Taste of Persia

Taste of Persia
Author: Naomi Duguid
Publsiher: Artisan Books
Total Pages: 384
Release: 2016-09-06
ISBN 10: 1579657273
ISBN 13: 9781579657277
Language: EN, FR, DE, ES & NL

Taste of Persia Book Review:

Winner, James Beard Award for Best Book of the Year, International (2017) Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017) Named a Best Cookbook of the Year by The Boston Globe, Food & Wine, The Los Angeles Times, The New York Times, The New York Times Book Review, The San Francisco Chronicle, USA Today, and The Wall Street Journal “A reason to celebrate . . . a fascinating culinary excursion.” —The New York Times Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah. Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginnings—where a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world.

A Taste of Persia

A Taste of Persia
Author: Najmieh Batmanglij
Publsiher: Mage Pub
Total Pages: 176
Release: 2007
ISBN 10: 9781933823133
ISBN 13: 1933823135
Language: EN, FR, DE, ES & NL

A Taste of Persia Book Review:

A Taste of Persia is a collection of authentic recipes from one of the world's oldest cuisines, chosen and adapted for today's lifestyle and kitchen. Here are light appetizers and kababs, hearty stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive herbs, spices, or fruits of Iran. 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 photographs, the book includes a useful dictionary of Persian cooking techniques and ingredients, a list of specialty stores around the nation that sell hard-to-find items, and a brief history of Persian cookery. Together these make a complete introduction to this wonderful cuisine.

A Taste of Persia

A Taste of Persia
Author: Najmieh Batmanglij
Publsiher: I.B.Tauris
Total Pages: 176
Release: 2007
ISBN 10: 9781845114374
ISBN 13: 184511437X
Language: EN, FR, DE, ES & NL

A Taste of Persia Book Review:

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.

Tasting Rome

Tasting Rome
Author: Katie Parla,Kristina Gill
Publsiher: Clarkson Potter
Total Pages: 256
Release: 2016
ISBN 10: 0804187185
ISBN 13: 9780804187183
Language: EN, FR, DE, ES & NL

Tasting Rome Book Review:

"Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city's culture, history, and geography. Cucina romanais the country's greatest standout. Tasting Romeprovides a complete picture of a place that many love but few know completely. In sharing Rome's celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill showcase its unique character and reveal its truly evolved food culture-a culmination of 2,000 years of history. The recipes here acknowledge the foundations of this cuisine and demonstrate how it has transitioned to the variations found today. They cover the more expected classics (Cacio e Pepe, Pollo alla Romana); the fascinating but largely undocumented Sephardic Jewish cuisine (Polpette Finte, Pizzarelle); the authentic and tasty offal (Guanciale, Insalata di Nervitti); and so much more. Studded with chef features and gorgeous photography highlighting both the food and its hidden city, this book transports readers and immediately inspires them to start cooking the oreally Romano way."

Maman's Homesick Pie

Maman's Homesick Pie
Author: Donia Bijan
Publsiher: Algonquin Books
Total Pages: 272
Release: 2011-10-11
ISBN 10: 1616201169
ISBN 13: 9781616201166
Language: EN, FR, DE, ES & NL

Maman's Homesick Pie Book Review:

For Donia Bijan’s family, food has been the language they use to tell their stories and to communicate their love. In 1978, when the Islamic revolution in Iran threatened their safety, they fled to California’s Bay Area, where the familiar flavors of Bijan’s mother’s cooking formed a bridge to the life they left behind. Now, through the prism of food, award-winning chef Donia Bijan unwinds her own story, finding that at the heart of it all is her mother, whose love and support enabled Bijan to realize her dreams. From the Persian world of her youth to the American life she embraced as a teenager to her years at Le Cordon Bleu in Paris (studying under the infamous Madame Brassart) to apprenticeships in France’s three-star kitchens and finally back to San Francisco, where she opened her own celebrated bistro, Bijan evokes a vibrant kaleidoscope of cultures and cuisines. And she shares thirty inspired recipes from her childhood (Saffron Yogurt Rice with Chicken and Eggplant and Orange Cardamom Cookies), her French training (Ratatouille with Black Olives and Fried Bread and Purple Plum Skillet Tart), and her cooking career (Roast Duck Legs with Dates and Warm Lentil Salad and Rose Petal Ice Cream). An exhilarating, heartfelt memoir, Maman’s Homesick Pie is also a reminder of the women who encourage us to shine.

