Here are light appetizers and kababs, hearty stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive herbs, spices, or fruits of Iran.
Author: Najmieh Batmanglij
Publisher: Mage Pub
A Taste of Persia is a collection of authentic recipes from one of the world's oldest cuisines, chosen and adapted for today's lifestyle and kitchen. Here are light appetizers and kababs, hearty stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive herbs, spices, or fruits of Iran. Each recipe offers clear, easy-to-follow, step-by-step instructions. Most take less than an hour to prepare; many require only a few moments; many others can be made in advance. Besides its 100 recipes and 60 photographs, the book includes a useful dictionary of Persian cooking techniques and ingredients, a list of specialty stores around the nation that sell hard-to-find items, and a brief history of Persian cookery. Together these make a complete introduction to this wonderful cuisine.
Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach.
Author: Naomi Duguid
Publisher: Artisan Books
Winner, James Beard Award for Best Book of the Year, International (2017) Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017) Named a Best Cookbook of the Year by The Boston Globe, Food & Wine, The Los Angeles Times, The New York Times, The New York Times Book Review, The San Francisco Chronicle, USA Today, and The Wall Street Journal “A reason to celebrate . . . a fascinating culinary excursion.” —The New York Times Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah. Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginnings—where a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world.
Batmanglij, Najmieh K. A Taste of Persia. Hong Kong: Mage Publishers, 1999.
Barter, James. Lost Civilizations: the Ancient Persians. New York: Lucent Books,
2006. Blackburn, Mark. Oriental Rugs: The Secrets Revealed. Atglen, PA.:
Author: Alice Lockmiller
A complementary resource for the historical fiction novel, this guide is for experienced teachers of tweens age 10-12. Learn more about the history, geography, culture, religion, lifestyle, heroes, government, language, alphabet, writings, art, and music of this place and time. Guides include age-appropriate curriculum elements such as historical reading material, worksheets, writing projects, puzzles, arts & crafts, tests and timeline events.
FURTHER INFORMATION AND RECIPES : A Taste of Persia by Najmieh
Batmanglij (2004); Secrets of Cooking: Armenian, Lebanese, Persian by Linda
Chirinian (1986); Pomegranates: 70 Celebratory Recipes by Ann Kleinberg (
Author: Mimi Sheraton
Publisher: Workman Publishing
The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.
MIDDLE EAST TOUr Alborz (Russian Hill) Maykadeh Persian Cuisine 1245 Wan
Ness Ave. (North Beach) San Francisco, CA ... braised beef in tomato sauce).
Maykadeh serves up a taste of Persia in North Beach, specializing in meat dishes
With more than 740,000 visitors a month, Chowhound.com has become a favorite source of information for those who want to take their dining experiences off the beaten path. So why should San Francisco eaters limit their choices to the same old locales found in most restaurant guides? As fun to read as it is comprehensive, The Chowhound’s Guide to the San Francisco Bay Area is all about finding the perfect bite for every occasion, focusing on the undiscovered gems that will generate tomorrow’s buzz. From the best Chinatown noodle shops and secret tamale ladies to sumptuous sushi meccas and sensational stock-up stops for a romantic Sonoma picnic, this is the richest treasure trove of San Francisco restaurants, cafes, take-out counters, delis, farmer’s markets, and food carts ever compiled. On the web: http://www.chowhound.com
Everything You Need to Know, From Persia to the Islamic Republic, From Cyrus
to Khamenei William R. Polk ... Khodadad Farmanfarmaian, who made me an
honorary brother of his large family and gave me my first taste of Persian culture.
Author: William R. Polk
Publisher: St. Martin's Press
Category: Political Science
William R. Polk provides an informative, readable history of a country which is moving quickly toward becoming the dominant power and culture of the Middle East. A former member of the State Department's Policy Planning Council, Polk describes a country and a history misunderstood by many in the West. While Iranians chafe under the yolk of their current leaders, they also have bitter memories of generations of British, Russian and American espionage, invasion, and dominance. There are important lessons to be learned from the past, and Polk teases them out of a long and rich history and shows that it is not just now, but for decades to come that an understanding of Iran will be essential to American safety and well-being.
The reception-room is a dismal combination of Persian and European taste,
invariably a failure. The carpets are magnificent, but the curtains are common
serge bordered with white cotton lace, and the tea-table with its costly
equipments was ...
Author: Isabella Lucy Bird
Publisher: Cambridge University Press
Volume 1 of Isabella Bird's account introduces the region's difficulties and fascinations for a nineteenth-century traveller.
Nothing can be more instructive, as an indication of the change of taste which
three and a half centuries effected in Persia, than to compare two criticisms of the
same celebrated verses of the poet Rúdagí (by common consent the greatest ...
