Cooking in Iran: Regional Recipes and Kitchen Secrets

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Cooking in Iran: Regional Recipes and Kitchen Secrets

Hardcover(2nd ed.)

$65.00

Hardcover(2nd ed.)
$65.00

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Overview

"Guru of Persian 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. Consults with restaurants around the world. Member of Les Dames d'Escoffier.

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Product Details

ISBN-13:	9781949445077
Publisher:	Mage Publishers
Publication date:	04/07/2020
Edition description:	2nd ed.
Pages:	728
Product dimensions:	8.70(w) x 9.20(h) x 2.50(d)

A Geography of Iran?11
Preface?13
Tehran?14
Arrival?17
Climate?18
A Little History?21
The Tajrish Bazaar?25
Downtown Tehran ?33
Iranian Soups and the Kitchen?37
Ladies' Lunch?40
Tehran in the 1900s?42
Darband?50
Darakeh?56
THE CASPIAN?68
A Little History?71
A Caspian Story?73
Cooking in Rasht?80
Masouleh?103
Harvesting Tea?166
AZARBAIJAN?172
A Little History?175
Ardabil?177
Tabriz?178
Cooking in Tabriz?183
The Story of Omaj?193
The National Dish:
Chelow Kabab?208
The Story of Minced Kabab?215
Wine in an Ancient Kitchen?227
QOM?228
A Little History?229
QAZVIN?232
A Little History?233
Dessert?241
HAMADAN?244
A Little History?245
Iranian Jews?253
ARAK?268
A Little History?269
BREAD?284
A Flat Bread Story?287
KURDISTAN AND THE TRIBAL REGION?312
A Little History?313
ISFAHAN?352
A Little History?354
Iranian Armenians?379
KASHAN?382
A Little History?383
Do Not Despair?385
KHORASAN?388
A Little History?391
Saffron?393
Barberries?417
YAZD?428
A Little History?431
The Cypress at Abarkuh?435
Iranian Zoroastrians?437
Pomegranates?443
A Pastry Workshop?452
KERMAN?461
A Little History?463
The Pistachio Journey?465
The Persian Garden?509
FARS / SHIRAZ?516
A Little History ?518
Hafez?520
Sesame?555
Fill the Glass with Wine?559
KHUZESTAN?563
A Little History?565
THE PERSIAN GULF?574
A Little History?577
Bushehr?579
The Bounty of the Sea?581
The Date Palm?585
A Conversation Between a Date Palm and a Goat?593
SISTAN AND BALUCHISTAN?680
A Little History?682
A Visual Glossary of an Iranian Pantry?702
Acknowledgements?704
Credits?706
RECIPE CONTENTS?708
Index?714

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Editorial Reviews

★ 10/01/2018
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 was 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 Jarmo”). 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 flowers”)—lend the feel of flipping through a scrapbook with a friend. This is a terrific, reverential, and accessible cookbook. (Nov.)

Publishers Weekly

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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