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contact/press

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. The 25th Anniversary Edition of her book Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies was called "This summer's most coveted tome" by Vogue. Her Silk Road Cooking: A Vegetarian Journey was selected as “One of the 10 best vegetarian cookbooks of the year” 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. She is a member of Les Dames d’Escoffier and lives in Washington, DC, where she teaches Persian and Silk Road cooking, and consults with restaurants around the world. Her most recent book is Happy Nowruz: Cooking with Children to Celebrate the Persian New Year.

Contact Najmieh Batmanglij here.

"Press Release: 25th Silver Anniversary Edition of Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies."

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najmieh batmaglij

Media Inquiries

For media inquiries concerning Najmieh Batmanglij's books, or to arrange interviews, contact:

Amin Sepehri
Assistant to the Publisher
Mage Publishers
202-342 1642
as@mage.com
http://www.mage.com
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Media Appearances & Articles:

. Najmieh on The Martha Stewart Show on March 16, 2011

A video clip of Najmieh sharing a recipe for Rice with Fava Beans and Lamb Shanks (baqala polow) can be seen here.
The Pittsburgh Gazette, 05/27/11 - "Grill Your Way Around the World

Vogue, 05/26/11 - "Shelf Life: Summer's Best Gift Books"

WeirdCombinations,05/27/11 - "Basmati rice with dried yellow fava beans"

An article on Najmieh in The Washington Post: "Persian food guru updates master cookbook"
Washington Post - ‎Dec 13, 2011 - "Washington Post favorite hometown cookbooks of 2011"
Authors with Washington area roots put out some of the most accessible, appealing cookbooks of the year. The standouts are listed in alphabetical order; dishes mentioned can be found online at washingtonpost.{more>>}
Washington Post - ‎Dec 9, 2011‎ - "Cookie Guide: 25 recipes for the best holiday treats"
From thumbprints to exotic shortbread, our collection of holiday cookie recipes has something for everyone. This year, we've highlighted the handiwork of bakers with local connections. {more>>}
Wisconsin Public Radio's Here on Earth interview with Najmieh about Nowruz can be heard here

ianyan magazine - Mar 15, 2012‎ - "The Khohanotz: Mijink, or Armenian Sweet Bread"
The recipe, adapted from the staple Persian cookbook, “New Food of Life” by Najmieh Batmanglij, is mostly the same for other Armenian treats known as “Gata,” as well as the Azerbaijani pastry known as “Kete” or “Ketah.

Washington Post (blog) - Mar 15, 2012 - "Favorite ways to eat green for St. Patrick's Day"
I love an herby egg (not green eggs!, so my pal Najmieh Batmanglij's fresh herb kuku is the way to go. It's a Persian new year's dish (a holiday coming up in a few weeks), but I'm thinking that with a slight variation it could end up on my Passover table in April.
Christian Science Monitor - Mar 14, 2012 - "Ancient and modern: Iran's lush cuisine"
Armed with Najmieh Batmanglij's newly updated cookbook, "Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies," I marched into the supermarket to find pomegranate molasses, saffron, and barberries.
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Photos for Media Use:
To download high resolution copies of the desired photos below:
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Author Photo #1
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300 dpi print quality jpeg (7.5 x 9.5 - 3 mb)
72dpi jpeg for the web only (400 x 514 - 54 kb)
Author Photo #2
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Author Photo #3
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Food of Life .
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From Persia to Napa
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Silk Road Cooking.
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  Download a pdf file of the biography of Najmieh Batmanglij.