Joon: Persian Cooking Made Simple
Joon: Persian Cooking Made Simple

Author: Najmieh Batmanglij

Publisher: Mage Publishers

Published: 2015-10-06

Total Pages: 224

ISBN-13: 9781933823720

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Master chef Najmieh Batmanglij distills one of the worlds oldest and most influential cuisines to capture its unique flavours in recipes adapted to suit our busy lives. Najmiehs fans have been making meals from her Food of Life for over 30 years. For "Joon" she has simplified 75 of her favourite dishes and shows how, with the right ingredients and a few basic tools and techniques, authentic Persian food can easily be prepared at home. The recipes in this book -- each accompanied by a photograph of the finished dish -- come straight from Najmiehs kitchen and include not only the classics of Persian cooking, but also some soon-to-be favourites, such as quinoa or kale cooked Persian-style. You will 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 omelettes filled with vegetables and herbs; spice-infused fish; mouth-watering meatballs and kebabs 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.

Cooking in Iran
Cooking in Iran

Author: Najmieh Batmanglij

Publisher:

Published: 2020-04-07

Total Pages: 728

ISBN-13: 9781949445077

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"The Grande Dame of Iranian Cooking" Esteemed American chef. Award-winning cookbook author. Persian cooking instructor. Iranian immigrant. Storyteller. Mother of two acclaimed sons - Zal, a filmmaker; Rostam, a musician. Born in the middle of the 20th century in Tehran, Iran. Lives in Washington, DC and Los Angeles. Consults with restaurants around the world. Member of Les Dames d'Escoffier.

Bottom of the Pot
Bottom of the Pot

Author: Naz Deravian

Publisher: Flatiron Books

Published: 2018-09-18

Total Pages: 623

ISBN-13: 1250190762

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Winner of the IACP 2019 First Book Award presented by The Julia Child Foundation "Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz.” - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home. At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last. In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.

A Taste of Persia
A Taste of Persia

Author: Najmieh Batmanglij

Publisher:

Published: 2007

Total Pages: 0

ISBN-13: 9781933823133

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A collection of authentic recipes from one of the world's oldest cuisines, chosen and adapted for a contemporary lifestyle and kitchen. It includes light appetisers and kababs, stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive herbs, spices, or fruits of Iran.

Silk Road Cooking
Silk Road Cooking

Author: Najmieh Batmanglij

Publisher:

Published: 2004

Total Pages: 0

ISBN-13: 9780934211963

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This book is at once an exploration, a celebration, and a little-known tale of unity. It presents 150 delicious vegetarian dishes that together trace a fascinating story of culinary linkage. As renowned cookbook writer and teacher Najmieh Batmanglij explains, all have their origins along the ancient network of trade routes known as the Silk Road, stretching from China in the east to the Mediterranean in the west. On this highway moved not just trade goods but also ideas, customs, tastes and such basics of life as cooking ingredients. The result was the connecting and enrichment of dozens of cuisines. In 'Silk Road Cooking: A Vegetarian Journey', Najmieh Batmanglij recounts that process and brings it into the modern kitchen in the form of recipes that are venturesome and yet within reach of any cook. They are intended for vegetarian, partial-vegetarian and non-vegetarian alike -- anyone who is looking for balanced, unusual and exceptionally tasty dishes. The book offers a wealth of information derived from the author's extensive research and her travels along the Silk Road during the past 25 years. She complements the recipes with stories, pictures, histories of ingredients, and words of wisdom from her favourite poets and writers of the region. Introduction: A Travellers Tale; The Era of Caravans; New Foods -- East & West; Toward a Silk Road Cuisine; Salads, Eggs Rice Fruit & Vegetable Braises Pasta, Pizza & Bread Pastries, Desserts & Candies Teas, Coffee & Sherbets Preserves, Pickles & Spices Silk Road Glossary & Resources Credits & Acknowledgements Index.

The Saffron Tales
The Saffron Tales

Author: Yasmin Khan

Publisher: Bloomsbury Publishing USA

Published: 2016-09-27

Total Pages: 416

ISBN-13: 1632867117

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Winner of the M.F.K Fisher Award for Excellence in Culinary Writing from Les Dames d'Escoffier New York Times Best Cookbooks of the Year Wall Street Journal Best Cookbooks of the Year BBC Food Programme Best Cookbooks of the Year A glorious celebration of the food and people of Iran, featuring stories from home kitchens and more than 80 delicious, modern recipes. "This is so much more than a compilation of recipes, gorgeous though they themselves are. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food." --Nigella Lawson "Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country." --Yotam Ottolenghi "Not just a great cookbook but a book full of stories – a love letter to Iran and its people." --Diana Henry Armed with little more than a notebook and a bottle of pomegranate molasses, and fueled by memories of her family's farm in the lush seaside province of Gilan, British-Iranian cook Yasmin Khan traversed Iran in search of the most delicious recipes for this Persian cookbook. Her quest took her from the snowy mountains of Tabriz to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians, and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen, and the lives of ordinary Iranians today. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (shrimp, coriander, and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and eggplant rice) and domaj (mixed herb, flatbread, and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies. With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavors, and food of an enigmatic and beautiful country.

Roseheart
Roseheart

Author: Catherine Dehdashti

Publisher:

Published: 2015-05-11

Total Pages: 304

ISBN-13: 9780986368677

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A story about family, set in the 1990s, and told through the sardonic voice of Valerie Kjos. She's a Midwestern Gen X'er whose life is just barely coming together with her live-in boyfriend when his Iranian mother, Goli, comes for a visit that seems to never end. Valerie will have to decide what's more important--doing everything her own way, or her beloved Naveed and his mother, who might not approve if she knew everything about her. But as she's about to learn, Goli has secrets of her own.

New Food of Life
New Food of Life

Author: Najmieh Batmanglij

Publisher:

Published: 1992

Total Pages: 456

ISBN-13:

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A collection of 230 classical and regional Iranian recipes along with 120 color illustrations of food and Persian miniatures. Includes descriptions of ancient and modern ceremonies, poetry, tales, travelogue pieces, and anecdotes that provide an introduction to Persian art and culture.

A Persian Princess
A Persian Princess

Author: Barbara Diamond Goldin

Publisher: Apples & Honey Press

Published: 2020

Total Pages:

ISBN-13: 9781681155531

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"A grandmother shares stories with her grandaughter about how she used to celebrated Purim in the old country, Iran"--Provided by publisher.

Dyirbal Song Poetry : the Oral Literature of an Australian Rainforest People
Dyirbal Song Poetry : the Oral Literature of an Australian Rainforest People

Author: Robert M. W. Dixon

Publisher: University of Queensland Press(Australia)

Published: 1996

Total Pages: 0

ISBN-13: 9780702225932

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Words with interlinear glosses of 124 songs in Girramay, Jirrbal, Gulngay, Jirru, Mamu, some with musical transcriptions; linguistic and musical analysis of five song styles - Gama and Marrga styles performed at corroborees and lovesong styles Jangala, Burran and Gaynyil; notes on vocabulary, grammar and phonology; brief history of Dyirbal people and effects of contacts with Europeans after 1864 when Cardwell established; survival of Murray Upper community.