PDF Ebook Cooking in Iran: Regional Recipes and Kitchen Secrets, by Najmieh Batmanglij
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Cooking in Iran: Regional Recipes and Kitchen Secrets, by Najmieh Batmanglij
PDF Ebook Cooking in Iran: Regional Recipes and Kitchen Secrets, by Najmieh Batmanglij
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From Publishers Weekly
"Starred Review" Batmanglij (Joon: Persian Cooking Made Simple), who grew up in Iran and has written extensively of the country’s cuisine, offers a massive and thorough guide to Persian cuisine. Batmanglij spent three years traversing the country, stopping in all of its regions, and in this collection of more than 250 recipes she shares an assortment of kebabs as well as osh, a traditional porridge-like soup made with butternut squash or carrot and bulgar. Highlights abound: Azerbaijani dumpling soup, featuring dumplings stuffed with ground meat in a spicy tomato broth; saffroned almond and pistachio baklava; walnut and sumac meatballs (made with lamb or turkey thigh); a savory mushroom pie, similar to the Russian pirozhki; and pistachio cake. Batmanglij fills the book with photos of vendors, farmers, and ancient ruins, and offers history lessons and bits of trivia (“The oldest archeological evidence of pistachios was found in Jarmoâ€). Stories of intimate family dinners shared on her journey and recipes she discovered talking with the locals—such as sweet and sour patties with chicken, mint, and turmeric, and almond paste with saffron (a friend’s mother would “spread the almonds on a clean sheet and cover them with pussy willow flowersâ€)—lend the feel of flipping through a scrapbook with a friend. This is a terrific, reverential, and accessible cookbook. (Nov.) Reviewed on: 10/01/2018
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Review
Najmieh Batmanglij has written eight cookbooks about the cooking of Iran (and its ancient predecessor, Persia), where she was born and lived until 1979. But Cooking in Iran, her magisterial new book, is the first for which she was able to return and travel freely around the country with notebook and camera. The result is an engrossing visual feast of modern Iran, its food and its people, from fish markets in the north piled with fresh Caspian salmon; through farmlands planted with pomegranates, pistachios and crocuses for saffron; to the Indian spices of the Persian Gulf region. With 400 accessible recipes, plus culinary history, ethnography and deep dives on ingredients like smoked rice and barberries, Cooking In Iran is an essential new book.--JULIA MOSKIN, The New York Times "I made chelow with tah-dig for the first time ... the rice and its crust were spectacular. I also cooked eggs in pureed eggplant, a dish from the Caspian region, charring the eggplants directly on a gas burner, which turned this striking dish mildly smoky. You will learn about Iran and its people here, and you'll be stunned by their food. To read the book is to be immersed in another culture, region by region. It took Batmanglij five years to accomplish it all and every bit of labor shows." --Sheryl Julian. The Boston Globe Najmieh Batmanglij is the grande dame of Iranian cooking. It’s time you knew her name. “Cooking in Iran: Regional Recipes & Kitchen Secrets,” out now from Mage Publishers, is the culmination of tens of thousands of miles of travel through Iran she conducted in three stints each year since 2015. She gathered 250 recipes, mostly from women, along the way.--Mayukh Sen, The Washington Post "... A massive and thorough guide to Persian cuisine. This is a terrific, reverential, and accessible cookbook." Best Books of 2018: In what just might be the definitive book on Persian cooking, Batmanglij has culled more than 250 recipes from her years exploring her native country. Batmanglij is intimate and inviting, filling this massive cookbook with enticing recipes, insightful history, and wonderful stories of her travels.--Publishers Weekly “Najmieh Batmanglij exemplifies the joy to be found in tradition….The recipes will reward your effort with deep, intense flavors. but recipes are only part of the experience. the essays on cultural history, tales of personal encounters and 450 photos provide as deep an understanding of this ancient, intriguing and wonderfully diverse country as you are likely to find anywhere. To me, this is what the ideal food gift book should be—beautiful, extravagant in every way, thought-provoking and delicious.“—John “Doc” Willoughby, The Wall Street Journal “I found myself bookmarking every other page, drawn to dishes such as the aromatic rice, lamb, rose petals and barberries, or the tangy dish of tomato and lime broth with tiny meatballs. The journey Batmanglij took to research and write this book is truly astounding; my Persian pantry has grown tenfold with her guidance, exuberance, and recipes.”—Rachel Dolfi, Saveur This immense volume, full of lush photographs of cities, restaurants, landscapes, and beautifully prepared food, offers a culinary tour of Iran….It is a study of a nation’s food, a reference text preserving ingredients, techniques, and traditions for future generations. — Maggie Taft, Booklist "Najmieh is the goddess of Iranian cooking"--Yotam Ottolenghi -- The Guardian "Chefs Across the country are at the forefront of Najmieh's fan base. They know what's good, and they are Inspired by the ingredients and techniques she brings to the table."--Bonnie S. Benwick --The Washington Post
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Product details
Hardcover: 728 pages
Publisher: Mage Publishers; 1 edition (November 2, 2018)
Language: English
ISBN-10: 193382395X
