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Trade in Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies (25th Anniversary Edition) for an Amazon.co.uk gift card of up to £17.45, which you can then spend on millions of items across the site. Plus, get an extra £5 when you trade in books worth £10 or more until June 30, 2012. Trade-in values may vary (terms apply). Find more products eligible for trade-in.
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Review
"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
Product Description
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
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Customer Reviews
I am persian myself and bought the book as part of a wedding present for my friend and his wife. Although they ar Iranians (persians) like most who have grown up outside of Iran don't know much about cooking the lovely food. You can not get decent persian cooks in resturants either so one has to learn and appreciate the food. This book is beautifully presented and the recepies are very good. It makes a great present for anyone who is interested in cooking. Persian food is also a little varied between families and regions so you need to adjust some of the recepies to match you preferences so experiment. For example the sweet and sour dishes you need to adjust the chashni (seasoning).
Its a lovely book and now I have ordered one for myself.
This book is fab - the recipes are incredibly easy to follow - even for a complete novice like me.
My only gripe about it is that where the bloomin heck am I meant to find things like persian limes, lavash bread & sumac in deepest darkest Berkshire??? The book could do a better job of giving some realistic alternatives.
Still - my persian cooking is now legendary to my in-laws so it can't be too far off the mark!
Also recommended: "Recipes and Remembrances from an Eastern Mediterranean Kitchen", by Sonia Uvezian. This is a cookbook unlike any other and indispensable reading for lovers of Middle Eastern cuisine.
l gave this book to 2 friends for xmas & they both were really pleased
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