Search Results for "the-saffron-tales-recipes-from-the-persian-kitchen"

The Saffron Tales

The Saffron Tales

Recipes from the Persian Kitchen

  • Author: Yasmin Khan
  • Publisher: Bloomsbury Publishing USA
  • ISBN: 1632867117
  • Category: Cooking
  • Page: 240
  • View: 3707
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A glorious celebration of the food and people of Iran, featuring stories from home kitchens and more than 80 delicious, modern recipes. "This is so much more than a compilation of recipes, gorgeous though they themselves are. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food." --Nigella Lawson "Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country." --Yotam Ottolenghi "Not just a great cookbook but a book full of stories � a love letter to Iran and its people." --Diana Henry Armed with little more than a notebook and a bottle of pomegranate molasses, and fueled by memories of her family's farm in the lush seaside province of Gilan, British-Iranian cook Yasmin Khan traversed Iran in search of the most delicious recipes for this Persian cookbook. Her quest took her from the snowy mountains of Tabriz to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians, and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen, and the lives of ordinary Iranians today. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (shrimp, coriander, and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and eggplant rice) and domaj (mixed herb, flatbread, and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies. With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavors, and food of an enigmatic and beautiful country.

The Saffron Tales

The Saffron Tales

Recipes from the Persian Kitchen

  • Author: Yasmin Khan
  • Publisher: Bloomsbury Publishing
  • ISBN: 1408868741
  • Category: Cooking
  • Page: 240
  • View: 6467
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'Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country' Yotam Ottolenghi 'Not just a great cookbook but a book full of stories � a love letter to Iran and its people' Diana Henry Armed with little more than a notebook and a bottle of pomegranate molasses, British-Iranian cook Yasmin Khan traversed Iran in search of the country's most delicious recipes. Her quest took her from the snowy mountains of Tabriz and the paddyfields of Gilan to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen and the lives of ordinary Iranians today. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) tokofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (prawn, coriander and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and aubergine rice) and domaj (mixed herb, flatbread and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies. With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavours and food of an enigmatic and beautiful country.

The Saffron Tales

The Saffron Tales

Recipes from the Persian Kitchen

  • Author: Yasmin Khan
  • Publisher: Bloomsbury Publishing
  • ISBN: 1408868733
  • Category: Cookbooks
  • Page: 240
  • View: 2189
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'This is so much more than a compilation of recipes, gorgeous though they themselves are. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food' Nigella Lawson'Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country' Yotam Ottolenghi'Not just a great cookbook but a book full of stories - a love letter to Iran and its people' Diana HenryArmed with little more than a notebook and a bottle of pomegranate molasses, British-Iranian cook Yasmin Khan traversed Iran in search of the country's most delicious recipes. Her quest took her from the snowy mountains of Tabriz and the paddyfields of Gilan to the cosmopolitan caf�s of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen and the lives of ordinary Iranians today. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (prawn, coriander and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and aubergine rice) and domaj (mixed herb, flatbread and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies. With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavours and food of an enigmatic and beautiful country.

Zaitoun

Zaitoun

Recipes and Stories from the Palestinian Kitchen

  • Author: Yasmin Khan
  • Publisher: Bloomsbury Publishing
  • ISBN: 1408898306
  • Category: Cooking
  • Page: 256
  • View: 6354
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A dazzling cookbook with vibrant recipes, captivating stories and stunning photography from Palestine 'A moving, hugely knowledgeable and utterly delicious book' Anthony Bourdain 'A big bowl-full of delicious Palestinian recipes, plus lots of insightful and moving stories... Great stuff' Yotam Ottolenghi 'A zingingly evocative collection of personal stories... Calling it a cookbook does it a disservice. Zaitoun deserves to be read as much as cooked from' Observer Food Monthly Bursting with the freshness and brightness that is characteristic of all Levantine cuisine, Palestinian food is fragrant, healthy and delicious. From a colourful array of bountiful mezze dishes to rich slow-cooked stews flavoured with aromatic spice blends, it's a cuisine that represents the very best of modern Middle Eastern cookery. In this beautiful Palestinian cookbook, food writer Yasmin Khan shares recipes and stories from her travels through the region. On her journey she harvests black olives from the groves of Burquin in the West Bank, hand-rolls maftool – the plump Palestinian couscous – in home kitchens in Jenin and even finds time to enjoy a pint with workers at the Taybeh brewery, which is producing the first Palestinian craft beer. As she feasts and cooks with Palestinians of all ages and backgrounds, she learns about the realities of their everyday lives. Zaitoun includes herb-filled salads, quick pickles, fragrant soups, tender roasted meats and rich desserts, and has a special focus on vegetarian versions of Palestinian classics. It has recipes for olive, fig and honey tapenade, roast chicken stuffed with pine nuts and raisins, and pomegranate passion cake, among many others. And surrounding the recipes, there is a chorus of stories from those who love, live and cook with Palestine in their hearts.

