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From Publishers Weekly
Batmanglij, an Iranian emigre who is a culinary historian, effectively weaves Iranian cookery with ancient Persian legends and poetry (unfortunately, many appear sans attributions or dates), and descriptions of traditional ceremonies and holidays. The author serves up a variety of delicacies, such as an eggplant with pomegranate appetizer; stuffed fruits or vegetables, or dolmeh, like grape leaves or apples stuffed with peas and meat; lamb's head and feet soup; omeletskookoofilled with meat, vegetables or herbs; lamb brochettes; stuffed fish with tamarind; sauteed brains; rice with sour cherries; rhubarb stew; mango pickles; carrot preserves; baklava; and hot and cold drinks. The uncomplicated recipes feature preparation and cooking times; lists of Iranian specialty stores in the U.S., and necessary kitchen equipment and ingredients for a Persian pantry, and a Persian-English glossary are included. Illustrations.
Copyright 1986 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
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
See all Editorial Reviews
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