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Description:
Wine is seen as the natural partner of many great cuisines, but few people associate it with Persian food, one of the world's most sophisticated culinary traditions. The ties, in fact, are age-old. In this lavishly illustrated book, author Najmieh Batmanglij explores this long and eventful history, weaving together poetry and recipes with an insightful look at modern viniculture in Napa Valley a half a world away at Darioush.
About the Authors:
NAJMIEH BATMANGLIJ has a lifelong mission of introducing people to the pleasures of Persian cuisine. She has spent the past 25 years traveling, teaching cooking, and adapting authentic Persian recipes to tastes and techniques in the West. She is a member of Les Dames d'Escoffier and has taught and lectured throughout the United States. She currently lives in Washington, DC, where she is teaching master classes in Persian cooking and is working on a new book for children to cook with the family.
DICK DAVIS is a poet, scholar and professor. He is also the foremost translator of Persian poetry.
BURKE OWENS is Associate Curator of Wine at Copia: The American Center for Wine, Food & the Arts in Napa, CA.
Critics rejoice for Najmieh Batmanglij's previous books: "New Food of Life" and "Silk Road Cooking"
The definitive book on Persian cooking. Not just a recipe collection but a fond introduction to a culture and a fascinating cuisine."" - LOS ANGELES TIMES.
"Beautifully illustrated... the recipes also pack a punch. I served Levantine Pilaf in pastry at a party and felt a genuine thrill as I cut into the golden dome..." - NEW YORK TIMES. Selected as one of the Vegetarian Cookbooks of 2004 by the New York Times.
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