The Persian Kitchen

The Persian Kitchen

Home Cooking from the Middle East

  • Author: Neda Afrashi
  • Publisher: N.A
  • ISBN: 9781845332235
  • Category: Cookery, Iranian
  • Page: 191
  • View: 364
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Persian Cooking.

From a Persian Kitchen

From a Persian Kitchen

Fresh Discoveries in Iranian Cooking

  • Author: Jila Dana-Haeri ,Shahrzad Ghorashian
  • Publisher: I.B.Tauris
  • ISBN: 178076801X
  • Category: Cooking
  • Page: 272
  • View: 6169
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The food of Iran is a riot of tastes and aroma, and is one of the great - but least known - cuisines of the world. With an emphasis on the use of seasonal ingredients, fresh herbs and fragrant spices, Jila Dana-Haeri here presents a unique guide to quintessential Persian cooking. The varieties of beautiful jewelled rice dishes, hearty winter dishes and crisp summer salads, showcase the diversity of Iranian regional cooking, from the sweet and sour flavours of the Northern Caspian Coast to the spicy and aromatic tastes of the South and the Persian Gulf. The complimentary mix of flavours - the fresh tartness of pomegranate seeds and the subtle perfume of saffron, tarragon, dill and fenugreek - create an array of mouth-watering recipes that are now, thanks to Dana-Haeri's contribution, accessible to cooks of all levels. This lavishly-illustrated cookbook offers an enticing selection of recipes for any occasion. It will be essential for all interested in expanding their cultural and culinary horizons.

Saraban

Saraban

  • Author: Greg Malouf,Lucy Malouf
  • Publisher: Hardie Grant Publishing
  • ISBN: 1742735525
  • Category: Cooking
  • Page: 747
  • View: 3876
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Following on from the success of their award-winning books, Saha and Turquoise, Greg and Lucy Malouf now explore one of the world’s earliest and greatest empires: Saraban is an unforgettable journey through the culinary landscapes of ancient Persia and modern-day Iran. Persian cooking is one of the oldest and most sophisticated cuisines in the world and its influence has spread across India and the Middle East to North Africa and the Iberian Peninsula and even through Medieval Europe. It’s a cuisine that is subtle, elegant and alluring, which rejoices in rice, uses fresh herbs in abundance and combines meat, fish, fruit and vegetables with exotic spices, such as saffron, cardamom and dried limes. In Saraban, Greg and Lucy discover a land where the rich diversity of climate, countryside, architecture and poetry provide a fitting background for an equal variety and richness of cuisine. Join them as they visit bustling bazaars and tiny soup kitchens, pick saffron before dawn and fish, in time-honoured tradition, from wooden dhows in the Persian Gulf. Then discover the joy of Persian cooking for yourself with the mouth-watering recipes that Greg has created for the home kitchen, as he mixes centuries of tradition with modern techniques and flavours for both the home cook and experienced chef.

Pomegranates and Roses

Pomegranates and Roses

My Persian Family Recipes

  • Author: Ariana Bundy
  • Publisher: N.A
  • ISBN: 9780857206916
  • Category: Cooking, Iranian
  • Page: 224
  • View: 577
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Part memoir, part travelogue, this evocative collection of Persian recipes is a celebration of a vibrant culture and its cuisine.

