Reyna Simnegar

I seldom write reviews to begin with, so I rarely ever bother to write one for a book I so actively disliked, but in this case, I am not only appalled by the book itself, but also wonder if the person who reviewed before me was paid to sing such high praises.

The book looks beautiful and expensively made, with a nice lay-out and lots of full colour photographs. The disappointment sets in the second one starts to read the recipes carefully. Apparently, cooking to the author means more often than not to open various cans and throw them together; instead of using the proper spices, she uses taco seasoning and a flavoured salt popular in the US, and the moment she added pasta sauce from a jar to her "Persian Mussaka", I weeped. Seriously? I had high hopes for this book, but it was just a waste of money.

ETA: Refering to "Simnegar brought Persian food to the world", as my fellow reviewer puts it - no, she did not. While this book samples recipes from all over the Middle East to begin with, I own a dozen Persian cookbooks, each one better than this one, and if somebody "brought Persian food to the world", it would be Najmieh Batmanglij with her outstanding publication Food of Life, where you will find real Persian food cooked from scratch. And if you are interested in somewhat exotic Jewish cookery, I highly recommend Poopa Dweck's Aromas of Aleppo: The Legendary Cuisine of Syrian Jews along with Joan Nathan's The Foods of Israel Today.… (plus d'informations)

I love cooking, and was sent a review copy of Persian Food from the Non-Persian Bride, and other Kosher Sephardic Recipes You Will Love, by Reyna Simnegar.
I cant’ begin to describe how lovely the cookbook is from the recipes to beautiful photographs to the format, I am absolutely in love with this book! There are tables/charts (that include descriptions, kosher Status, and where to find the item) which show “Spices and Seeds used in Persian cooking, Herbs used in Persian cooking, Most Vegetables and Fruits used in this book, Persian and Middle Eastern Gadgets, and Persian and Middle Eastern Products”. Persian Food from the Non-Persian Bride holds a plethora of information between the pages.

The recipes are categorized as such, within the sections:
“Appetizers and Side Dishes”
“Fish and Soups”
“Poultry and Meat”
“Persian Stews”
“Persian Rice”
“Egg Dishes”
“Dairy Foods”
“Persian Snacks”"Persian Beverages and Desserts”
“Persian Holiday Tutorial”, which includes not only suggested foods, but also particular Jewish holidays and suggested foods for that holiday.
The recipes are delicious sounding, and I made the Chicken in Tomato Sauce and Saffron recipe. I have to tell you that it was outstanding! Take a look at the recipe:

2 whole chickens or 2 chickens cut in pieces or 1 whole turkey
Marinade:
1 6-ounce can tomato paste
1/4 teaspoon saffron powder
1 teaspoon garlic powder pr 3 garlic cloves, pressed
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon pepper
1 lime juiced or 3 tablespoons lime concentrate
1. Preheat oven to 350 F

2. In small bowl combine all ingredients

3. Rub some marinade inside cavity of whole birds. Rub outside of poultry with marinade

4. Bake, uncovered for one hour. Cover with with foil to avoid burning sauce, and bake for 45 more minutes or until thermometer reads160 F
It will yield 8 to 10 servings of delicious chicken!

Serve with rice. This rice is absolutely delicious!

9×13 roaster sprayed with canola oil
4 cups basmati rice, checked and rinsed
6 cups water
1/2 cup chicken consomme powder…parve
1 stick parve margarine…4 ounces cut into pieces
1 cup sweetened dried cranberries
1/2 teaspoon turmeric
1 teaspoon salt

1. Preheat oven to 350 F

2. Spread rice in the bottom of pan

3. Add water, chicken consomme powder, margarine, dried cranberries, saffron, turmeric and salt. Stir together, cover with foil

4. Bake 1 1/2 hours or until rice is tender and water has evaporated

5. Fluff rice with fork and serve on shallow platter mounding rice into a pyramid (wonderful presentation)
Yield 8 servings of scrumptious rice.

The cookbook is filled with rich recipes and wonderful photographs. The ease and delight of Persian cooking is amazingly presented in a user-friendly style, appropriate for beginning cook to more advanced. I highly recommend Persian Food from the Non-Persian Bride to everyone. Reyna Simnegar has brought Persian food to the world in this incredible cookbook. There are recipes in there that all a will enjoy making and eating.

Thank you, Stuart Schnee, PR, for sending me this delightful and deliciously beautiful cookbook, published by Feldheim Publishers.… (plus d'informations)