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From Persia to Napa: Wine at the Persian Table

From Persia to Napa: Wine at the Persian Table

by Najmieh Batmanglij

Editorial Reviews

Library Journal - Library Journal
The popular author of well-respected cookbooks like New Food of Life and A Taste of Persia has turned her attention to the tradition of wine at the Persian table. Contrary to popular belief, wine has been featured in Persian literature and history for thousands of years. Shiraz, which many people associate with the wines of Australia and France, was an ancient Persian wine-producing city. This work will interest a wider audience than a general cookery book owing to its introduction carefully tracing the history of wine as it relates to Persian culture; there is a thoughtful chapter on wine in Persian poetry. The recipes, ranging from appetizers to desserts, specify both the preparation and the cooking time, a useful inclusion for the home cook. Batmanglij also provides a list of contacts for hard-to-find ingredients. The book's large format and lavish illustrations make it an attractive addition to larger public libraries and perhaps academic ones, too. Shelley Brown, New Westminster P.L., B.C. Copyright 2006 Reed Business Information.

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Mage Publishers
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9.30(w) x 11.60(h) x 1.20(d)

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