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.
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Najmieh Batmanglij, hailed as one of “Seven Immigrant Women who Changed the Way Americans Eat” by The New York Times, has spent the past 40 years cooking and adapting authentic Persian recipes to tastes and techniques in the West. Her book, Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies was called "The definitive book on Persian cooking" by The Los Angeles Times. Her Silk Road Cooking: A Vegetarian Journey was selected as “One of the 10 best vegetarian cookbooks of 2004” by The New York Times; and her From Persia to Napa: Wine at the Persian Table won the Gourmand Cookbook Award for the world’s best wine history book of 2007. Her books also include Joon: Persian Cooking Made Simple, and Cooking in Iran: Regional Recipes and Kitchen Secrets, about which The Wall Street Journal wrote, “. . . 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.” Her most recent book is Persian Cooking for Dummies published by Wiley and Sons. She is a member of Les Dames d’Escoffier, and lives in Washington, DC, where she teaches Persian cooking, and consults with restaurants around the world.
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