; this marinade also reduces the gaminess of lamb that many Americans (like me) don't care for. This cookbook will actually get me to cook from scratch once in a while!
Addendum, 8/7/10 - The marinade for the kabob alone was worth the price of the book! Incredibly easy & it came out pretty darn perfect. Works very well under a broiler too. My husband even liked it - he & my brother each had 3 skewers worth! (I had 2...) A BIG hit all around.
Most recent customer reviews
I have enjoyed my copy and recently bought for my daughter as a birthday gift to...Read more