A Taste of Persia: Introduction to Persian Cooking Paperback – 23 Jan 1999
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'an intriguing book, bristling with new ideas and flavours...it will become a mainstay of my library, from which I'll continue to learn new things.' -Vanessa Penrose, Food Illustrated 1/5/00
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Top Customer Reviews
What I appreciate also is that she makes life easy: she gives you a large choice of ingredients. For each recipe, you can use different types of meat, and if you don't have a certain ingredient, you can use another one. You don't have one particular spice that you will never use any more. You can find almost all the ingredients at your local supermarket without having to run all around town to find them.
Persian cuisine is so satisfying and fulfilling, because of all the scents, and aromas. And also it is so healthy because you have everything, the protein, the rice and the vegetables.
After a meal like that you feel satisfied.
I am really thankful to Mrs Batmanglij, because she made me rediscover this beautiful cuisine and most of all she made it easy.
And last but not least, the book is full of commentaries on the history of persian cuisine, how it started and also full of her childhood memories.
So instead of having a dry cook book, I felt like I was cooking with a friend, a warm and happy friend who gave me back "the taste of Persia"
The book is attractive, well printed, easy to read and clearly laid out, very much in the DK style. One curios omission is that there is no section for either breads or baking although a couple of cake and biscuit recipes appear in the deserts section.
This sets out to be an introduction to Iranian cookery and does that well for a reasonable price.
I can't tell you what to buy as an alternative - I am just adapting these recipes according to the feedback of my family.....The cultural introduction is great.
There are plenty of recipes here to delight. Try the "tas kebab", a casserole with layered onions, lamb, quince (or apple), eggplant, carrots, tomatoes, potatoes, prunes, apricots and flavoured with rose petals, cinnamon, cardamom, cumin, verjuice and lime powder or sumac. Or how about the "koresh-e fesenjan", a stew with duck in a sauce of pomegranate and walnuts, and flavoured with cinnamon and saffron.
The same author has also written a more comprehensive volume, New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, which I recommend if you want to splash out a bit more. I also recommend Margaret Shaida's The Legendary Cuisine of Persia, whose recipes tend to be considerably simpler than Batmanglij's but is good for information on ingredients and techniques.
Most Recent Customer Reviews
Very good intro to Persian cooking, great variety of recipes and interesting use of vegetables. Has a detailed section on cooking Persian rice as it would be in the home, but isn't... Read morePublished on 12 Dec. 2013 by FJ Bunker
This is probably the best "all-rounder" out of the range of Iranian cookery books I have, a fine balance of the range, complexity and taste of recipes and of presentation, ease of... Read morePublished on 16 Jan. 2010 by E. L. Wisty
Love the photos for each recipe - very clear to understand and follow. Look forward to trying some of the recipesPublished on 12 Jan. 2010 by Greenway Associates Ltd
I got two of her books and I love all the recipes
Very easy to follow and amazing pictures
I would recommend this to anyone