Food of life: A book of ancient Persian and modern Iranian cooking and ceremonies

Cookbooks, Food & Wine

Najmieh Batmanglij

Cooking Education & Reference

Mage Publishers

Taste Real Home-cooked Persian Food for Breakfast, Lunch, and Dinner The most celebrated Persian chef in America, Najmieh Batmanglij brings you her favorite traditional, healthy Persian dishes, simplified for modern American kitchens. Persian Cooking For Dummies, written for cooks of all skill levels will transform the way you cook. Offering more than 100 recipes, some of which can be made in less than an hour, this book will guide you through the art and craft of one of the world's oldest, yet least known culinary, traditions in the West. These flavors and aromas are rarely replicated in restaurants, so prepare to be wowed by your own creations as you follow these easy guidelines in the warmth and comfort of your own kitchen. The distinctive herbs, the heavenly aromas of saffron and rose water, and the sweet and sour flavors will impress your guests and delight your family. <ul> <li>Prepare kababs, braises, golden-crusted, tah-dig rice dishes, and delicious desserts</li> <li>Learn the tricks and techniques that have been perfected over thousands of years</li> <li>Enjoy the unique aromas and flavors of the food of Iran--right in your own home</li> <li>Learn the history of Persian cooking and access a glossary of Persian culinary terms</li> <li>Many recipes are one page, simple to follow, and take less than an hour to make.</li> </ul> Adapted for today's lifestyle, Persian Cooking For Dummies is perfect for experienced and novice cooks alike. Take a journey through this exotic cuisine and get cooking, with Dummies.

Persian Cooking For Dummies

Science Fiction & Fantasy

For Dummies

A Taste of Persia

Regional & International

This book is an introduction to the world's other ancient cuisine. Persia's cookery, like China's, carries within it thousands of years of history, change and refinement, yet still with its roots in ancient sources. A Taste of Persia is a collection of authentic recipes from one of the world's most sophisticated and ancient cuisines, chosen and adapted for today's lifestyle and kitchen. Here are light appetisers and marinated kebabs, hearty stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive Persian use of herbs, spices and fruits. Each recipe offers clear, easy-to-follow, step-by-step instructions. Most take less than an hour to prepare; many require only a few moments; many others can be made in advance. Besides its 100 recipes and 60 colour photographs, the book includes a useful glossary of Persian cooking techniques and ingredients, and a brief history of Persian cookery. Together, these make a complete introduction to this remarkable cuisine.

A Taste of Persia : Introduction to Persian Cooking

I.B.Tauris & Co Ltd

Wine is seen as the natural partner of many great cuisines, but few people associate in with Persian food. The ties, in fact, are age-old. This book weaves together history, poetry, a look at modern viniculture, recipes and wine pairings to celebrate the rightful relationship of wine and food on the Persian table.

From Persia to Napa: Wine at the Persian Table

Burke Owens

dick-davis

Beverages & Wine

Nowruz--the Persian New Year--is one of the world's great festivals, a full month of activities celebrating the earth, the arrival of spring, and the rebirth of nature. Most of all, it is a festival for families. Children and adults alike can share in preparing special meals, decorating the house, and performing the many ceremonies that welcome the New Year. This book is a guide to customs thousands of years old yet as vital as ever--enjoyable for families no matter where they live or what their beliefs. Happy Nowruz offers twenty-five fun, easy, and innovative Nowruz recipes, with lots of photos to show you what to do. This is an ideal guide for parents, teachers, and kids--age six and older--to know more about the origins of Nowruz and to get everyone involved in preparing for the arrival of spring by: baking Haji Firuz cookies germinating seeds in eggshells coloring eggs making a Nowruz garland jumping over fires setting the Haft-sinn (seven-s) holiday table planting narcissus and hyacinth bulbs selecting and buying goldfish banging spoons for trick-or-treating cooking the Nowruz dinner enjoying the Outdoor Thirteen picnic
 Each book is shrinkwrapped with a stainless steel cookie cutter in the shape of the herald of the New Year--Haji Firuz--for making and decorating Haji Firuz Gingerbread Cookies.
 THE NOWRUZ TRADITION Preface 9 An Ancient Tradition 11 Celebrate Spring 13 The Arrival of Haji Firuz 14 Preparing for Nowruz 17 Activities to Welcome Nowruz 19 Preparing Sprouts 21 Eggshell Sprouts 23 Egg Decorating 25 Coloring Eggs 27 A Nowruz Garland 28 Wild Fire Eve 31 The Banging of Spoons 33 Feasting and Fun 35 Nowruz Holiday Table 36 Seven Items 39 Other Elements of the Nowruz Table 41 Gathering to Welcome Nowruz 43 Old Signs of Spring 45 The Transit of Years 47
 My Nowruz Menu 48 Nowruz Sweets 49 A Round of New Year's Visits 51 The Outdoor Thirteen Picnic 53
 NOWRUZ RECIPES When Children Cook 55 Flabread 57 Flatbread Pizza 59 Cheese, Fresh Herb, Fruit, and Nut Sandwich 61 Fresh Herb Kuku with Barberries 63 Noodle Soup 65 Yogurt and Cucumber Dip 67 Red Rice with Green Beans 69 Green Rice 71 Fish Strips 73 Haji Firuz Gingerbread Cookies 75 Nowruz Cupcakes 77 Cream Puff 79 Cinnamon Date Bun 81 Chewy Raisin Cookies 83 Walnut Kiss Cookies 85 Almond Candy Cookies 87 Rice Cookies 89 Sweet Almond Berries 91 Four-Leaf Clover Cookies 93 Honey Almond Candy Crunch 95 Baklava 97 Puff Pastry Tongues 99 Pomegranate Popsicles 101 Crunch Cream Ice Cream Sandwich 103 Sour Cherry Cooler 105
 THE CALENDAR APPENDIX A New Year Is Born 108 The Iranian Year - Counting the Days 109 Naming the Months 111 A Legacy of the Chinese Zodiac 113 The Animal Cycle of Years 114 Useful Kitchen Tools 116 Haji Firuz Cookie Cutter Template 117 Credits &amp; Acknowledgments 119

Happy Nowruz: Cooking with Children to Celebrate the Persian New Year

This book is at once an exploration, a celebration, and a little-known tale of unity. It presents 150 delicious vegetarian dishes that together trace a fascinating story of culinary linkage. As renowned cookbook writer and teacher Najmieh Batmanglij explains, all have their origins along the ancient network of trade routes known as the Silk Road, stretching from China in the east to the Mediterranean in the west. On this highway moved not just trade goods but also ideas, customs, tastes and such basics of life as cooking ingredients. The result was the connecting and enrichment of dozens of cuisines. In Silk Road Cooking: A Vegetarian Journey, Najmieh Batmanglij recounts that process and brings it into the modern kitchen in the form of recipes that are venturesome and yet within reach of any cook. They are intended for vegetarian, partial-vegetarian and non-vegetarian alike--anyone who is looking for balanced, unusual and exceptionally tasty dishes. The book offers a wealth of information derived from the author s extensive research and her travels along the Silk Road during the past 30 years. She complements the recipes with stories, pictures, histories of ingredients, and words of wisdom from her favorite poets and writers of the region. The scope of her culinary journey of discovery is vast--from Xian in China, to Samarkand in present-day Uzbekistan, to Isfahan in Iran, to Istanbul in Turkey, and to the westernmost terminus of the ancient trade routes in Italy. Her recipes all of them personal favorites include such exotic yet simple fare as Sichuan Crispy Cucumber Pickles; Afghan Boulani, a savory pastry stuffed with garlic chives; Persian Pomegranate and Walnut Salad; Kermani Pistachio and Saffron Polow with Rose Petals; Chinese Hot and Sour Tofu Noodle Soup; Turkish Almond and Rice Flour Pudding; Uzbek Candied Quince with Walnuts; and Sicilian Sour Cherry Crostata. Fortunately, all the ingredients for these recipes can be obtained at local supermarkets and farmers markets. In recent years America has become a kind of modern Silk Road, where wonderful ingredients from all over the world are available to everyone. Contents Introduction: A Traveler s Tale; The Era of Caravans; New Foods East &amp; West. Toward a Silk Road Cuisine: Salads; Soups; Eggs; Rice; Fruit &amp; Vegetable Braise; Pasta, Pizza &amp; Bread; Pastries, Desserts &amp; Candies; Teas, Coffee &amp; Sherbets; Preserves, Pickles &amp; Spices. Silk Road Glossary &amp; Resource; Credits &amp; Acknowledgments. Index

