Joon Persian Cooking Made Simple
Afbeeldingen
Sla de afbeeldingen overArtikel vergelijken
Auteur:
Najmieh Batmanglij
- Engels
- Hardcover
- 9781933823720
- 06 oktober 2015
- 224 pagina's
Najmieh Batmanglij
Najmieh Khalili Batmanglij (Persian: نجمیه خلیلی باتمانقلیج, IPA: [nædʒmiːˈje bɒːtmɒːŋɢeˈliːdʒ]) is an Iranian-American chef and award-winning cookbook author. The Washington Post hailed her as "the grande dame of Iranian Cooking." Najmieh Khalili was born in Tehran, Iran in 1947. She received her undergraduate and master's degrees in education in the United States. She returned to Iran after her education in America but was forced into exile in 1979, because of the Iranian Revolution. She and her husband fled to Vence, France as refugees, where she studied cooking and began translating her mother's recipes into French resulting in her first cookbook, Ma Cuisine D'Iran. In the 1980s Batmanglij permanently relocated to Washington, DC where she wrote her celebrated book, Food of Life.[2] After the success of that book, Batmanglij went on to write five more cookbooks, including From Persia to Napa: Wine at the Persian Table, which won a Gourmand Cookbook Award. and Silk Road Cooking: A Vegetarian Journey, which The New York Times compared to reading "a good novel—once you start, it's hard to put down." Batmanglij has appeared on The Martha Stewart Show and also teaches Persian cooking. She is a member of Les Dames d'Escoffier, a society of professional women involved in the food, wine, and hospitality industries. For many years she has taught at the Culinary Institute of America at Greystone in Napa Valley, California during the World of Flavors Conference.
Samenvatting
In Joon, master chef Najmieh Batmanglij distills one of the world’s oldest and most influential cuisines to capture its unique flavors in recipes adapted to suit our busy lives. Najmieh’s fans have been making meals from her Food of Life for more than 30 years. For Joon she has simplified 75 of her favorite dishes and shows how, with the right ingredients and a few basic tools and techniques, authentic Persian food can easily be prepared at home.
* * *
Joon means “life” in Persian. It can be used in multiple ways, from a term of endearment akin to “darling” after someone’s name to showing great enthusiasm: “I love it!” The expression nush-e joon, literally “food of life,” is similar to the French “bon appétit,” a wish that a meal will be enjoyed.
Iran and Persia refer to the same place. These days we use “Iran” to refer to the country and “Persia” or “Persian” for the culture, from Persian carpets, and Persian cats to, Persian cooking. Persian, also called farsi, is the language of Iran.
Iran is situated at the center of the ancient network of trading routes—known today as the Silk Road—that connected China in the east to Italy in the west. The royal kitchens of two ancient Persian empires, a thousand years apart, were famous for their cooking, which both influenced and was influenced by the cuisine of countries along the Silk Road. Later, in the ninth century, it was the Arabs of the Abbasid court in Baghdad who spread Persian culture and cooking more widely in Europe and North Africa.
Much of Iran’s cuisine is essentially vegetarian. Although kababs are popular restaurant fare, they represent only a small sampling of the dishes Iranians eat at home. Persian cooking, with its emphasis on fresh, natural ingredients corresponds with the trend in eating that’s spreading across America. “Join the delicious revolution!” as Alice Waters says; “Eat simply, eat together, eat seasonally, shop at farmers markets.”
* * *
The recipes in this book—each accompanied by a photograph of the finished dish—come straight from Najmieh’s kitchen and include not only the classics of Persian cooking, but also some soon-to-be favorites, such as quinoa or kale cooked Persian-style. You’ll 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 omelets filled with vegetables and herbs; spice-infused fish; mouth-watering meatballs and kababs 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.
So, jump in and explore. You will find inspiration as well as practical guidance: a great age-old cuisine presented for today’s world.
* * *
Joon means “life” in Persian. It can be used in multiple ways, from a term of endearment akin to “darling” after someone’s name to showing great enthusiasm: “I love it!” The expression nush-e joon, literally “food of life,” is similar to the French “bon appétit,” a wish that a meal will be enjoyed.
Iran and Persia refer to the same place. These days we use “Iran” to refer to the country and “Persia” or “Persian” for the culture, from Persian carpets, and Persian cats to, Persian cooking. Persian, also called farsi, is the language of Iran.
Iran is situated at the center of the ancient network of trading routes—known today as the Silk Road—that connected China in the east to Italy in the west. The royal kitchens of two ancient Persian empires, a thousand years apart, were famous for their cooking, which both influenced and was influenced by the cuisine of countries along the Silk Road. Later, in the ninth century, it was the Arabs of the Abbasid court in Baghdad who spread Persian culture and cooking more widely in Europe and North Africa.
Much of Iran’s cuisine is essentially vegetarian. Although kababs are popular restaurant fare, they represent only a small sampling of the dishes Iranians eat at home. Persian cooking, with its emphasis on fresh, natural ingredients corresponds with the trend in eating that’s spreading across America. “Join the delicious revolution!” as Alice Waters says; “Eat simply, eat together, eat seasonally, shop at farmers markets.”
* * *
The recipes in this book—each accompanied by a photograph of the finished dish—come straight from Najmieh’s kitchen and include not only the classics of Persian cooking, but also some soon-to-be favorites, such as quinoa or kale cooked Persian-style. You’ll 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 omelets filled with vegetables and herbs; spice-infused fish; mouth-watering meatballs and kababs 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.
So, jump in and explore. You will find inspiration as well as practical guidance: a great age-old cuisine presented for today’s world.
Productspecificaties
Wij vonden geen specificaties voor jouw zoekopdracht '{SEARCH}'.
Inhoud
- Taal
- en
- Bindwijze
- Hardcover
- Oorspronkelijke releasedatum
- 06 oktober 2015
- Aantal pagina's
- 224
- Illustraties
- Met illustraties
Betrokkenen
- Hoofdauteur
- Najmieh Batmanglij
- Hoofduitgeverij
- Mage Publishers
Overige kenmerken
- Extra groot lettertype
- Nee
- Product breedte
- 193 mm
- Product hoogte
- 28 mm
- Product lengte
- 239 mm
- Studieboek
- Nee
- Verpakking breedte
- 196 mm
- Verpakking hoogte
- 27 mm
- Verpakking lengte
- 243 mm
- Verpakkingsgewicht
- 1070 g
EAN
- EAN
- 9781933823720
Je vindt dit artikel in
- Categorieën
- Taal
- Engels
- Boek, ebook of luisterboek?
- Boek
- Beschikbaarheid
- Leverbaar
- Studieboek of algemeen
- Algemene boeken
Kies gewenste uitvoering
Bindwijze
: Hardcover
Prijsinformatie en bestellen
De prijs van dit product is 35 euro en 58 cent.
Uiterlijk 13 juni in huis
Verkoop door
MyBoeken.nl
- Bestellen en betalen via bol
- Prijs inclusief verzendkosten, verstuurd door MyBoeken.nl
- 30 dagen bedenktijd en gratis retourneren
- Wettelijke garantie via MyBoeken.nl
Shop dit artikel
Vaak samen gekocht
Rapporteer dit artikel
Je wilt melding doen van illegale inhoud over dit artikel:
- Ik wil melding doen als klant
- Ik wil melding doen als autoriteit of trusted flagger
- Ik wil melding doen als partner
- Ik wil melding doen als merkhouder
Geen klant, autoriteit, trusted flagger, merkhouder of partner? Gebruik dan onderstaande link om melding te doen.