Taste of Persia

Taste of Persia

A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan

  • Author: Naomi Duguid
  • Publisher: Artisan Books
  • ISBN: 1579655483
  • Category: Cooking
  • Page: 400
  • View: 1079
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Winner, James Beard Award for Best Book of the Year, International (2017) Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017) Named a Best Cookbook of the Year by The Boston Globe, Food & Wine, The Los Angeles Times, The New York Times, The New York Times Book Review, The San Francisco Chronicle, USA Today, and The Wall Street Journal “A reason to celebrate . . . a fascinating culinary excursion.” —The New York Times Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah. Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginnings—where a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world.

Bottom of the Pot

Bottom of the Pot

Persian Recipes and Stories

  • Author: Naz Deravian
  • Publisher: Flatiron Books
  • ISBN: 1250190762
  • Category: Cooking
  • Page: 384
  • View: 4622
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Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz.” - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home. At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last. In BOTTOM OF THE POT, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.

The New Persian Kitchen

The New Persian Kitchen

  • Author: Louisa Shafia
  • Publisher: Random House Digital, Inc.
  • ISBN: 1607743574
  • Category: Cooking
  • Page: 199
  • View: 4861
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A sumptuous primer on the seasonal cuisine of Iran features dozens of recipes for traditional and modern dishes, demystifying unfamiliar ingredients while sharing healthy adaptations of such classic favorites as Jeweled Rice, Pomegranate Soup and Saffron Ice Cream. 10,000 first printing.

The Legendary Cuisine of Persia?

The Legendary Cuisine of Persia?

  • Author: Margaret Shaida
  • Publisher: N.A
  • ISBN: 9781910690369
  • Category:
  • Page: 384
  • View: 9166
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The Legendary Cuisine of Persia is an original and fascinating cookery book which will provide stimulation to all the senses. The book won the Glenfiddich award and was first published by Grub Street in 2000, since when it has never been out of print, and is justly regarded as a classic. It is now reissued in an updated and revised edition with color photographs throughout. Persian cooking is one of the oldest and greatest cuisines of the world. It is refined, sophisticated, subtle yet distinctive, elegant and varied. Fruits, nuts, herbs and spices are combined with rice, fish and meat in combinations whose ancient influence can be found in the cooking of the Middle East, Spain and India. Persian cuisine is perfectly suited to today's style of eating - many of the dishes are vegetarian, and the marriage of sweet and savory, such as grains and pulses stewed with fruit and spices, make for unforgettable meals. The sweetmeats and pastries are especially mouthwatering. Margaret Shaida was born in England. She married an Iranian and went to live in her husband's country in 1955. She stayed there for 25 years and learned Persian cooking from her mother-in-law and other friends and relatives in their own kitchens. Her love of Persian food grew even more passionate during the five years she spent researching this book. What she takes us on is a culinary adventure, illustrating the diversity of food as represented by its many different religions ̶ Christian, Jewish, Muslim and Zoroastrian ̶ whilst explaining the many customs and traditions which make up the exotic and colorful threads in a cuisine which spans more than three thousand years.

Food of Life

Food of Life

A Book of Ancient Persian and Modern Iranian Cooking and Ceremonies

  • Author: Najmieh Batmanglij
  • Publisher: Mage Pub
  • ISBN: 9780934211277
  • Category: Cooking
  • Page: 246
  • View: 4539
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Summers Under the Tamarind Tree

Summers Under the Tamarind Tree

Recipes and memories from Pakistan

  • Author: Sumayya Usmani
  • Publisher: Frances Lincoln
  • ISBN: 1781012075
  • Category: Cooking
  • Page: 244
  • View: 9683
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Summers Under the Tamarind Tree is a contemporary Pakistani cookbook celebrating the varied, exciting and often-overlooked cuisine of a beautiful country. In it, former lawyer-turned-food writer and cookery teacher Sumayya Usmani captures the rich and aromatic pleasure of Pakistani cooking through more than 100 recipes. She also celebrates the heritage and traditions of her home country and looks back on a happy childhood spent in the kitchen with her grandmother and mother. Pakistani food is influenced by some of the world’s greatest cuisines. With a rich coastline, it enjoys spiced seafood and amazing fish dishes; while its borders with Iran, Afghanistan, India and China ensure strong Arabic, Persian and varied Asian flavours. Sumayya brings these together beautifully showcasing the exotic yet achievable recipes of Pakistan.