Persia in Peckham

Persia in Peckham
Author: Sally Butcher,Carlos Calvet
Publsiher: Prospect Books (UK)
Total Pages: 422
Release: 2007-01
ISBN 10: 9781903018514
ISBN 13: 190301851X
Language: EN, FR, DE, ES & NL

Persia in Peckham Book Review:

Persian and Iranian recipes Exotic ingredients - dates, tamarind, and pomegranate

The Saffron Tales

The Saffron Tales
Author: Yasmin Khan
Publsiher: Bloomsbury Publishing
Total Pages: 240
Release: 2016-07-14
ISBN 10: 1408868741
ISBN 13: 9781408868744
Language: EN, FR, DE, ES & NL

The Saffron Tales Book Review:

'Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country' Yotam Ottolenghi 'Not just a great cookbook but a book full of stories – a love letter to Iran and its people' Diana Henry Armed with little more than a notebook and a bottle of pomegranate molasses, British-Iranian cook Yasmin Khan traversed Iran in search of the country's most delicious recipes. Her quest took her from the snowy mountains of Tabriz and the paddyfields of Gilan to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen and the lives of ordinary Iranians today. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) tokofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (prawn, coriander and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and aubergine rice) and domaj (mixed herb, flatbread and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies. With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavours and food of an enigmatic and beautiful country.

Bottom of the Pot

Bottom of the Pot
Author: Naz Deravian
Publsiher: Flatiron Books
Total Pages: 384
Release: 2018-09-18
ISBN 10: 1250190762
ISBN 13: 9781250190765
Language: EN, FR, DE, ES & NL

Bottom of the Pot Book Review:

Winner of The IACP 2019 First Book Award presented by The Julia Child Foundation Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz.” - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home. At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last. In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.

New Persian Cooking

New Persian Cooking
Author: Jila Dana-Haeri,Shahrzad Ghorashian,Jason Lowe
Publsiher: I.B. Tauris
Total Pages: 240
Release: 2011-02-28
ISBN 10: 9781848855861
ISBN 13: 1848855869
Language: EN, FR, DE, ES & NL

New Persian Cooking Book Review:

From pomegranate soup to saffron ice cream, the subtleties of Persian cuisine and its unique mix of flavors are unlike any other style of cooking. The traditional emphasis on the use of seasonal ingredients and the importance of a complementary mix of herbs, vegetables, meat, fish, fruit, and spices make for fresh, modern meals based on flavor profiles that have been used for centuries. This highly illustrated cookbook offers an enticing introduction to traditional Persian cuisine through recipes and ingredients accessible to the everyday cook. As a medical doctor, Jila Dana-Haeri has adapted traditional Persian recipes for today’s more health-conscious readers and cooks. Featuring beautiful photographs by award-winning food photographer Jason Lowe, this book is essential for the at-home culinary explorer.

Silk Road Cooking: a Vegetarian Journey

Silk Road Cooking: a Vegetarian Journey
Author: Najmieh Batmanglij
Publsiher: Mage Publishers
Total Pages: 334
Release: 2020-07-14
ISBN 10: 1949445143
ISBN 13: 9781949445145
Language: EN, FR, DE, ES & NL

Silk Road Cooking: a Vegetarian Journey Book Review:

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 25 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 c, 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 far

The Legendary Cuisine of Persia

The Legendary Cuisine of Persia
Author: Margaret Shaida
Publsiher: Grub Street Publishers
Total Pages: 384
Release: 2018-04-10
ISBN 10: 1911621599
ISBN 13: 9781911621591
Language: EN, FR, DE, ES & NL

The Legendary Cuisine of Persia Book Review:

