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

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.