Title

  • Food of Life

Author

Publisher

Food of Life

Ancient Persian and Modern Iranian Cooking and Ceremonies

Overview

From the publisher

Completely redesigned for today’s generation of cooks and food enthusiasts, this 25th anniversary edition of Food of Life 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. Food of Life provides 330 classical and regional Iranian recipes as well as an introduction to Persian art, history, and culture. The book’s hundreds of full-color photographs are intertwined with descriptions of ancient and modern Persian ceremonies, poetry, folktales, travelogue excerpts and anecdotes.

The phrase “food of life” is a literal translation of the Persian words nush-e jan, which is a traditional wish in Iran that a dish will be enjoyed. Batmanglij’s book began in exile after the Iranian Revolution of 1979 as a love letter to her children.

Most of the ingredients in Food of Life 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.

For the updated 1993 edition, the book’s title was changed to New Food of Life. Now, for the 25th anniversary edition, the title returns to its original name, Food of Life.

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