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Food of Life: Ancient Persian and Modern…
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Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies (2020. Auflage)

von Najmieh Batmanglij (Autor)

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238286,975 (4.31)9
Completely redesigned for today's generation of cooks and food enthusiasts, this 25th Anniversary Edition provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine. This edition is a more user-friendly edition of the award-winning and critically acclaimed cookbook series which began in 1986. The book provides 330 classical and regional Iranian recipes as well as an introduction to Persian art, history and culture. The book's hundreds of full-colour photographs are intertwined with descriptions of ancient and modern Persian ceremonies, poetry, folktales, travelogue excerpts and anecdotes. This edition is a labour of love. The book began in exile after the Iranian Revolution of 1979 as a love letter to Batmanglij's children. Today, as accomplished adults in their own fields, her two sons, Zal and Rostam, encouraged her to redesign the book for their generation. "Food of Life" propels Persian cooking into the 21st Century, even as it honours 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 humour 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. This 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 photographs illustrating the steps; Colour photographs 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.… (mehr)
Mitglied:amhv
Titel:Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
Autoren:Najmieh Batmanglij (Autor)
Info:Mage Publishers (2020), Edition: 4th Edition, 640 pages
Sammlungen:Deine Bibliothek, John, Cooking
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Tags:cover LT, cookbook

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Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies von Najmieh Batmanglij

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New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij (1997)
  arosoff | Jul 10, 2021 |
Food of Life—the title is a translation of the Iranian blessing “Nush-e jan” uttered at meals in the same way we might say “Bon appetit!”—is now in its fourth edition and celebrating its own twenty-fifth anniversary. I suppose every cuisine has its modern “bible,” the book that defines the food and the culture for a new generation of cooks in their up-to-date kitchens. Julia Child gave French cooking to the English speaking world. Marcella Hazan taught us how to really cook Italian. Irma Rombauer taught American cooking to the American cook, who had thought she already knew what she was doing, but was mistaken. Claudia Roden gave us Mediterranean and Jewish cuisine. Madhur Jaffrey gave us Indian. Food of Life does for Iranian cuisine what all these cooks have done for their own countries and culinary traditions. It is a standard on the Iranian cook’s shelf.

But should it be a standard on anyone else’s?

Well, if you’ve ever blown four bucks on those little tubs of hummus in the grocery store, or if at any point last summer you did shish-ke-babs on your Weber grill, then I’d say yes.

Cookbooks that seek to introduce an entire culture to new audiences have many roles to fill. They have to actually work as a useful cookbook. They have to give an accurate picture of a traditional way of life that is most likely foreign and mysterious to their readers. They have to overcome barriers of language and barriers caused by the unfamiliarity of techniques, equipment and ingredients. They have to explain the simplest of procedures and take care to spell out the most basic indicators, because they cannot trust that the reader knows, for example, the difference between oil, butter, and ghee in cooking. They have to do this, any yet not be so demanding about authenticity that a home cook with only the produce at her local supermarket at their disposal will simply throw up her hands in frustration.

And the cookbook must do all of this while at the same time infusing its recipes with all the love, joy and exuberance that a person feels when sitting down at a fully laden table, surrounded by friends and family. A travel writer can take a beautiful picture and describe a wonderful scene to make you want to visit a place. But a cookbook writer has to make your mouth water.

In all these things, Food of Life is an astonishing success. Open the book to any random page—say, perhaps, to the recipe for Caspian-Style Fish with Walnut and Pomegranate on page 212: There you will find a full-color, full-page photograph of the dish on the right, while on the left is the recipe laid out with ingredients grouped by each step, measurements in English and metric, clear step-by-step instructions, followed by a series of possible variations. In the margin are prep times, cooking times, serving sizes, and the cook’s own notes, which in this case states that the fish in the picture is a John Dory, but that if you’d prefer you can use fillets instead of a whole fish, only be sure to layer the fillets with the walnut filling, and cut the baking time from thirty minutes to fifteen.

And, because the author’s purpose is to introduce the reader to Iranian culture, in the margin you will also find the Persian name of this dish, written both in Arabic script and Roman letters: Mahi-ye tu paor ba anar. And at the end of each recipe, the author never fails to offer the standard blessing: Nush-e jan! Read full review
1 abstimmen southernbooklady | Nov 26, 2012 |
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Completely redesigned for today's generation of cooks and food enthusiasts, this 25th Anniversary Edition provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine. This edition is a more user-friendly edition of the award-winning and critically acclaimed cookbook series which began in 1986. The book provides 330 classical and regional Iranian recipes as well as an introduction to Persian art, history and culture. The book's hundreds of full-colour photographs are intertwined with descriptions of ancient and modern Persian ceremonies, poetry, folktales, travelogue excerpts and anecdotes. This edition is a labour of love. The book began in exile after the Iranian Revolution of 1979 as a love letter to Batmanglij's children. Today, as accomplished adults in their own fields, her two sons, Zal and Rostam, encouraged her to redesign the book for their generation. "Food of Life" propels Persian cooking into the 21st Century, even as it honours 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 humour 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. This 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 photographs illustrating the steps; Colour photographs 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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