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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
--Yotam Ottolenghi, The Guardian
Praise for the 25th Anniversary Edition
"A classic cookbook made even better...Gorgeous expanded
--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."
"Divine cookbook...stunningly beautiful..."
"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
Praise for past editions of this book:
The definitive book on Iranian cooking.
--Los Angeles Times
A stunning cookbook!
A jewel of a book, rich in photography as well as recipes.
--The Washington Post
A beautiful introduction to Persian cuisine & culture.
Too delightful to miss. -- --The New York Times
From the Inside Flap
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.
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