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Author: Angela Cohan
Publisher:
ISBN: 9781732610347
Category :
Languages : en
Pages :
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Book Description
Author: Angela Cohan
Publisher:
ISBN: 9781732610347
Category :
Languages : en
Pages :
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Book Description
Author: Manuela Darling-Gansser
Publisher: Hardie Grant
ISBN: 9781743795194
Category : Cooking
Languages : en
Pages : 0
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Book Description
Pardiz is a personal journey into Manuela Darling-Gansser's ""paradise past"". Having lived in Iran for the first nine years of her life, she returned as an adult to reconnect with the country she remembered so fondly. This book is a celebration of that time; a compilation of memories, stories and beautiful recipes that underline the depth and broad appeal of this great and enduring food culture. In Pardiz, what Darling-Gansser does is show how seamlessly Persian food fits with trends of today: flourishing food markets; the primacy of local ingredients; the health-giving aspects of vegetable-centric dishes; and the joys of a shared table. The latter is a theme in her book – and in her life. In her choice of recipes, she gives a sense of the diversity of Persian food – whether it is served in a restaurant, eaten at home, prepared for a picnic, or enjoyed on the street, the setting can determine what is served. Ultimately, she focuses on recipes that are not too complicated or time consuming – recognising the great virtue that is simplicity. And encouraging readers to embrace the sociability that goes with the food as much as the food itself.
Author: Naz Deravian
Publisher: Flatiron Books
ISBN: 1250190762
Category : Cooking
Languages : en
Pages : 623
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Book Description
Winner of the IACP 2019 First Book Award presented by The Julia Child Foundation "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.
Author: Naomi Duguid
Publisher: Artisan Books
ISBN: 1579655483
Category : Cooking
Languages : en
Pages : 401
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Book Description
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.
Author: Najmieh Batmanglij
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 456
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Book Description
A collection of 230 classical and regional Iranian recipes along with 120 color illustrations of food and Persian miniatures. Includes descriptions of ancient and modern ceremonies, poetry, tales, travelogue pieces, and anecdotes that provide an introduction to Persian art and culture.
Author: Louisa Shafia
Publisher: Ten Speed Press
ISBN: 1607743574
Category : Cooking
Languages : en
Pages : 210
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Book Description
This luscious and contemporary take on the alluring cuisine of Iran featuring 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients. In The New Persian Kitchen, acclaimed chef and Lucid Food blogger Louisa Shafia explores her Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook. The nearly eighty recipes—such as Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzelles—range from starters to stews to sweets, and employ streamlined kitchen techniques and smart preparation tips. A luscious, contemporary take on a time-honored cuisine, The New Persian Kitchen makes the exotic and beautiful tradition of seasonal Persian cooking both accessible and inspiring.
Author: Jila Dana-Haeri
Publisher: I.B. Tauris
ISBN: 9781848855861
Category : Cooking
Languages : en
Pages : 240
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Book Description
From pomegranate soup to saffron ice cream, the subtleties of Persian cuisine and its unique mix of flavors are unlike any other style of cooking. The traditional emphasis on the use of seasonal ingredients and the importance of a complementary mix of herbs, vegetables, meat, fish, fruit, and spices make for fresh, modern meals based on flavor profiles that have been used for centuries. This highly illustrated cookbook offers an enticing introduction to traditional Persian cuisine through recipes and ingredients accessible to the everyday cook. As a medical doctor, Jila Dana-Haeri has adapted traditional Persian recipes for today’s more health-conscious readers and cooks. Featuring beautiful photographs by award-winning food photographer Jason Lowe, this book is essential for the at-home culinary explorer.
Author: Najmieh Batmanglij
Publisher: Mage Publishers
ISBN: 1933823429
Category : Cooking
Languages : en
Pages : 380
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Book Description
A Taste of Persia is a collection of authentic recipes from one of the world's oldest cuisines, chosen and adapted for today's lifestyle and kitchen. Here are light appetizers and kababs, hearty stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive herbs, spices, or fruits of Iran. 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 photographs, the book includes a useful dictionary of Persian cooking techniques and ingredients, a list of specialty stores around the nation that sell hard-to-find items, and a brief history of Persian cookery. Together these make a complete introduction to this wonderful cuisine.
Author: Marjan Kamali
Publisher: Simon and Schuster
ISBN: 1982107502
Category : Fiction
Languages : en
Pages : 336
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Book Description
A poignant, heartfelt new novel by the award-nominated author of Together Tea—extolled by the Wall Street Journal as a “moving tale of lost love” and by Shelf Awareness as “a powerful, heartbreaking story”—explores loss, reconciliation, and the quirks of fate. Roya, a dreamy, idealistic teenager living amid the political upheaval of 1953 Tehran, finds a literary oasis in kindly Mr. Fakhri’s neighborhood stationery shop, stocked with books and pens and bottles of jewel-colored ink. Then Mr. Fakhri, with a keen instinct for a budding romance, introduces Roya to his other favorite customer—handsome Bahman, who has a burning passion for justice and a love for Rumi’s poetry—and she loses her heart at once. Their romance blossoms, and the little stationery shop remains their favorite place in all of Tehran. A few short months later, on the eve of their marriage, Roya agrees to meet Bahman at the town square when violence erupts—a result of the coup d’etat that forever changes their country’s future. In the chaos, Bahman never shows. For weeks, Roya tries desperately to contact him, but her efforts are fruitless. With a sorrowful heart, she moves on—to college in California, to another man, to a life in New England—until, more than sixty years later, an accident of fate leads her back to Bahman and offers her a chance to ask him the questions that have haunted her for more than half a century: Why did you leave? Where did you go? How is it that you were able to forget me?
Author: Reyna Simnegar
Publisher:
ISBN: 9781583303252
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