Persiana

Persiana

Recipes from the Middle East & beyond

  • Author: Sabrina Ghayour
  • Publisher: Mitchell Beazley
  • ISBN: 1845339673
  • Category: Cooking
  • Page: 240
  • View: 1495
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BEST COOKBOOK OF THE YEAR - Observer Food Monthly Awards 2014 Persiana: the new must have cookbook. Sabrina Ghayour's debut cookbook Persiana is an instant classic.... The Golden Girl - Observer Food Monthly A celebration of the food and flavours from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; Persian Flatbread; and Spiced Carrot, Pistachio & Coconut Cake with Rosewater Cream.

The Good Daughter

The Good Daughter

A Memoir of My Mother's Hidden Life

  • Author: Jasmin Darznik
  • Publisher: Grand Central Publishing
  • ISBN: 0446558648
  • Category: Biography & Autobiography
  • Page: 336
  • View: 7358
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We were a world of two, my mother and I, until I started turning into an American girl. That's when she began telling me about The Good Daughter. It became a taunt, a warning, an omen. Jasmin Darznik came to America from Iran when she was only three years old, and she grew up knowing very little about her family's history. When she was in her early twenties, on a day shortly following her father's death, Jasmin was helping her mother move; a photograph fell from a stack of old letters. The girl pictured was her mother. She was wearing a wedding veil, and at her side stood a man whom Jasmin had never seen before. At first, Jasmin's mother, Lili, refused to speak about the photograph, and Jasmin returned to her own home frustrated and confused. But a few months later, she received from her mother the first of ten cassette tapes that would bring to light the wrenching hidden story of her family's true origins in Iran: Lili's marriage at thirteen, her troubled history of abuse and neglect, and a daughter she was forced to abandon in order to escape that life. The final tape revealed that Jasmin's sister, Sara - The Good Daughter - was still living in Iran. In this sweeping, poignant, and beautifully written memoir, Jasmin weaves the stories of three generations of Iranian women into a unique tale of one family's struggle for freedom and understanding. The result is an enchanting and unforgettable story of secrets, betrayal, and the unbreakable mother-daughter bond.

Persian Cookbook

Persian Cookbook

  • Author: Shadi Hasanzadenemati
  • Publisher: Rockridge Press
  • ISBN: 9781623157630
  • Category:
  • Page: N.A
  • View: 5379
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From the kitchens of Persian families to your dining table, with The Enchantingly Easy Persian Cookbook you ll enjoy easy-to-follow recipes that achieve the vibrant flavors of authentic Persian cuisine. Yogurt, eggplant, lamb kebabs, saffron rice if you have ever dined in a Persian restaurant then you know how rich, tantalizing, and satisfying Persian cuisine is. Yet many assume that making favorites, like Pomegranate and Walnut Stew or Saffron Syrup Cake, is too difficult to do at home. Shadi HasanzadeNemati grew up in the kitchen of her Persian mother and can still remember being mesmerized by the sweet aromas of saffron and cinnamon. Inspired by her family s heirloom recipes, Shadi has created a collection of simple, straightforward takes on authentic Persian favorites that are accessible enough for beginners, yet still fun for more seasoned cooks. The Enchantingly Easy Persian Cookbook brings the savory comforts and mystical essence of Persian home cooking to your dining table. The step-by-step instructions in this Persian cookbook make it easier than ever to create classic Persian mainstays in your own home. In this uniquely simple Persian cookbook, you ll find: 100 recipes specifically designed to make Persian cooking fun and stress-free for beginners A handy how-to guide for preparing basic Persian ingredients such as de-seeding pomegranates, making saffron-water, drying limes, and storing fresh herbs Practical grocery shopping recommendations for Persian pantry staples like cardamom and sumac, plus useful photos for identifying unique ingredients such as ghee and clotted cream Helpful labels that indicate each recipe s level of difficulty, plus worth the wait labels for dishes that require more time Tried-and-true tips and tricks to make Persian cooking easier and more successful Memory sidebars that accompany especially treasured recipes, describing Shadi s most cherished recollection connected to that dish With the ease and simplicity of The Enchantingly Easy Persian Cookbook you ll have more fun (and less stress) as you find the magic in new Persian fare, and rediscover the enchantment of recipes you already love. "

