Mustahab cookbook; What makes this cookbook “desirable”!

Nineteen years ago, when Nastaf Daryabandari 's book "Mustaab Ashpazi" was published with the help of his wife, Zande Yad Fahimeh Rastkar, the literary community was waiting for him. This book did not become the best Persian cookbook and the best-selling work of a capable translator and author like Daryabandari. Even cooks and those who had a hand in publishing cookbooks may have previously considered this book to be another joke of humorous humor. Many in the audience, even those eagerly awaiting the release of Daryabandari's new work, thought that this book was going to hear the fleeting experiences of their beloved and eloquent translator about cooking, and were delighted that the powerful Daryabandari pen, even if the content was not so first-rate, made The book should be worth browsing!

BingMag.com Mustahab cookbook; What makes this cookbook “desirable”!

Nineteen years ago, when Nastaf Daryabandari 's book "Mustaab Ashpazi" was published with the help of his wife, Zande Yad Fahimeh Rastkar, the literary community was waiting for him. This book did not become the best Persian cookbook and the best-selling work of a capable translator and author like Daryabandari. Even cooks and those who had a hand in publishing cookbooks may have previously considered this book to be another joke of humorous humor. Many in the audience, even those eagerly awaiting the release of Daryabandari's new work, thought that this book was going to hear the fleeting experiences of their beloved and eloquent translator about cooking, and were delighted that the powerful Daryabandari pen, even if the content was not so first-rate, made The book is worth flipping through!

BingMag.com Mustahab cookbook; What makes this cookbook “desirable”!

Najaf Daryabandari

But Daryabandari did not write a book due to his hobby or high sales desire due to his name and fame, and the result of his work is in fact a complete encyclopedia for cooking in Persian. "Mustaab cookbook, from garlic to onion" is the only cookbook in Persian that has such a strong support for researching the details and delicacies of cooking, and more importantly, it is the only cookbook whose author is a writer before he is a chef. This book is one of the top five cookbooks in Asia.

BingMag.com Mustahab cookbook; What makes this cookbook “desirable”! Nevertheless, it should be Let us go even further and consider the "Mustaab cookbook, from garlic to onion" as a testament to the existing signs, a readable work in the field of anthropology and nutrition culture. It is not without reason that this book, in two volumes with a volume of two thousand and one pages, was published by Siam in less than two decades and has become the best-selling seafaring work.

Of course, cookbooks always have a good market and compare the amount. It is not fair to sell them with literary and philosophical books (like other seafaring works), but this time it is no doubt merely a fascinating and ubiquitous subject such as cooking. The opposite is also true naturally. It was not this high sales that made the so-called "Mustaab cookbook, from garlic to onion" so popular. Daryabandari cookbook has been introduced as the best and most complete cookbook written in Iran.

What makes this cookbook "desirable"!

It might be better to introduce this book with this question What do you expect from a cookbook? More than listing foods and having recipes for each? Some may be more tasteful and troublesome and expect attractive photos, and some, who look more professional, ask the author for pottery feet or the best cooking techniques along with the step-by-step recipe for each food. The fact is that if you want to make another cookbook after encountering a well-prepared cookbook, you will be much tougher!

Daryabandari with this book has actually raised the audience's expectations. Usually in most cookbooks, the author tries to provide information and instructions to the audience as if he were talking to someone without the slightest experience in cooking. Everything is detailed, and the author does not omit anything as the audience's default knowledge. In this way, the book can be useful for a person who enters the kitchen for the first time with the sole purpose of opening the refrigerator and staring at its contents! Let alone that in some books even this obvious principle is not observed and misplaced specialized information only confuses the reader. But while being aware of this principle, Daryabandari more and more respects the audience of a cookbook. He considers it worthy of information that not only after some time of dealing with cooking materials, he sees a delicious result in front of him, but also enjoys it.

BingMag.com Mustahab cookbook; What makes this cookbook “desirable”!

It is sweet to know in general, especially if it is in the field of public information. From birth, one gets acquainted with things, is curious to know more, and tastes the taste of knowledge under one's teeth. Of course, everyday tasks can be handled habitually and mechanically and survived, but only when we can enjoy life to discover and learn. Daryabandari uses the same formula to give his audience a taste of the sweet taste of knowing more about cooking, and from now on cooking is not just a necessary action for him to satisfy his stomach.

