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

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

by Najmieh Khalili Khalili Batmanglij
 

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Batmanglij, an Iranian emigre who is a culinary historian, effectively weaves Iranian cookery with ancient Persian legends and poetry (unfortunately, many appear sans attributions or dates), and descriptions of traditional ceremonies and holidays. The author serves up a variety of delicacies, such as an eggplant with pomegranate appetizer; stuffed fruits or vegetables, or dolmeh, like grape leaves or apples stuffed with peas and meat; lamb's head and feet soup; omeletskookoofilled with meat, vegetables or herbs; lamb brochettes; stuffed fish with tamarind; sauteed brains; rice with sour cherries; rhubarb stew; mango pickles; carrot preserves; baklava; and hot and cold drinks. The uncomplicated recipes feature preparation and cooking times; lists of Iranian specialty stores in the U.S., and necessary kitchen equipment and ingredients for a Persian pantry, and a Persian-English glossary are included. Illustrations. (September 2)

Product Details

ISBN-13:
9780934211000
Publisher:
Mage Publishers
Publication date:
09/28/1986
Edition description:
REVISED
Pages:
280

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