Comments on: Good Mediterranean/Persian Cookbooks

Question: Good Mediterranean/Persian Cookbooks

namespan — Tue, 13 Sep 2005 19:58:26 -0800

What are some good Mediterranean/Persian cookbooks? Is there a Madhur Jaffrey for this kind of cuisine?

By: Keith Talent

Keith Talent — Tue, 13 Sep 2005 20:19:19 -0800

By: Good Brain

Good Brain — Tue, 13 Sep 2005 21:16:25 -0800

The New Food of Life Has become a standard reference for my persian immigrant aunts (and mother) even though they'd all been cooking fine without it for 40 years.

I've been happy with the recipies, though I generally only ever use them as guides rather than strict formulas (which is generally how I use any cookbook).

By: Vidiot

Vidiot — Tue, 13 Sep 2005 22:08:07 -0800

Second Paula Wolfert.

By: misteraitch

misteraitch — Tue, 13 Sep 2005 22:25:13 -0800

I can recommend Crazy Water, Pickled Lemons by Diana Henry.

By: lobakgo

lobakgo — Tue, 13 Sep 2005 22:40:46 -0800

For Persian, I second The New Food of Life--it's excellent. I also like Persian Cooking: A Table of Exotic Delights, by Nesta Ramazani, but I'd get The New Food of Life first.

A sidenote--Persian cuisine isn't really Mediterranean. I think it's more similar to Afghani cuisine.

By: obiwanwasabi

obiwanwasabi — Wed, 14 Sep 2005 01:54:57 -0800

Arabesque: Modern Middle Eastern Food by Greg and Lucy Malouf.

By: benzo8

benzo8 — Wed, 14 Sep 2005 02:34:13 -0800

If you're looking for the symbiosis of meditteranean and North African/Middlep-Eastern cooking, then you can't go wrong with Sam & Sam Clarke's The Moro Cookbook. (And if you're ever in London, visit Moro, the restaurant, on Exmouth Market - one of the best restaurants I've ever visited...)

By: kuperman

kuperman — Wed, 14 Sep 2005 06:04:56 -0800

I have another book by Najmieh Batmanglij, called A Taste of Persia: An Introduction to Persian Cooking. It's not as in depth as New Food of Life, but it's got recipes for most of the stuff you're going to find yourself wanting to cook.

By: Pollomacho

Pollomacho — Wed, 14 Sep 2005 06:35:09 -0800

In a Persian Kitchen is an interesting read, part book about the food, part cookbook. The recipes are a tad salty for my taste and the fesenjun does not have enough anar in it (I like it mom's way, tart and tangy!). Anyway, its got a good basis with which to go on your own.

I also use recipe source for inspiration, and it's free!

By: whatzit

whatzit — Wed, 14 Sep 2005 06:57:20 -0800

A second for Taste of Persia, which is packed with recipes, pictures, and even some history of the cuisine and descriptions of how it has changed, what special ingredients can be added. It may seem like a small book, but you'll never run out of things to do with it. Turns out it's also a favorite of my Persian downstairs neighbor...

By: Pollomacho

Pollomacho — Wed, 14 Sep 2005 13:08:15 -0800

My mom has some dusty, old, lentil stained tome she keeps in a secret hiding place. I'll ask her what it is. She uses it when she cant remember just how many cups of x go in some dish she hasn't made in 30 years but decided to make for thursday's dinner. It also has a weight conversion chart that she uses to go from stuff like chenica to tablespoons and so forth.

By: namespan

namespan — Wed, 14 Sep 2005 18:17:34 -0800

Sweet. Hidden, old, lentil-stained tomes sound perfect.

And thank you very much everone else. This is a great list for me to start with.

By: kitschbitch

kitschbitch — Thu, 15 Sep 2005 06:34:32 -0800

Claudia Roden is excellent - try her Middle Eastern Food