- Hardcover: 448 pages
- Publisher: Mage Publishers; 3rd Ed edition (1 Jan 1997)
- Language English
- ISBN-10: 0934211345
- ISBN-13: 978-0934211345
- Product Dimensions: 24.8 x 22.4 x 2.9 cm
- Average Customer Review: 4.6 out of 5 stars See all reviews (18 customer reviews)
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Amazon Bestsellers Rank:
380,898 in Books (See Top 100 in Books)
- #15 in Books > Travel & Holiday > Countries & Regions > Middle East > Iran
- #74 in Books > Food & Drink > National & International Cookery > Middle Eastern
- See Complete Table of Contents
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More About the Author
Product Description
Review
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."
--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
--This text refers to an alternate
Hardcover
edition.
Product Description
This is a treasury of 240 classical and regional Iranian recipes. 120 colour photographs intertwined with descriptions of ancient and modern ceremonies, poetry, folk tales, travelogue excerpts, and anecdotes make "New Food of Life" not just a collection of recipes but also an introduction to Persian art and culture. Each recipe is presented in a format that is brilliantly logical and marvellously easy-to-follow. You will learn how to cook rice, the jewel of Persian cooking, simply yet deliciously. And by combining it with a little meat, fowl, or fish, vegetables, fruits, and herbs, you'll have a balanced diet - colourful, yet healthy, simple yet exotic.Iranian festivals, ceremonies, and celebrations, together with the menus and recipes associated with them are described in detail: from the ancient winter solstice celebration, Yalda, or the 'sun's birthday', which is the origin of such Western holidays as Christmas and Halloween, to the rituals and symbolism involved in a modern Iranian marriage. Like a magnificent Persian carpet, 1,000 years of Persian literature and art have been woven into the book. Food-related pieces from such classics as the "10th century Book of Kings", and "1,001 Nights" to the miniatures of Mir Mussavar and Aq Mirak, from the poetry of Omar Khayyam to the humour of Mulla Nasruddin are all included. Now with the ingredients for Iranian food available in most US cities, "New Food of Life" makes accessible one of the world's oldest - yet least known - culinary traditions where the first recipes were written 4,000 years ago in a cuneiform script on clay tablets.
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Most Helpful Customer Reviews
21 of 23 people found the following review helpful:
4.0 out of 5 stars
An non-Iranians View!,
This review is from: New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies (Hardcover)
Having never even been to a Persian restaurant, practically married into an Iranian family & having a partner who extolls the virtue of Persian cuisine at a moments notice, I ordered this book with a view to seeing if I could pull off a full persian meal.This book is fab - the recipes are incredibly easy to follow - even for a complete novice like me. Still - my persian cooking is now legendary to my in-laws so it can't be too far off the mark!
12 of 13 people found the following review helpful:
4.0 out of 5 stars
A perfect choice for those who eat with their eyes,
By A Customer
This review is from: New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies (Hardcover)
The food of Iran is rich and varied and embraces some of the most sophisticated dishes to be found anywhere. This beautifully produced cookbook provides recipes for a wide range of mouthwatering creations for every occasion, from quick starters and snacks to robust, slowly cooked stews and exotic desserts. Readers may find some of the ingredients called for, such as angelica, barberries, unripe grape powder, sahlab, and quince blossoms, hard to find, but most staples are readily available at Middle Eastern groceries and well stocked supermarkets. There is much pleasure to be derived from merely looking at the stunning illustrations, which is reason enough to want to own this book.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.
4 of 4 people found the following review helpful:
5.0 out of 5 stars
Najmieh has done a great job,
By
This review is from: New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies (Hardcover)
Hi
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.
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