It has come, but it does not seem to bore you (in principle, it is a little unlikely that a Persian-speaking person will get tired of Daryabandari). However, Daryabandari has warned the audience as a precaution at the beginning of the most detailed discussion about Iranian cuisine: Readers who do not have the patience to read historical discussions are hereby exempted from reading parts of this chapter.

In this warning, the irony hidden in Daryabandari's words can be seen. On the other hand, the information gathered about Iranian, Chinese, Roman, Indian, Turkish, Arabic, Spanish, Japanese, Italian, French and Russian cooking schools in this book is one of the information that we can find in friendly and kinship gatherings while blowing kebabs. Quote from others and let them know, and at the same time it can change our worldview towards what is called the food culture of nations. This can be especially appealing to someone who has no experience of looking at cooking and nutrition as a science; As much as to interest him in more serious studies in this field. In this way, the view of the audience, which under the influence of the dominant culture, does not consider cooking as a valuable skill, will change.

It is said in the introduction of the book that three important factors form the basis of cooking in each region: Indigenous products , Fuel used and culture in the area. It is under the shadow of these three factors that food culture is formed. For example, somewhere in the book it is said that "Iranian food is based on small slices using a variety of flavors and not thrown away as much as possible." This shows the effects of climate, social conditions and of course culture on the type of food people eat.

BingMag.com Mustahab cookbook; What makes this cookbook “desirable”!

From the unique aspects of the book Mustatab Culinary, if we want to say, we should not forget the language of Daryabandari, which is obsessed with using Persian equations for things, but has chosen the equivalent words to express the meaning carefully and clearly. Of course, the book can also be taken from the same aspect. Because insisting on using unfamiliar words for a Persian-speaking audience, no matter how obsessively chosen, makes the text difficult to read. However, paying attention to such concerns is in turn valuable, and it is also considered diversity! Imagine; In a day when storybooks do not use the author's unique language nor are they so edited, a cookbook is found that makes such an contribution to Persian prose.

Daryabandari suggests (or at least in literature) He prefers to use the Persian equivalent of "microwave oven" instead of "microwave". He even uses the word "freezer" instead of "freezer" and calls the pasta sauce "pasta stew" and

for this reason we We will call this sauce pasta stew, as the Persians often call our stew sauce.

You can also find interesting information about naming foods, especially those related to Iranian cuisine, in the book Mustatab-e-Culinary:

Tas (or bald) is the same pot or type of pot; And tas kebab is a meat that is often cooked with a few types of leeks, without water in a pot over a low heat. The days when many people called shrimp a sea locust and ran away from it are long gone (in fact, the name of a sea locust is also misplaced It was not, because the people of the south of the locust call themselves "Mig", and "he" is a definite article in their dialect.

From the idea to the publication of a well-written cookbook

Writing a cookbook by A writer and translator of literature, though not far from the mind and strange, can not be unequivocal. The spark for writing a well-written cookbook was also sparked by a nightclub. When the late Mohammad Zahraei was the director of Karnameh Publishing House, he was a guest of Daryabandari and Fahimeh Rastkar was traveling. The Mexican food that the seaport prepares for Zahrai that night is accompanied by his mental background on the seafaring culinary skills, where the publisher suggests writing a book. Fahimeh Rastkar, who initially did not communicate with the project, was eventually absorbed and helped write the book for eight consecutive years on the seaport.

BingMag.com Mustahab cookbook; What makes this cookbook “desirable”!

Najaf Daryabandari and his wife, the life of Fahmiyeh Rastkar (actor and voice actor)

Edited by Mohammad Zahraei himself He assumes that the name of the book is based on his suggestion that "what the elders eat". But in the end, it is published under the title of "Kitab Mostatab Ashpari" with the subtitle "From Garlic to Onion". "Mustaab" literally means clean and pure, and of course here it means worthy and complete. In Persian literature, the phrase "Mustaab book" has been used a lot.

This book, which is published in two volumes "Introduction and Teaching" and "Cook Recipes" as a collection called "Musta'b cooking book, from garlic" To Onion "published by Karnameh Publications, can be purchased from BingMag:

Buy the book from BingMag

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