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A Taste of Persia: An Introduction to Persian Cooking Paperback – December 20, 2006

4.4 out of 5 stars 38 customer reviews

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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. --This text refers to an out of print or unavailable edition of this title.

Review

"A Taste of Persia is suffused with food-laden nostalgia...stresses the pre-Islamic continuity of Iranian cuisine...[and] succeeds in producing naturalistic and mouth-watering pictures." --Robert Irwin, The Times Literary Supplement

"Najmieh Batmanglij is the guru of Persian cuisine." --The Washington Post
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Product Details

  • Paperback: 1 pages
  • Publisher: Mage Publishers; 2nd edition (December 20, 2006)
  • Language: English
  • ISBN-10: 1933823135
  • ISBN-13: 978-1933823133
  • Product Dimensions: 7 x 1 x 10 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (38 customer reviews)
  • Amazon Best Sellers Rank: #661,034 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Paperback
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!
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By A Customer on May 31, 2001
Format: Paperback
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!!!
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Format: Paperback
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!
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Format: Paperback Verified Purchase
It seems she is more obsessed with adding more and more to food without getting actually the real taste out of the final dish. Ghorme Sabzi or Loobia Polo among most favorite and well known Persian dishes for Pesians will be absolutely different from what you would get from this book. I am not sure what part of Iran her recipes are coming from but it is absolutely different from main stream food and taste.

lemon and lime are being used wrong from time to time. I am not happy about this book but it seems like more ligid source than online resources.

again, to cook by this book you must spend all the day in kitchen!!!!
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Format: Paperback
I have used many of the recipes, modified them, cooked them with friends and family. I have given my first copy away to my mom and then had to search bookstores to replace it. I even took it on the plane when I visited my family to make a special dinner for my dad's birthday with the whole family there. Grandma even loved it! I especially like to make the crusted saffron, yogurt rice for others. The presentation is great, but best made with a friend to share in the prep. As the author says, nushjan!
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Format: Paperback
I've rated this book better than Batmanglij's New Food of Life but there are still some typos and inaccuracies that make it difficult to give this book a perfect review. I've verified the typos with Batmanglij but I wish she had a section on her website for updates BEFORE I stumble into them. The recipe for ghormeh sabzi is priceless. In fact, my husband says it's better than his mom's!
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Format: Paperback Verified Purchase
If you're a fan of America's Test Kitchen, this book may be somewhat frustrating in its lack of detailed descriptions of technique. There are also several pictures of dishes in the book that seem not to be included among the book's recipes. Beautiful photos, nice little essays, some good recipes.
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Format: Paperback
This book was very easy to follow and the recipies all turn out delicious. I highly recommend cooking the kebabs over a b-b-q it is unforgetable and fool proof.
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