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

Description

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 Read more

Features:

Product Details:

• Publisher ‏ : ‎ Mage Publishers; 4th Edition (August 18, 2020)
• Language ‏ : ‎ English
• Hardcover ‏ : ‎ 640 pages
• ISBN-10 ‏ : ‎ 193382347X
• ISBN-13 ‏ : ‎ 78
• Item Weight ‏ : ‎ 5.19 pounds
• Dimensions ‏ : ‎ 8.84 x 1.79 x 9.73 inches
• Best Sellers Rank: #41,491 in Books (See Top 100 in Books) #12 in Iran History #27 in Middle Eastern Cooking, Food & Wine #58 in Gastronomy History (Books)
• #12 in Iran History
• #27 in Middle Eastern Cooking, Food & Wine