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Najmieh Batmanglij
Najmieh has spent the past 40 years cooking, traveling, and adapting authentic Persian recipes to tastes and techniques in the West. She has been hailed as “the guru of Persian cuisine” by The Wash...mehr sehenNajmieh has spent the past 40 years cooking, traveling, and adapting authentic Persian recipes to tastes and techniques in the West. She has been hailed as “the guru of Persian cuisine” by The Washington Post. Her Food of Life was called “the definitive book on Iranian cooking” by the Los Angeles Times. Her Silk Road Cooking was selected as one of the 10 best vegetarian cookbooks of 2004 by The New York Times; and her book From Persia to Napa: Wine at the Persian Table won the Gourmand Cookbook Award for the best wine history book of 2007. Najmieh’s most recent book, Cooking in Iran: Regional Recipes and Kitchen Secrets, was selected as one of the best cookbooks of Fall 2018 by The New York Times. Najmieh 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.weniger sehen
Bücher von Najmieh Batmanglij
Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies Cooking in Iran: Regional Recipes and Kitchen Secrets Bewertung: 5 von 5 Sternen5/5A Taste of Persia: An Introduction to Persian Cooking Bewertung: 4 von 5 Sternen4/5Silk Road Cooking: A Vegetarian Journey Bewertung: 4 von 5 Sternen4/5Joon: Persian Cooking Made Simple Bewertung: 4 von 5 Sternen4/5From Persia to Napa: Wine at the Persian Table Bewertung: 4 von 5 Sternen4/5Happy Nowruz: Cooking with Children to Celebrate the Persian New Year Bewertung: 5 von 5 Sternen5/5