Secrets from a Persian Kitchen

Secrets from a Persian Kitchen

Traditional Recipes for Today's Cooks

  • Author: Laurel Davar
  • Publisher: Createspace Independent Publishing Platform
  • ISBN: 9781530898657
  • Category:
  • Page: 106
  • View: 3751
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This little gem of a cookbook contains 94 recipes with 68 photographic illustrations. It is a valuable resource for experienced Persian cooks as well as an excellent primer for beginning cooks. Laurel Davar's mother-in-law, Parvin Davar, was an exceptional Persian cook. Some said, "a true gourmet." She could just as easily turn out a banquet for dignitaries as she could prepare a large family dinner or satisfy a picky child. Her work in the kitchen began at the age of 5 and her life is a compelling story in itself. Over time, Parvin's dedication to excellence earned her the respect of family and friends. Other cooks deferred to her judgment. Now, for the first time her recipes and methods are revealed in Secrets from a Persian Kitchen, Traditional Recipes for Today's cooks, lovingly compiled and illustrated by Laurel Davar.

Joon: Persian Cooking Made Simple

Joon: Persian Cooking Made Simple

  • Author: Najmieh Batmanglij
  • Publisher: Mage Publishers
  • ISBN: 9781933823720
  • Category: Cooking
  • Page: 224
  • View: 822
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Master chef Najmieh Batmanglij distills one of the worlds oldest and most influential cuisines to capture its unique flavours in recipes adapted to suit our busy lives. Najmiehs fans have been making meals from her Food of Life for over 30 years. For "Joon" she has simplified 75 of her favourite dishes and shows how, with the right ingredients and a few basic tools and techniques, authentic Persian food can easily be prepared at home. The recipes in this book -- each accompanied by a photograph of the finished dish -- come straight from Najmiehs kitchen and include not only the classics of Persian cooking, but also some soon-to-be favourites, such as quinoa or kale cooked Persian-style. You will discover delicious side dishes, from cooling, yogurt-based salads and tasty dips and spreads, to more sustaining platters of grains, beans and fresh herbs; tasty "kukus" -- frittata-style omelettes filled with vegetables and herbs; spice-infused fish; mouth-watering meatballs and kebabs served on flat breads with tangy sauces; every kind of rice -- including the incomparable polow topped with various sweet and sour braises; not to mention, delightfully aromatic cakes and cookies to round off meals or enjoy as a snack in between.

New Food of Life

New Food of Life

Ancient Persian and Modern Iranian Cooking and Ceremonies

  • Author: Najmieh Batmanglij
  • Publisher: Mage Pub
  • ISBN: N.A
  • Category: Cooking
  • Page: 440
  • View: 4282
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This is a treasury of 240 classical and regional Iranian recipes. 120 colour photographs intertwined with descriptions of ancient and modern ceremonies, poetry, folk tales, travelogue excerpts, and anecdotes make New Food of Life not just a collection of recipes but also an introduction to Persian art and culture. Each recipe is presented in a format that is brilliantly logical and marvellously easy-to-follow. You will learn how to cook rice, the jewel of Persian cooking, simply yet deliciously. And by combining it with a little meat, fowl, or fish, vegetables, fruits, and herbs, you'll have a balanced diet -- colourful, yet healthy, simple yet exotic. Iranian festivals, ceremonies, and celebrations, together with the menus and recipes associated with them are described in detail: from the ancient winter solstice celebration, Yalda, or the "sun's birthday," which is the origin of such Western holidays as Christmas and Halloween, to the rituals and symbolism involved in a modern Iranian marriage. Like a magnificent Persian carpet, 1,000 years of Persian literature and art have been woven into the book. Food-related pieces from such classics as the 10th century Book of Kings, and 1,001 Nights to the miniatures of Mir Mussavar and Aq Mirak, from the poetry of Omar Khayyam to the humour of Mulla Nasruddin are all included. Now with the ingredients for Iranian food available in most US cities, "New Food of Life" makes accessible one of the world's oldest -- yet least known -- culinary traditions where the first recipes were written 4,000 years ago in a cuneiform script on clay tablets.