The Language of Cooking

The book Keta¦ b-e Mostat¤ a¦ b-e A¦ špaz¦ i, 1965 pages, published in two volumes, is written by the eminent translator, Najaf Daryabandari. In the first volume, dealing with ``the schools of cooking'', the writer discusses in ten chapters the cooking traditions of the most important countries including Iranian, Chinese, Roman, Hindi, Turkish, Arabic, Spanish, Italian, Japanese, Russian and French. In the section on Iranian cooking, the most important sources have been introduced.What distinguishes this book from other cooking books is its fluent style of writing, making frequent use of original Persian words and expressions. The other advantage of the book is that it not only offers recipes for a great number of dishes from various countries, but also explains the origin of the use of each dish and the rituals associated with it.