Get it to UAE by Oct 07 to Oct 29 with standard delivery.
Imported from USA
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."
"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 good."
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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