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From Persia to Napa: Wine at the Persian Table

4.32  ·  Rating Details  ·  19 Ratings  ·  2 Reviews
Wine is seen as the natural partner of many great cuisines, but few people associate in with Persian food. The ties, in fact, are age-old. This book weaves together history, poetry, a look at modern viniculture, recipes and wine pairings to celebrate the rightful relationship of wine and food on the Persian table.
Hardcover, 255 pages
Published September 1st 2006 by Mage Publishers (first published August 1st 2006)
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Sheral
Jul 20, 2008 Sheral rated it it was amazing
This is a wonderful book, just enough history to keep you interested, but not bored. The pictures are great. The recipes are even better. I would recommend this book to all the foodies out there. This book will be on my bookshelf at home. I will gladly read any others by this author.
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Najmieh Batmanglij, hailed as “the guru of Persian cuisine” by The Washington Post, has spent the past 30 years cooking, traveling, and adapting authentic Persian recipes to tastes and techniques in the West. Her cookbook New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, was called “The definitive book of Persian cooking” by the Los Angeles Times; her Silk Road Cooking: ...more
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