The New Food of Life: A Book of Ancient Persian and Modern Iranian Cooking and Ceremonies (Anglais) Relié – 1 janvier 1997
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Descriptions du produit
Revue de presse
"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
Praise for the 25th Anniversary Edition "A classic cookbook made even better...Gorgeous expanded edition." --LOS ANGELES TIMES "Divine cookbook...stunningly beautiful...cannot wait to put it to use." --ALICE WATERS "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 --Los Angeles Times
A jewel of a book, rich in photography as well as recipes. --The Washington Post --The Washington Post --Ce texte fait référence à l'édition Relié .
Présentation de l'éditeur
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 --Ce texte fait référence à l'édition Relié .
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Dans ce livre(En savoir plus)
Traditionally, Iranian meals are served on the sofreh, a cotton cover embroidered with prayers and poems, which is spread over a Persian carpet or a table. Lire la première page
Couverture | Table des matières | Extrait | Index | Quatrième de couverture
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it's also pleasant to see that the explanations are easy to follow.
the book is complete of very famous iranian dishes. I enjoyed reading it.