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Livres de Najmieh Batmanglij
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Joon means “life” in Persian. It can be used in multiple ways, from a term of endearment akin to “darling” after someone’s name to showing great enthusiasm: “I love it!” The expression nush-e joon, literally “food of life,” is similar to the French “bon appétit,” a wish that a meal will be enjoyed.
Iran and Persia refer to the same place. These days we use “Iran” to refer to the country and “Persia” or “Persian” for the culture, from Persian carpets, and Persian cats to, Persian cooking. Persian, also called farsi, is the language of Iran.
Iran is situated at the center of the ancient network of trading routes—known today as the Silk Road—that connected China in the east to Italy in the west. The royal kitchens of two ancient Persian empires, a thousand years apart, were famous for their cooking, which both influenced and was influenced by the cuisine of countries along the Silk Road. Later, in the ninth century, it was the Arabs of the Abbasid court in Baghdad who spread Persian culture and cooking more widely in Europe and North Africa.
Much of Iran’s cuisine is essentially vegetarian. Although kababs are popular restaurant fare, they represent only a small sampling of the dishes Iranians eat at home. Persian cooking, with its emphasis on fresh, natural ingredients corresponds with the trend in eating that’s spreading across America. “Join the delicious revolution!” as Alice Waters says; “Eat simply, eat together, eat seasonally, shop at farmers markets.”
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The recipes in this book—each accompanied by a photograph of the finished dish—come straight from Najmieh’s kitchen and include not only the classics of Persian cooking, but also some soon-to-be favorites, such as quinoa or kale cooked Persian-style. You’ll discover delicious side dishes, from cooling, yogurt-based salads and tasty dips and spreads, to more sustaining platters of grains, beans and fresh herbs; tasty “kukus”—frittata-style omelets filled with vegetables and herbs; spice-infused fish; mouth-watering meatballs and kababs served on flat breads with tangy sauces; every kind of rice—including the incomparable polow topped with various sweet and sour braises; not to mention, delightfully aromatic cakes and cookies to round off meals or enjoy as a snack in between.
Food of Life propels Persian cooking into the 21st Century, even as it honors 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 humor 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.
ABOUT THE BOOK'S TITLE
Food of Life, the title of the book, comes from the Persian words nush-e jan, literally "food of life"--a traditional wish in Iran that a dish will be enjoyed. For the updated 1993 edition the title was changed to New Food of Life. Now, for the 25th anniversary edition the title returns to its original name, Food of Life.
The full-color Food of Life 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 photos illustrating the steps.
*Color photos 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
The book offers a wealth of information derived from the author’s extensive research and her travels along the Silk Road during the past 30 years. She complements the recipes with stories, pictures, histories of ingredients, and words of wisdom from her favorite poets and writers of the region. The scope of her culinary journey of discovery is vast – from Xian in China, to Samarkand in present-day Uzbekistan, to Isfahan in Iran, to Istanbul in Turkey, and to the westernmost terminus of the ancient trade routes in Italy. Her recipes – all of them personal favorites – include such exotic yet simple fare as Sichuan Crispy Cucumber Pickles; Afghan Boulani, a savory pastry stuffed with garlic chives; Persian Pomegranate and Walnut Salad; Kermani Pistachio and Saffron Polow with Rose Petals; Chinese Hot and Sour Tofu Noodle Soup; Turkish Almond and Rice Flour Pudding; Uzbek Candied Quince with Walnuts; and Sicilian Sour Cherry Crostata. Fortunately, all the ingredients for these recipes can be obtained at local supermarkets and farmers’ markets. In recent years America has become a kind of modern Silk Road, where wonderful ingredients from all over the world are available to everyone.
Najmieh Batmanglij was exiled from Iran 39 years ago. She was living in France where she did not speak the language or have proper documents—and above all, she was pregnant. Out of a nostalgia and yearning to connect with her roots, she wrote her first cookbook, Food of Life, as a kind of love letter to her children. She wanted to share with them all the good things she had experienced growing up in a traditional family in Iran.
Over the years, Food of Life has been called “the definitive book on Persian cooking” by the Los Angeles Times and “the Persian cookbook Bible” by Iranians and others. Food of Life was followed by six more cookbooks including Silk Road Cooking, which according to the New York Times, read like “a good novel—once you start it’s hard to put down.” But as she worked on these books at home in America, a fantastical dream took hold—a craving to revisit Iran and celebrate the specialties and traditional dishes of each region.
The challenges that faced her—emotional, political, and logistical—were daunting, but she felt she had to do it. She knew from her Silk Road research trip to China twenty years earlier that, under the bulldozer of modernity, Iran too would soon lose many of its traditional ways, special cooking techniques, and small artisanal workshops. Najmieh was determined to capture and preserve them before that happened.
After five years of overcoming obstacles, meticulous planning, and ten thousand miles of traveling the length and breadth of Iran—cooking with local cooks, visiting workshops, and developing recipes—Najmieh’s dream has been realized with the creation of Cooking in Iran: Regional Recipes and Kitchen Secrets. This book is a distillation of those past five years. It is an authoritative exploration of a cuisine whose cultural roots are among the deepest of any in the world.
