Happy Nowruz: Cooking With Children to Celebrate the Persian New Year

“Much more than just a recipe collection, this compendium of customs and cookery about a holiday rarely covered in books for youth will be of great value.” – Booklist.

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About the book

Author:

Najmieh Batmanglij

Publish Date:

February 4, 2008

Languages:

English

Pages:

120

ISBN No:

1933823712

Nowruz – the Persian New Year – is one of the world’s great festivals, a full month of activities celebrating the earth, the arrival of spring, and the rebirth of nature. Most of all, it is a festival for families. Children and adults alike can share in preparing special meals, decorating the house, and performing the many ceremonies that welcome the New Year. This book is a guide to customs thousands of years old yet as vital as ever – enjoyable for families no matter where they live or what their beliefs.

Happy Nowruz offers twenty-five fun, easy, and innovative Nowruz recipes, with lots of photos to show you what to do. This is an ideal guide for parents, teachers, and kids – age six and older – to know more about the origins of Nowruz and to get everyone involved in preparing for the arrival of spring by:

• baking Haji Firuz cookies
• germinating seeds in eggshells
• coloring eggs
• making a Nowruz garland
• jumping over fires
• setting the Haft-sinn (seven-s) holiday table
• planting narcissus and hyacinth bulbs
• selecting and buying goldfish
• banging spoons for trick-or-treating
• cooking the Nowruz dinner
• enjoying the Outdoor Thirteen picnic

About the author

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 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 Cooking in Iran: Regional Recipes and Kitchen Secrets, was selected as one of the best cookbooks of Fall 2018 by The New York Times. Her most recent book is Persian Cooking for Dummies. In a November 2021 review of Mayukh Sen’s Taste Makers, The New York Times declared that Najmieh is one of “Seven immigrant women who changed the way Americans eat.” Najmieh is a member of Les Dames d’Escoffier and lives in the Washington, DC area, where in she is the co-founder and executive chef of the Persian restaurant, Joon, which opened in May 2023 in Vienna, Virginia.

Reviews

From: BOOKLIST

“Much more than just a recipe collection, this compendium of customs and cookery about a holiday rarely covered in books for youth will be of great value.”