Evolution of “Art of Cooking”
Over the years, “Art of Cooking” evolved significantly. The later editions of the book were published in two volumes, expanding the original 600 recipes to over 1,700, covering a wide range of Iranian and foreign dishes. This expansion was a reflection of Montazemi’s continuous learning and adaptation to changing tastes and culinary trends. The book’s comprehensive nature made it an essential reference for both novice cooks and experienced chefs in Homeland.
The later editions of “Art of Cooking” included more than just recipes; they offered a wealth of knowledge about cooking techniques, kitchen management, and the cultural significance of various dishes. This holistic approach helped solidify the book’s place as a staple in Persian households, particularly among the middle class.