A Taste of Persia: An Introduction to Persian Cooking

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I.B.Tauris, Jan 1, 2007 - Cooking, Iranian - 176 pages
3 Reviews
This book is an introduction to the world┐s other ancient cuisine. Persia's cookery, like China┐s, carries within it thousands of years of history, change and refinement, yet still with its roots in ancient sources. A Taste of Persia is a collection of authentic recipes from one of the world┐s most sophisticated and ancient cuisines, chosen and adapted for today┐s lifestyle and kitchen. Here are light appetisers and marinated kebabs, hearty stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive Persian use of herbs, spices and fruits. Each recipe offers clear, easy-to-follow, step-by-step instructions. Most take less than an hour to prepare; many require only a few moments; many others can be made in advance. Besides its 100 recipes and 60 colour photographs, the book includes a useful glossary of Persian cooking techniques and ingredients, and a brief history of Persian cookery. Together these make a complete introduction to this remarkable cuisine.
  

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Iranian food!

User Review  - deadprezin112 - Overstock.com

I asked my friend from Iran to recommend an Iranian/Persian cookbook. He handed me this book! No other comments needed! I cannot wait to try some recipes. You may have to go to your local cultural district for the spiced and ingredients, but I love those trips! Read full review

Review: A Taste of Persia: An Introduction to Persian Cooking

User Review  - Jamie - Goodreads

Not one recipe in this book looks appealing enough for me to try it, which forces me to ask myself why I bought it in the first place. Never was successful with ANY recipe requiring eggplant, plus ... Read full review

Contents

INTRODUCTION
6
6
29
CHICKEN MEAT FISH
53
RICE
93
DESSERTS
141
APPENDICES
159
Copyright

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About the author (2007)

NAJMIEH BATMANGLIJ, hailed as "the guru of Persian cuisine" by The Washington Post, has spent the past 30 years cooking, traveling, and adapting authentic Persian recipes to tastes and techniques in the West. Her book Silk Road Cooking: A Vegetarian Journey was selected as "One of the 10 best vegetarian cookbooks of the year" by The New York Times; and her From Persia to Napa: Wine at the Persian Table won the Gourmand Cookbook Award for the world's best wine history book of 2007. She 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. Her most recent book is Happy Nowruz: Cooking with Children to Celebrate the Persian New Year.

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