Recipes from one of the oldest civilizations in the world, plus color photos and “fascinating historical tidbits” (Library Journal). Winner of the Glenfiddich Award Known today as Iran, Persia is known for one of the oldest and greatest cuisines of the world. It is refined, sophisticated, subtle yet distinctive, elegant and varied. Fruits, nuts, herbs, and spices are combined with rice, fish, and meat in combinations whose ancient influence can be found in the cooking of the Middle East, Spain, and India. Persian cuisine is perfectly suited to today’s style of eating—many of the dishes are vegetarian, and the marriage of sweet and savory, such as grains and pulses stewed with fruit and spices, make for unforgettable meals. The sweetmeats and pastries are especially mouthwatering. Written by an Englishwoman who married an Iranian and lived in the country for a quarter century—learning about Persian cooking from her mother-in-law and other friends and relatives—this cookbook takes us on a culinary adventure. It also illustrates the diversity of food as represented by its many different religions ̶ Christian, Jewish, Muslim, and Zoroastrian ̶ while explaining the customs and traditions which make up the exotic and colorful threads in a cuisine which spans more than three thousand years. “In addition to loads of background text covering history and geography, each recipe has its own introduction that places it in cultural and culinary context . . . One showstopper recipe sure to be a hit at a dinner party, the giant meatball from Tabriz hides as a surprise within it a whole chicken . . . An important volume in any international cookery collection.” —Booklist

From Persia to Napa: Wine at the Persian Table

From Persia to Napa: Wine at the Persian Table
Author: Najmieh Batmanglij,Dick Davis
Publsiher: Mage Publishers
Total Pages: 264
Release: 2020-09-09
ISBN 10: 1949445178
ISBN 13: 9781949445176
Language: EN, FR, DE, ES & NL

From Persia to Napa: Wine at the Persian Table Book Review:

Wine is seen as the natural partner of many great cuisines, but few people associate it with Persian food, one of the world's most sophisticated culinary traditions. The ties, in fact, are age-old. From Persia to Napa: Wine at the Persian Table (Mage; $50; 264 pages, with 160 color photos) weaves together history, poetry, a look at modern viniculture, and a wealth of recipes and wine pairings to celebrate the rightful relationship of wine and food on the Persian table. "Whoever seeks the origins of wine must be crazy," a Persian poet once declared, implying that simple enjoyment of this greatest gift of the grape ought to be enough. Since he wrote those words, however, winemaking has been traced all the way back to the northern uplands of the Fertile Crescent some seven millennia ago, the start of a journey that would take it across the Near East and then into Europe in the dawning years of civilization. Iran was one of the nurseries of the wine grape, and, as empires rose and fell there, princes, priests, poets and people in ordinary walks of life all embraced wine in various ways. After Islam came to Iran, wine drinking sometimes slipped from public view, but it never disappeared. In this lavishly illustrated book, Najmieh Batmanglij explores that long and eventful history, then shifts her story to California's famed Napa Valley, half a world away. There, in a kind of up-to-the-minute homage to the past, an Iranian-American named Darioush Khaledi uses the latest vinicultural techniques to make superb wines at a winery reminiscent of Persepolis, the ceremonial capital of the ancient Persian empire. The final section of the book offers 80 recipes, a guide to Persian hospitality, both old and new, and seasonal menus for various occasions. Grapes play a role in most of the recipes, whether in the form of the fruit, the leaf, the juice, the syrup, unripe grapes or their juice (verjuice), vinegar or wine. Although these recipes are presented for the modern table, they are traditional--based on sources as various as a tenth-century Persian cookbook or the culinary archives of a sixteenth-century Persian court. The book has two special sections. One, written by Dick Davis, a leading authority on Persian literature, discusses the unique links between poetry and wine-drinking in Persian culture. The other, by wine-and-food expert Burke Owens, offers guidelines for pairing wine with the distinctive ingredients used in Persian cooking. He has also provided wine suggestions for each recipe.