ISBN-13: 978-1933823959
Product Dimensions:
8.7 x 2.3 x 9.8 inches
Shipping Weight: 6 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
21 customer reviews
Amazon Best Sellers Rank:
#38,960 in Books (See Top 100 in Books)
I own more than 100 Persian cookbooks, in English, French, and Farsi. None of them have managed to capture and chronicle the regional diversity of Persian cooking, which deserves to be documented and shared. So, I was looking forward to this book with great anticipation. I have all of the author's previous books, and up to this point I was a fan of her work. This massive book attempts to provide an overview of the traditional cooking of Iran, region by region. Considering the years spent and miles traveled that went into this book, each region in Iran is only given a few recipes and only the briefest overview of what regional culinary traditions, recipes, or ingredients are notable to that area. There is the obligatory discussion of saffron and saffron harvesting, but we can get that from many other books.. Although the author supposedly collected traditional recipes, the author admits that the recipes have been re-worked, and they are no longer the actual traditional recipes, but instead she has used the traditional recipes as a jumping off point. Many ingredients are difficult to obtain outside of Iran, such as unripe pistachios, and a few of them are little known- even to Persians. The pictures are nice, the food styling is artistic. The author's attachment to a particularly unflattering white baseball cap in most of the pictures where she is shown is most unfortunate. This book is enormous; in excess of 750 pages, but considering it's size, the number of actual recipes is surprisingly few. On so many fronts, this book fails to deliver. Instead, it feels like the author traveled extensively and ate her way throughout Iran and then produced a souvenir volume of her adventures; published it, and generated a legitimate tax write off for her travel expenses. I am sure the author had great adventures re-connecting with old friends, making new ones, and re-discovering Iran and it's culinary traditions for herself. However, although this book shares parts of the author's experiences, it's contribution to a true study of regional Persian cooking is sorely lacking, and from a Persian food perspective, this book is a complete let down. It is more of a travel memoir than a cookbook.
Najmieh Batmanglij's Cooking in Iran is not just a cookbook, it's a journey through the plains, mountains, cities, and villages of Iran. A welcome addition to Food of Life, Cooking in Iran further contextualizes the cuisine of Iran within the day-to-day culture of its citizens, and across the many regions of the country. The recipes are based off of treasured household dishes, as well as more popular iterations of classic Iranian fare. While some of the ingredients are hard to find, most of them can be easily procured online. Some of the recipes may seem complicated, but what else should one expect from a world-renowned cookbook author (this is not a coloring book after all)? Despite the daunting look of some of the recipes, the effort put into them is worthwhile. The Spinach and Dumpling Osh (pg. 402) was deeply satisfying, and the Saffron Rice + Potato Croquettes (pg. 328) were delightful and bright (I made the vegan version). Many of the recipes have vegetarian and vegan twists that turn out with solid results.Writing a cookbook is not easy, nor is the research behind it. Cooking in Iran is the best attempt I've come across at distilling the essence of Iranian/Persian food culture. For some, it may seem that the book teeters too much on the travelogue side. However, for those who are unfamiliar with Persian culture (or who will never be able to travel to Iran), the copious amount of information and photographs provide necessary context for the recipes, and illuminates the history of the dishes. I also think Najmieh looks lovely in her white hat.
The book is filled with hundreds of delicious recipes and stunning visuals of the local cuisine of Iran. It traces the story of Najmieh's journey revisiting Iran after thirty-nine years to celebrate the specialties and traditional dishes of each region. It's as much a journey through history as it is through food, and Najmieh does an amazing job tying these two together while providing the reader with clear, step-by-step instructions to creating mouthwatering plates!
This book is a step further than a regular cookbook! It has a bit of history, a bit of geography and lots of dishes that has been forgotten and yet they are super delicious and easy to make/ find ingredients!Not only it is a book for your kitchen or coffee table, it is a novel to read at night before falling asleep and dream about yummy food! :)Najmeh's books has impressed me in the past, but this one by far is the best! :)Thank you Mrs. Batmangili!!!
I don't like the binding. The book is heavy and the hinge is only paper, that split easily. The recipes in the cookbook itself are great, but then I have been cooking Persian food for some time and appreciate a new perspective by this writer.
This book, these recipes, and these pictures take you on a Journey! Journey to the places where I might never be able to go otherwise...I tried the Sumac Meatballs recipe; it was very easy to make and very delicious!!
A stunning book. The stories are beautiful and the recipes are ancient and very delicious.
Absolutely stunning cookbook. The recipes are amazing and the pictures make this book perfect! So much time and care was put into the writing and images captured.
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