NAJMIEH BATMANGLIJ, hailed as “The Grande Dame of Iranian Cooking” by The Washington Post, has spent the past 40 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 “A classic cookbook made even better…Gorgeous expanded edition” by Russ Parsons in the Los Angeles Times. Her Silk Road Cooking: A Vegetarian Journey was selected as “One of the 10 best vegetarian cookbooks of 2004” by The New York Times, while her most recent book, Cooking in Iran: Regional Recipes and Kitchen Secrets was selected as one of the 18 best cookbooks of Autumn 2018 by The New York Times, where Julia Moskin called it, “Magisterial…An engrossing visual feast of modern Iran…An essential new book”; and Evan Kleiman of KCRW Radio selected it as her “Cookbook of 2018.” Najmieh 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.
Najmieh offers three hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday, Wednesday and Thursday at 4pm. For more information and registration, please click here.