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

When Najmieh Batmanglij’s Food of Life was first published back in the mid-1980s, it was probably ahead of its time. American cooks were still concentrating on the cooking of France and Italy, and even Indian cooking was somewhat on the fringe. Let’s face it, we probably were not ready politically for an Iranian cookbook in those days, either. The book got a few really good reviews, but remained something of an obscurity. Times have changed, though, and thankfully because Batmanglij has just republished the book in a gorgeous expanded edition. If you’ve ever been curious about Persian cooking — and that means just about anyone who has ever tasted it — this is the perfect introduction.

Persian American chef Batmanglij presents an outstanding and complete reference for Persian cooking and culture. Novice to expert cooks will appreciate the succinctly detailed ingredients lists and instructions to prepare rich Persian appetizers, soups, vegetables, meat, rice dishes, braises, desserts, breads, preserves, drinks, and snacks. The recipes—accompanied by tips, glossaries, and Persian-English/English-Persian ingredients translations—result in sumptuous dishes. Readers can glimpse the author’s Iranian heritage from her personal anecdotes and short narrative of Persian history….Batmanglij’s clear and detailed instructions will encourage cooks to prepare Persian meals.