Najmieh takes us with her on an extraordinary culinary journey: from the daily fish market in Bushehr, on the Persian Gulf, where she and her host buy and cook a 14-pound grouper in a tamarind, cilantro, and garlic sauce, to the heart of historical Isfahan, in central Iran, where she prepares lamb necks in a yogurt, saffron, and candied orange peel sauce topped with caramelized barberries. Traveling north to the Caspian Sea, she introduces us to the authentic Gilaki version of slow-cooked duck in a pomegranate and walnut sauce, served over smoked rice; and the unique flavors of a duck-egg omelet with smoked eggplant and baby garlic. Lingering in the north, in tribal Kurdistan, she treats us to lamb-and-bulgur meatballs filled with caramelized onions and raisins in a saffron sauce. Dropping south, to Bandar Abbas on the coast, she teases our palate with rice cooked in date juice and served with spicy fish, while in Baluchistan she cooks spiced goat in a pit overnight and celebrates the age-old method of making bread in hot ashes.
At every village and off-the-beaten-track community, Najmieh unearths traditional recipes and makes surprising new discoveries, giving us a glimpse along the way of the places where many of the ingredients for the recipes are grown. She treks through the fields and orchards of Iran, showing us saffron being picked in Khorasan and pomegranates in Yazd, dates harvested by the Persian Gulf, pistachios in Kerman, and tea and rice by the Caspian.
With more than 250 recipes and 450 photographs, this updated edition of Cooking in Iran is packed with inspiring ideas and practical tips—everything you’ll need for recreating these glorious dishes so that you can embark on a culinary journey of your own.
Taste Real Home-cooked Persian Food for Breakfast, Lunch, and Dinner
The most celebrated Persian chef in America, Najmieh Batmanglij brings you her favorite traditional, healthy Persian dishes, simplified for modern American kitchens. Persian Cooking For Dummies, written for cooks of all skill levels will transform the way you cook. Offering more than 100 recipes, some of which can be made in less than an hour, this book will guide you through the art and craft of one of the world’s oldest, yet least known culinary, traditions in the West. These flavors and aromas are rarely replicated in restaurants, so prepare to be wowed by your own creations as you follow these easy guidelines in the warmth and comfort of your own kitchen. The distinctive herbs, the heavenly aromas of saffron and rose water, and the sweet and sour flavors will impress your guests and delight your family.
- Prepare kababs, braises, golden-crusted, tah-dig rice dishes, and delicious desserts
- Learn the tricks and techniques that have been perfected over thousands of years
- Enjoy the unique aromas and flavors of the food of Iran—right in your own home
- Learn the history of Persian cooking and access a glossary of Persian culinary terms
- Many recipes are one page, simple to follow, and take less than an hour to make.
Adapted for today’s lifestyle, Persian Cooking For Dummies is perfect for experienced and novice cooks alike. Take a journey through this exotic cuisine and get cooking, with Dummies.
"Whoever seeks the origins of wine must be crazy," a Persian poet once declared, implying that simple enjoyment of this greatest gift of the grape ought to be enough. Since he wrote those words, however, winemaking has been traced all the way back to the northern uplands of the Fertile Crescent some seven millennia ago, the start of a journey that would take it across the Near East and then into Europe in the dawning years of civilization. Iran was one of the nurseries of the wine grape, and, as empires rose and fell there, princes, priests, poets and people in ordinary walks of life all embraced wine in various ways. After Islam came to Iran, wine drinking sometimes slipped from public view, but it never disappeared.
In this lavishly illustrated book, Najmieh Batmanglij explores that long and eventful history, then shifts her story to California's famed Napa Valley, half a world away. There, in a kind of up-to-the-minute homage to the past, an Iranian-American named Darioush Khaledi uses the latest vinicultural techniques to make superb wines at a winery reminiscent of Persepolis, the ceremonial capital of the ancient Persian empire.
The final section of the book offers 80 recipes, a guide to Persian hospitality, both old and new, and seasonal menus for various occasions. Grapes play a role in most of the recipes, whether in the form of the fruit, the leaf, the juice, the syrup, unripe grapes or their juice (verjuice), vinegar or wine. Although these recipes are presented for the modern table, they are traditional--based on sources as various as a tenth-century Persian cookbook or the culinary archives of a sixteenth-century Persian court.
The book has two special sections. One, written by Dick Davis, a leading authority on Persian literature, discusses the unique links between poetry and wine-drinking in Persian culture. The other, by wine-and-food expert Burke Owens, offers guidelines for pairing wine with the distinctive ingredients used in Persian cooking. He has also provided wine suggestions for each recipe.
Happy Nowruz offers twenty-five fun, easy, and innovative Nowruz recipes, with lots of photos to show you what to do. This is an ideal guide for parents, teachers, and kids – age six and older – to know more about the origins of Nowruz and to get everyone involved in preparing for the arrival of spring by: • baking Haji Firuz cookies • germinating seeds in eggshells • coloring eggs • making a Nowruz garland • jumping over fires • setting the Haft-sinn (seven-s) holiday table • planting narcissus and hyacinth bulbs • selecting and buying goldfish • banging spoons for trick-or-treating • cooking the Nowruz dinner • enjoying the Outdoor Thirteen picnic