Food of Life

Food of Life
Author: Najmieh Batmanglij
Publsiher: Mage Pub
Total Pages: 639
Release: 2011
ISBN 10: 9781933823478
ISBN 13: 193382347X
Language: EN, FR, DE, ES & NL

Food of Life Book Review:

Completely redesigned for today's generation of cooks and food enthusiasts, this 25th Anniversary Edition 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. The book provides 330 classical and regional Iranian recipes as well as an introduction to Persian art, history and culture. The book's hundreds of full-colour photographs are intertwined with descriptions of ancient and modern Persian ceremonies, poetry, folktales, travelogue excerpts and anecdotes. This edition is a labour 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 honours 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 humour 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. This 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 photographs illustrating the steps; Colour photographs 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.

The New Persian Kitchen

The New Persian Kitchen
Author: Louisa Shafia
Publsiher: Random House Digital, Inc.
Total Pages: 199
Release: 2013-04-16
ISBN 10: 1607743574
ISBN 13: 9781607743576
Language: EN, FR, DE, ES & NL

The New Persian Kitchen Book Review:

A sumptuous primer on the seasonal cuisine of Iran features dozens of recipes for traditional and modern dishes, demystifying unfamiliar ingredients while sharing healthy adaptations of such classic favorites as Jeweled Rice, Pomegranate Soup and Saffron Ice Cream. 10,000 first printing.

Paradise Lost, Persia from Above

Paradise Lost, Persia from Above
Author: Georg Gerster
Publsiher: Phaidon Incorporated Limited
Total Pages: 184
Release: 2008
ISBN 10:
ISBN 13: UOM:39015079361336
Language: EN, FR, DE, ES & NL

Paradise Lost, Persia from Above Book Review:

A stunning archive of aerial photographs from the 1970s, Lost Persia provides a unique look at a beautiful landscape and fascinating culture few people have seen for themselves.

The Persian Boy

The Persian Boy
Author: Mary Renault
Publsiher: Virago
Total Pages: 496
Release: 2014-08-07
ISBN 10: 1405526211
ISBN 13: 9781405526210
Language: EN, FR, DE, ES & NL

The Persian Boy Book Review:

The Persian Boy traces the last years of Alexander's life through the eyes of his lover, Bagoas. Abducted and gelded as a boy, Bagoas is sold as a courtesan to King Darius of Persia, but finds freedom with Alexander the Great after the Macedon army conquers his homeland. Their relationship sustains Alexander as he weathers assassination plots, the demands of two foreign wives, a sometimes mutinous army, and his own ferocious temper. After Alexander's mysterious death, we are left wondering if this Persian boy understood the great warrior and his ambitions better than anyone.

Salt, Fat, Acid, Heat

Salt, Fat, Acid, Heat
Author: Samin Nosrat
Publsiher: Simon and Schuster
Total Pages: 480
Release: 2017-04-25
ISBN 10: 1476753830
ISBN 13: 9781476753836
Language: EN, FR, DE, ES & NL

Salt, Fat, Acid, Heat Book Review:

Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --

New Food of Life

New Food of Life
Author: Najmieh Batmanglij
Publsiher: Mage Pub
Total Pages: 440
Release: 1992
ISBN 10:
ISBN 13: PSU:000063310818
Language: EN, FR, DE, ES & NL

New Food of Life Book Review:

A collection of 230 classical and regional Iranian recipes along with 120 color illustrations of food and Persian miniatures. Includes descriptions of ancient and modern ceremonies, poetry, tales, travelogue pieces, and anecdotes that provide an introduction to Persian art and culture.

Food

Food
Author: Paul Freedman,Professor Paul Freedman
Publsiher: Univ of California Press
Total Pages: 368
Release: 2007
ISBN 10: 9780520254763
ISBN 13: 0520254767
Language: EN, FR, DE, ES & NL

Food Book Review:

This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.

The Joy of Persian Cooking

The Joy of Persian Cooking
Author: Pari Ardalan Malek
Publsiher: A B C International Group, Incorporated
Total Pages: 280
Release: 2000
ISBN 10: 9781930637122
ISBN 13: 1930637128
Language: EN, FR, DE, ES & NL

The Joy of Persian Cooking Book Review: