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Food of Life -- 25th Anniversary Edition: Ancient Persian & Modern Iranian Cooking & Ceremonies Hardcover – Special Edition, 5 April 2011

4.8 out of 5 stars 618 ratings

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Product details

  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 640 pages
  • ISBN-10 ‏ : ‎ 193382347X
  • ISBN-13 ‏ : ‎ 978-1933823478
  • Customer reviews:
    4.8 out of 5 stars 618 ratings

Product description

From the Back Cover

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.

About the Author

Najmieh Batmanglij was born and raised in Tehran, Iran. She received her Masters degree in the U.S., and has spent the last 25 years traveling through much of the ancient Silk Road region where she has worked with regional chefs and home cooks adapting authentic recipes to tastes and techniques in the West. She is the leading authority of Persian cuisine and the author of five cookbooks, including the best selling New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies described by the Los Angeles Times as the definitive Persian cookbook. She is a member of Les Dames d'Escoffier and has given lectures and taught cooking at a number of venues, including: The Culinary Institute of America, The International Association of Culinary Professionals, Harvard University, L'Academie de Cuisine, and The Smithsonian Institution. She lives in Washington, DC, where she teaches master classes in Persian and Silk Road cooking.

Watermelon, Bread and Cheese

Watermelon, bread and cheese, Persian food,

A favorite Persian dish

My father has died beyond the ages.

When my father died the sky was blue . . .

When my father died, the police were all poets.

The grocer asked me, “How many pounds of melons do you want?”

I asked him, “How much an ounce for a happy heart?”--Sohrab Sepehri

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

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Amazon.com: 4.7 out of 5 stars 309 reviews
Critical Consumer
5.0 out of 5 stars Extraordinary Cookbook
10 March 2017 - Published on Amazon.com
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69 people found this helpful
Albert
5.0 out of 5 stars What a beautiful book. My wife and I both love to ...
17 June 2017 - Published on Amazon.com
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30 people found this helpful
Pooya Eslami
5.0 out of 5 stars Best Persian cook book.
10 December 2019 - Published on Amazon.com
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10 people found this helpful
Sahar G.
5.0 out of 5 stars Most COMPLETE/COMPREHENSIVE Cook Book EVER!
19 May 2018 - Published on Amazon.com
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18 people found this helpful
st
5.0 out of 5 stars Gorgeous cook book!
14 June 2019 - Published on Amazon.com
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5.0 out of 5 stars Gorgeous cook book!
Reviewed in the United States on 14 June 2019
Gorgeous book for a gift or your own library. Beautiful coffee table book, conversation piece.
Filled with Persian recipes and photos of delicious foods. But also filled with photos of Persian art and a chapter about customs and culture of Iran.
Perfect for the culinary and cultural connoisseur.
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9 people found this helpful