Author: E.G. Browne
Category: Social Science
Browne's famous work, first published in 1902, was the essential text on literary history in Persian studies for many years. As an overview of Persian literature from the earliest times until Firdawsi, it continues to be a valuable reference. Out of print for some time, it is now reissued as a library edition, in facsimile to capture the feel of the original edition.
We less frequently see in Persia ' than in The Turks , on the contrary , are a new
Turkey revolts , rebellions , seditious ... for it does not so ofter . happen in divided
with more taste , in a more elegant Persia as in Turkey , that men rise rapidly and
This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present.
Author: Paul Freedman
Publisher: Univ of California Press
This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.
They showed an elegance of design, a true feeling for colour, and a skill in
execution which gave me a high opinion of the taste and fancy of Persian artists
and workmen. In those days they had not been spoilt by contact with Europe, and
Author: Austen Henry Layard
Publisher: Cambridge University Press
A remarkable travel narrative, published in 1887, describing cities, antiquities and lawless tribal regions of Persia in the 1840s.
Author: Joseph Friedrich zu RacknitzPublish On: 2020-01-07
Persian. Taste. Like other Orientals, the Persians may be compared to a man
born in the lap of luxury who has been told from his childhood that he has more
than enough, and that it requires no effort but only the exercise of his will and a
Author: Joseph Friedrich zu Racknitz
Publisher: Getty Publications
This volume translates and examines a rare conspectus of architectural and decorative taste published at the very end of the eighteenth century. Baron Joseph Friedrich zu Racknitz’s pioneering Presentation and History of the Taste of the Leading Nations in Relation to the Interior Decoration of Rooms and to Architecture (Darstellung und Geschichte des Geschmacks der vorzüglichsten Völker in Beziehung auf die innere Auszierung der Zimmer und auf die Baukunst) is little known today. Racknitz, a German aristocrat, traced an early global history of design and ornament through discussions of what he distinguished as twenty-four regional historical tastes. He included a diverse group of ancient classical civilizations, European nations and peoples, Eastern civilizations, and more exotic reaches of the world. This sensitive and informed translation by Simon Swynfen Jervis includes reproductions of the original color plates and essays on Racknitz’s biography, his publication, and the deeper German Enlightenment context, making this an essential volume for eighteenth- and nineteenth-century architecture, decorative arts, and garden design.
of Persia , we shall there see the pointed arch , and all the other parts of what we
call Gothic architecture , still in high fashion , and studded over , as Milton says ,
with barbaric pearl and gold , Lord MODISH . I do remember , now you put me in
Author: James Silk BuckinghamPublish On: 2012-03-08
urious Asiatic taste was here accomplished; and the sober page of history is
swelled beyond its proper bounds, by an enumeration of the objects of state and
splendour which were here collected for the pampered taste of royalty to feed on.
Author: James Silk Buckingham
Publisher: Cambridge University Press
This two-volume 1829 work, reissued here from the 1830 reprint, describes Buckingham's journey from Baghdad to the Persian Gulf.
It is mustahab for every person who has any taste for pleasure and luxurious
indulgence to play on the drum , the dyra , and other instruments . Every house
that can boast of music is blessed , and blesses others ; * and it is a great sin ever
He beautified it by many public buildings , both of use and luxury ; and their
present state attests the solid magnificence of his taste . His memory is much
lamented in Persia ' ; as ' his reign , à reign of dissipation and splendor , was
They likewise bring the Seed out of Tartary, which must be renew'd every seven
Years; for after that time, it degenerates intirely, grows insipid, and the Fruit
retains nothing of its former Taste. Among all these sorts of Melons, there are ...
Author: Sir John Chardin
Publisher: Courier Corporation
Great travel classic offers a vivid portrait of 17th-century life at the court of the Shah: social customs, geography, soil and climate, trade, flora and fauna, and much more.
625 appears to have equalled the magnificence of his ' fortunes ; and from the
number of Grecian prisoners who fell into his power previous to the battle of
Marathon , there could be no want of hands to complete his designs in the
highest taste ...
He discovers that the Persian display is masterminded by a “ Jewish person ”
who has acquired the concession right ... of Ispahan , the large hall on the first
floor being decorated with all the richness of coloring characteristic of Persian taste .
Author: Nasrin Rahimieh
Publisher: Syracuse University Press
This work serves to articulate the disparate, dispersed, and displaced narratives of five Persian subjects. Its complex arguments show five figures' links to a stable Persian identity - complicated by their experiences of travel, exile, conversion, and social change.
... to within a few miles of the Persian Gulf , the air is so dry , that the brightest
steel may be laid bare at all hours to the ... would be regarded as a miracle ; for
the utmost of humidity that the parched earth can here hope to taste , from March