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Persian cuisine is healthy yet colorful like a Persian miniature, exotic yet simple like a poem by Omar Khayyam. It combines rice, the jewel and foundation of Persian cooking, with a little meat, fowl or fish; plenty of vegetables, fruit, nuts, herbs, and a delicate mix of spices such as rose petals, angelica seeds, dried limes, candied orange peels, cinnamon, cardamom, cumin and saffron to achieve a balanced diet that is uniquely Persian. Najmieh Batmanglij presents 95 exquisite recipes that are low in fat yet high in flavor. From her years in the South of France and the United States, the author has brought about a marriage of ancient Persian cooking, modern French Provencal food presentation, and contemporary American eating styles. The result is a feast for both the eyes and the taste buds. The recipes have been kitchen tested by both American and Persian chefs. They are intelligently written and easy to follow, one per page, each facing a magnificent photograph.
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Najmieh Batmanglij, hailed as "the guru of Persian cuisine" by The Washington Post, has spent the past 30 years cooking, traveling, and adapting authentic Persian recipes to tastes and techniques in the West. Her cookbook, New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, was called "The definitive book of Persian cooking" by the Los Angeles Times; her Silk Road Cooking: A Vegetarian Journey was selected as "One of the ten best vegetarian cookbooks of the year" by The New York Times; and her From Persia to Napa: Wine at the Persian Table won the Gourmand Cookbook Award for the world s best wine history book of 2007. She is a member of Les Dames d'Escoffier and lives in Washington, DC, where she teaches Persian and Silk Road cooking, lectures and consults with restaurants around the world. Her most recent book is Happy Nowruz: Cooking with Children to Celebrate the Persian New Year.From Booklist:
Healthful variations have been developed by Batmanglij for nearly 100 traditional Persian dishes, providing low-fat substitutions for such ingredients as butter. The book is a feast for the eyes and an inspiring invitation to sample Persian cuisine, with full-page color photographs illustrating the recipes and a French flair enlivening their presentation. Among beguiling combinations of spices and herbs, saffron is often the dominant flavor--in a dessert pudding as well as in many specialties, such as eggplant kuku, baked lamb, and sweet and sour stuffed quail with rose petals (an exotic-sounding ingredient that is easy to obtain these days in many markets). Easy-to-follow instructions make this a fine introduction to Persian cooking. Alice Joyce
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Book Description Mage Publishers, 2009. Paperback. Condition: New. Never used!. Seller Inventory # P111933823267
Book Description Mage Publishers, 2009. Condition: New. book. Seller Inventory # M1933823267