Ebook Download Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, by Najmieh Batmanglij
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Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, by Najmieh Batmanglij
Ebook Download Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, by Najmieh Batmanglij
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Review
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." --Vogue "Divine cookbook...stunningly beautiful..." --Alice Waters "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." --Martha Stewart Praise for past editions of this book: The definitive book on Iranian cooking. --Los Angeles Times A stunning cookbook! --Chicago Sun-Times A jewel of a book, rich in photography as well as recipes. --The Washington Post A beautiful introduction to Persian cuisine & culture. --USA Today Too delightful to miss. -- --The New York Times
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From the Inside Flap
Cooking plays important roles in every culture, but Persian cuisine can claim a relationship to its native land that is uniquely deep and intricate. This book celebrates the central place of food in the life of Iran, a story extending back almost 4,000 years, when recipes were first recorded in a cuneiform script on clay tablets. At the same time, Food of Life--updated and expanded in this new edition--is designed to be used by today's cook. It provides a veritable treasury of recipes: 330 in all, presented in an easy to-follow format, along with standard variations and, in many cases, a vegetarian version. The title of the book comes from the words nush-e jan, literally "food of life"--a traditional wish in Iran that a dish will be enjoyed. Along with daily gifts of pleasure, Persian cooking has figured intimately in numerous Iranian festivals and ceremonies. The menus and recipes associated with such events are described in Food of Life in detail, from the winter solstice celebration, Shab-e Yalda, or the "sun's birthday eve," to the rituals and symbolism involved in a modern Iranian marriage. Also woven through this book are many examples of how food has inspired artists, poets, and other luminaries of Persian culture. The book includes the miniatures of Mir Mosavvar and Aqa Mirak; excerpts from such classics as the fourth-century tale Khosrow and His Knight, the tenth-century Book of Kings, and the Thousand and One Nights; poems by Omar Khayyam, Rumi, and Sohrab Sepehri; and the humor of Mulla Nasruddin. Even as it honors venerable traditions and centuries of artistic expression, Food of Life propels Persian cooking into the twenty-first century. Today, with most of the ingredients in this book's recipes readily available throughout the U.S., anyone can reproduce the refined tastes, textures, and beauty of this great cuisine-- ancient, and also timeless.
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Product details
Hardcover: 640 pages
Publisher: Mage Publishers; 25th Anniversary Edition edition (March 3, 2011)
Language: English
ISBN-10: 193382347X
ISBN-13: 978-1933823478
Product Dimensions:
8.8 x 1.8 x 9.7 inches
Shipping Weight: 5.2 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
348 customer reviews
Amazon Best Sellers Rank:
#15,781 in Books (See Top 100 in Books)
I doubt there is a more beautiful or useful cookbook than this book...Stunning pictures and fabulous recipes...REally awesome.
What an incredible cookbook--one of the best on any cuisine I have ever used (and I have a lot of cookbooks). I am not Iranian and wouldn't know authentic food if I had it in Teheran BUT my Iranian friends say things taste as they should. It's hard to add to all the other positive comments here but the cookbook is so wonderful I have to try. There are a whole range of recipes from soup to nuts, the recipes are straightforward and easy to follow, the ingredients are not that hard to find in today's world and you can order on-line what you (think you) can't buy locally, and the author offers vegetarian substitutes or versions for most recipes. There are a lot of pictures so you can get an idea of what something should look like. I have been a big hit at potlucks bringing one or more dishes from this cookbook. Since I mostly cook and eat vegetarian the cost of making most items is very low (once you've bought some of the less usual ingredients). I am not much of a baker but I have made several of the desserts and they have been wonderful; the Precious rice flour pudding has been a huge hit with family and friends and is very easy to make.I will say that you should taste different versions of some of the more unusual (to American kitchens) ingredients because they vary so much from one brand to another (and one country of origin to another): rose and orange water, pomegranate molasses or juice, grape molasses, tamarind, etc. Many people believe that Cortas is the best brand of some of these things (it's from Lebanon) but I suspect it's a matter of taste (or what you're used to). You can get great Aleppo pepper from Penzey's (and once you start using it, you will start going through bottles of it for all your cooking).I am so happy I bought this cookbook--it's heads and tails above most cookbooks I've ever bought.
What a beautiful book. My wife and I both love to cook, but I had no experience with Iranian or Persian cooking before buying this book. (My wife had an Iranian suite-mate in college who was reportedly a great cook, but that was almost 40 years ago.) Then I saw an article in the New York Times about Iranian and Persian cooking and I became intrigued. Immediately went onto Amazon and found this book near the top of the list. I was not disappointed. Last night, I picked out a recipe at random which called for common ingredients that we happened to have on hand. It was delicious. I've already picked out my next recipe, and plan to work this into my cooking rotation for many years to come. My only complaint is that the book is so beautiful and stylish that I will not leave it in the kitchen where it might be splattered with oil and other cooking byproducts!As a side note, I had received notification that this shipment had arrived, but it had not. I notified Amazon, and had the replacement within two days. I am a long-time satisfied customer of Amazon.com and they have never let me down. I feel bad for the big box stores, but I don't see how they can compete with such a great organization.
I love the cultural notes that go along with the recipes. I am studying Farsi, and there's a linguist and a language instructor at a university, I know the importance of understanding the culture in order to better be able to express oneself in the language. And, vice versa. The recipe that I have tried so far are delicious, and I have been told by and Iranian friend, rather authentic.
What a delicious book! First, the thing I look for first in a great cookbook is that it provides a window into a culture and a cuisine. Najmieh Batmanglij gives a lot of information about the various dishes and ingredients also how these dishes are served and when, so you get a sense of the cuisine as a whole. The second thing I look for in a great cookbook is that the recipes actually work! Sounds a little dumb, doesn't it? But don't underestimate that as an important quality in a cookbook. Strange as it may seem, far too many cookbooks are far better just to read than they are to cook from. So far -- and I have only had the book for about a week -- I have made several of her recipes and they work. Not only do these recipes come out the way they should, but Batmanglij gives notes on variations -- how to adapt a recipe for vegetarians, what happens if you cook something in the oven instead of on a grill, etc. Although she gives the authentic ingredients -- for example barberries -- she also suggests a substitution if you can't get them readily. Having said that, she also gives a list of stores and web sites where you can order any of the ingredients not available in your local supermarkets. She gives several ways to cook that glory of Persian cuisine -- Basmati rice, including an easy version. I tried one of the versions using my rice cooker and I must say that it cut down on the preparation time substantially and produced a version that was good enough to serve to anyone -- with the possible exception of your picky Iranian mother-in-law, should you have one. (In that case, stick with Batmanglij's traditional directions!) But don't think that these recipes are so arcane or hard to make. They are not. Most of them are actually quite easy but what makes them so wonderful is the use of spices, herbs, yogurt and souring ingredients to make mouth watering dishes out of very simple and not very expensive ingredients. Not only that, but for those of us trying to eat more veggies, whole grains and cut down but not eliminate meat, this cookbook is one which will re-energize you in the kitchen. There are so many recipes you will want to try and most of which can easily be incorporated into your everyday cooking.And, no, I am not a friend or relative! Buy the book.
Now I can finally make the food my matriarchs made without fighting them to let me measure things before it's dropped into the pot. SO Happy! I will not let this book out the house, but many friends come over to copy recipes out of it!
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