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Persian Food from the Non-persian Bride: And Other Sephardic Kosher Recipes You Will Love Hardcover – March 1, 2011

4.6 out of 5 stars 38 customer reviews

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My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration by Yvonne Maffei
"My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration" by Yvonne Maffei
Explore this bestselling cookbook filled with more than 100 diverse, popular, international recipes made with halal foods or halal substitutes along with tips on how to source them. Learn more
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Product Details

  • Hardcover: 374 pages
  • Publisher: Philipp Feldheim; Second Edition edition (March 1, 2011)
  • Language: English
  • ISBN-10: 1583303251
  • ISBN-13: 978-1583303252
  • Product Dimensions: 1.2 x 8.8 x 10.2 inches
  • Shipping Weight: 3.2 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (38 customer reviews)
  • Amazon Best Sellers Rank: #93,180 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Israel Drazin TOP 1000 REVIEWERVINE VOICE on March 15, 2011
Format: Hardcover
This beautiful and comprehensive book will delight meat eaters and vegetarians, Jews and non-Jews, Persians and non-Persians, in fact everybody who enjoys good foods offered with class. The book has enchanting pictures on every other page, with dozens and dozens of recipes, divided into six sections: appetizers and side dishes; fish and soups; poultry and meat; Persian rice; dairy foods, egg dishes, and snacks; and Persian beverages and deserts.

Reyna Simnegar is not Persian, but when she married her "dear husband," who is Persian, he insisted that she learn how to cook Persian foods. "Persians," she writes, "love their food" and "their music." She soon became "enamored with Persian culture. I loved all the Middle Eastern flavors, the smell, the music, the color.... I had no idea that this people with such a vibrant culture existed." She introduces the book with a description of Iranian Jews, how this book is kosher, six pages of what things the non-Persian woman must have in her Persian kitchen, and a page on "It's my kitchen and I'll marinate if I want to!"

In her section on appetizers, for example, she gives recipes for three Persian breads, seven dips, and fourteen salads. All are tasty, all are nourishing. Each recipe is introduced by a paragraph or two with general information. Eggplant, for instance, is to Persian Jews what potatoes are to non-Persians. As with potatoes, salt should be added to release flavor. In this paragraph about babaganoush, she shows her breezy writing style. "Yes, you can totally buy babaganoush at the grocery store, but once you have made your own (which, by the way, is `easy-shmeezy'). You will never be able to go back to the mass-produced variety.
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Format: Hardcover Verified Purchase
After my now-husband proposed, I received a special delivery in the mail: Persian Cooking for a Healthy Kitchen by Najmieh Batmanglij. I must admit it was a bit daunting - lots of ingredients I did not have access to (dried limes, sour grapes, barberries, quince, etc.), I found the recipes very involved and it is not a kosher cookbook (I can't make my tahdig with yogurt).

A friend showed me this book and I was thrilled to relate to the title - a non-Persian cooking for her Persian husband! Just what I needed! The recipes are easy to follow, not time consuming, mostly Persian and so far so good! I especially love the Moroccan spinach as a fast, healthy side dish! I also like that the author gives alternatives to frying as I don't fry much.

Now. For you naysayers. Yes, the author uses canned veggies/beans in her recipes. So does Batmanglij. And I'm sure Colbeh in Manhattan does too (LOVE that restaurant!). Still tastes delicious. Get over it. Yes, there are a good number of non-Persian recipes in this cookbook including recipes the author simply threw together that her family loves (this includes the ill-fated moussaka recipe mentioned in other reviews which the author created consisting of Lawry's seasoned salt and taco seasoning; the fact that it is deemed a "Persian moussaka" is ludicrous, I agree). The Libyan, Moroccan - even Ashkenazi! - recipes are delicious though too so take them as an added bonus!

At the end of the day, if you're looking for a truly authentic cooking experience you need to find Persian Food from the Seventh Generation Persian Bride. The fact that this is written by a non-Persian (as stated in the title) means it's going to be easy for non-Persians to make mostly authentic recipes. At the end of the day, my Persian husband and all of my Shabbat guests have enjoyed the food I've made from this cookbook, so overall a success!
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Format: Hardcover
If you (like me) love to read cookbooks for pleasure and inspiration you must get a copy of this book! It's full of incredible photos and funny real life stories. Five Stars!
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Format: Hardcover Verified Purchase
I give this book 2.5 stars, thus rounding to 3*s. This beautiful cookbook has a lot of recipes that can introduce people to a more Persian style of cooking. I've eaten a lot of good, bad, and mediocre Persian cuisine in my life and so far the few recipes we've tried had problems. One was a recipe that stated to use a tablespoon of salt. We did so, but the result was *very* salty. I asked the author who said she "will ask the recipe tester", but to feel free to use less salt, as that was indeed too much salt, plus the 2nd printing can correct it. It is frustrating, though, to spend time to make a recipe (let alone the cost of ingredients), only to end up with something unpalatable.

We then made a desert dish that was mediocre (though some may like it a lot). I think we made another dish that was of similar quality, but since then we've shied away from making more recipes out of this book. However, we will not be selling it and believe it possible, if not probable, that there are numerous excellent recipes w/in the book.

As for the American, canned, or otherwise non-ideal ingredients accusations of the 1* reviewers, I concur with them since it is a Persian cookbook, and not a "Mostly Persian Food from the...Will Love" book. However, I don't think this reason should impact review ratings so harshly, especially as there are many recipes lacking these sorts of ingredients.

My recommendation: If the author is to go through each recipe and ensure they are of the highest caliber of Persian cuisine, then publishes all corrections on a web site, I could go through my book and make edits. The 2nd printing could contain those corrections and refinements, as well. Should this happen, I would like to raise my review rating in an update. For the non-Persian ingredients issue, I recommend that she always put in the most authentic ingredients but can then list substitutions (such as seasoned salt).
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