INTRODUCTION.
I written reviews on five Persian cookbooks by chefs: Naomi Duguid, Najmieh Batmanglij, Naz Deravian, Louisa Shafia & Hamed Allahyari. Any discussion of Persian culture has a long history (listed BELOW). The establishment history began in 3,200 BC with the Elamite Empire. The Persian geography is commonly referred to as the “Fertile Crescent” shown ABOVE in maps of the ancient world including Egypt and Mesopotamia’.
The Persian culinary identity is present in this long history, making Persian special in culinary world. The culinary identity of China, Japan and India are the only Asian cuisines of comparable history and identity. The cookbooks the five (5) chefs are for homecooking of food with a history at beginning of written time.