Silk Road Cooking: A Vegetarian Journey

Completely redesigned for today's generation of cooks and food enthusiasts, the 25th Anniversary Edition of Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine. This edition is a more user-friendly edition of the award-winning and critically acclaimed cookbook series which began in 1986. Food of Life provides 330 classical and regional Iranian recipes as well as an introduction to Persian art, history, and culture. The book's hundreds of full color photographs are intertwined with descriptions of ancient and modern Persian ceremonies, poetry, folktales, travelogue excerpts and anecdotes. The 2011 Edition of Food of Life is a labor of love. The book began in exile after the Iranian Revolution of 1979 as a love letter to Batmanglij's children. Today, as accomplished adults in their own fields, her two sons, Zal and Rostam, encouraged her to redesign the book for their generation. Food of Life propels Persian cooking into the 21st Century, even as it honors venerable traditions and centuries of artistic expression. It is the result of 30 years of collecting, testing and adapting authentic and traditional Persian recipes for the American kitchen. Most of its ingredients are readily available throughout the U.S. enabling anyone from a master chef to a novice to reproduce the refined tastes, textures, and beauty of Persian cuisine. Food-related pieces from such classics as the 10th century Book of Kings, and 1,001 Nights to the miniatures of Mir Mosavvar and Aq Mirak, from the poetry of Omar Khayyam and Sohrab Sepehri to the humor of Mulla Nasruddin are all included. Each recipe is presented with steps that are logical and easy to follow. Readers learn how to simply yet deliciously cook rice, the jewel of Persian cooking, which, when combined with a little meat, fowl, or fish, vegetables, fruits, and herbs, provides the perfect balanced diet. ABOUT THE BOOK'S TITLE Food of Life, the title of the book, comes from the Persian words nush-e jan, literally "food of life"--a traditional wish in Iran that a dish will be enjoyed. For the updated 1993 edition the title was changed to New Food of Life. Now, for the 25th anniversary edition the title returns to its original name, Food of Life. 
The full-color Food of Life 25th Anniversary Edition contains 50% more pages than its 2009 predecessor and special added features: *New Recipes adapted from Sixteenth-Century Persian cookbooks *Added vegetarian section for most recipes *Comprehensive dictionary of all ingredients *A glance at a few thousand years of the history of Persian Cooking *Master recipes with photos illustrating the steps. *Color photos of most recipes with tips on presentation *Updated section on Persian stores and Internet suppliers *Fahrenheit and Centigrade temperatures for all recipes *Choices for cooking recipes such as kuku in oven or on stovetop. *Encourages use of seasonal and local ingredients from farmers markets, Community Supported Agriculture (CSAs) sources or one's own backyard

Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies

75 Persian recipes made simple: many requiring only one pot and less than an hour to cook while keeping the authentic flavors of Iran. Includes many vegan and vegetarian options.
 In Joon, master chef Najmieh Batmanglij distills one of the world's oldest and most influential cuisines to capture its unique flavors in recipes adapted to suit our busy lives. Najmieh's fans have been making meals from her Food of Life for more than 30 years. For Joon she has simplified 75 of her favorite dishes and shows how, with the right ingredients and a few basic tools and techniques, authentic Persian food can easily be prepared at home. 
The recipes in this book--each accompanied by a photograph of the finished dish--come straight from Najmieh's kitchen and include not only the classics of Persian cooking, but also some soon-to-be favorites, such as quinoa or kale cooked Persian-style. You'll discover delicious side dishes, from cooling, yogurt-based salads and tasty dips and spreads, to more sustaining platters of grains, beans and fresh herbs; tasty kukus --frittata-style omelets filled with vegetables and herbs; spice-infused fish; mouth-watering meatballs and kababs served on flat breads with tangy sauces; every kind of rice--including the incomparable polow topped with various sweet and sour braises; not to mention, delightfully aromatic cakes and cookies to round off meals or enjoy as a snack in between. 
Much of Iran's cuisine is essentially vegetarian. Although kababs are popular restaurant fare, they represent only a small sampling of the dishes Iranians eat at home. Persian cooking, with its emphasis on fresh, natural ingredients corresponds with the trend in eating that's spreading across America. "Join the delicious revolution!" as Alice Waters says; "Eat simply, eat together, eat seasonally, shop at farmers markets."
 Iran and Persia refer to the same place. These days we use "Iran" to refer to the country and "Persia" or "Persian" for the culture, from Persian carpets, and Persian cats to, Persian cooking. Persian, also called farsi, is the language of Iran. 
Joon means "life" in Persian. It can be used in multiple ways, from a term of endearment akin to "darling"after someone's name to showing great enthusiasm: "I love it!" The expression nush-e joon, literally "food of life," is similar to the French "bon appétit," a wish that a meal will be enjoyed.

Joon: Persian Cooking Made Simple

"The Grande Dame of Iranian Cooking"; Esteemed American chef. Award-winning cookbook author. Persian cooking instructor. Iranian immigrant. Storyteller. Mother of two acclaimed sons - Zal, a filmmaker; Rostam, a musician. Born in the middle of the 20th century in Tehran, Iran. Lives in Washington, DC and Los Angeles. Consults with restaurants around the world. Member of Les Dames d'Escoffier.

Cooking in Iran: Regional Recipes and Kitchen Secrets

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Books by Najmieh Batmanglij