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Author:
Publisher: Research & Education Assoc.
ISBN: 9780738675183
Category : Persian language
Languages : en
Pages : 148
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Book Description
- A series of 18 language titles for students, tourists, and business travelers. - A handy and compact guide, giving enough of the language to help travelers get around and be understood. - Based on materials developed by the U.S. Government for personnel assigned abroad on short notice, requiring quick orientation. - Each book begins with a compact overview of the country's history, contains photos of many sites, and includes a section on up-to-date facts about the country. - Most importantly, each book includes useful words and phrases, popular expressions, common greetings, and words for numbers, money, and time. Each word is accompanied by its translation and a pronunciation guide. A vocabulary list is provided to help locate words quickly. - Trim Size: 5 1/2" x 8 1/4" (14 cm x 21 cm). - A variety of free display racks is available.
Author:
Publisher: Research & Education Assoc.
ISBN: 9780738675183
Category : Persian language
Languages : en
Pages : 148
Get Book Here
Book Description
- A series of 18 language titles for students, tourists, and business travelers. - A handy and compact guide, giving enough of the language to help travelers get around and be understood. - Based on materials developed by the U.S. Government for personnel assigned abroad on short notice, requiring quick orientation. - Each book begins with a compact overview of the country's history, contains photos of many sites, and includes a section on up-to-date facts about the country. - Most importantly, each book includes useful words and phrases, popular expressions, common greetings, and words for numbers, money, and time. Each word is accompanied by its translation and a pronunciation guide. A vocabulary list is provided to help locate words quickly. - Trim Size: 5 1/2" x 8 1/4" (14 cm x 21 cm). - A variety of free display racks is available.
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: 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: Parisa Nobakht
Publisher: Independently Published
ISBN: 9781086645880
Category :
Languages : en
Pages : 196
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Book Description
5 ingredientsQuick and easy Persian food is possible. By sparing yourself the trouble of using tens of ingredients, you can achieve great results while keeping things simple. All the recipes in this book have 5 major ingredients, carefully chosen to respect the original dishes on which they are based. This doesn't mean the intricacies of the dishes containing indigenous Iranian ingredients aren't achievable, nor would I ever discourage you from making them. By adapting the recipes I have cooked, eaten and enjoyed hundreds of times, I hope to pass them on to you so that you can cherish them too. These recipes have been perfected through many repeated attempts, cooked at home and in the test kitchen dozens of times. I can guarantee that they will bring you neither disappointment nor discomfort and that not a single ingredient will be wasted. As fond as I am of my mother and grandmother, when I moved to Holland, I realised that given how expensive energy is and how little time I could spend cooking on any given day, I would have to stray to tradition, or else I would be forced to kiss Persian cuisine goodbye. The methods I developed made cooking a fast and simple process requiring few ingredients. I came to realise that there is nothing wrong with replacing the ingredients I couldn't buy outside of Iran (or specialist supermarkets) and that there is simply no need to waste time soaking beans and chickpeas overnight and cooking them myself. Using tinned ingredients was highly frowned upon in our household, considered lazy and testifying a lack of taste. But doing two masters degrees and working full time as a teacher taught me that there is much more to life than spending hours in the kitchen to prepare a single meal. I reached a turning point in life and began breaking the rules of Persian cuisine. For the past seven years, I have been experimenting, tweaking and developing recipes which reflect the simple Dutch approach to food, applied to the traditional Persian meals I ate growing up in Iran. For me, cooking Iranian food isn't just about making the people I cook for happy, it is about enjoying the process, too. As I have learnt, this isn't possible without taking a relaxed approach.
Author: Wheeler McIntosh Thackston
Publisher:
ISBN:
Category : Persian language
Languages : en
Pages : 406
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Book Description
Author: Joumana Accad
Publisher: Simon and Schuster
ISBN: 0757317715
Category : Cooking
Languages : en
Pages : 471
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Book Description
Joumana Accad, creator of the blog TasteOfBeirut.com, is a native Lebanese, a trained pastry chef, and professional caterer. In her debut cookbook, The Taste of Beirut, she shares her heritage through exquisite food and anecdotes, teaching anyone from newbies to foodies how to master traditional Lebanese cuisine. With over 150 recipes inspired by her Teta (grandmother) in their family's kitchen, Accad captures the healthful and fabulous flavors of the Middle East and makes them completely accessible to home cooks. Each recipe features step-by-step instructions, Accad's warm teaching style and breathtaking color photographs that will make mouths water. Divided into sections including Breads, Breakfast, and Sandwiches; Soups; Mezze Delights; Main Dishes (Stews, Kibbeh, Stuffed Vegetables, and Rice Dishes); plus Pastries and Drinks, here is just a taste of the recipes featured: Spinach turnovers (Fatayer bel-sabanegh) Meat pies (Sfeeha) Kibbeh tartare (vegan) Red pepper and walnut dip (Muhammara) Lebanese couscous (Moghrabieh) Red lentils and rice purée (Mujaddara Safra) Eggplant casserole with tomato, meat and yogurt sauce topping (Fattet al-makdoos) Meat loaf with potato slices (Kafta bel-saniyeh) Zucchini or cauliflower fritters Wings, Lebanese-style Fattoush salad Beet hummus (Mama dallou'a) Zaatar and tapénade bread Wheat berry and milk pudding (Amhiyet bel-haleeb) Sesame and pistachio cookies (Barazek) Lebanese semolina cheesecake (Knafeh) Baklava in a speedy ten-minute version! While The Taste of Beirut brings to life the rich, complex, and delicious flavors of the Middle East, each recipe is refreshingly easy to make. The author's passionate, conversational style will make readers feel like they have a friend from Lebanon right in their kitchen, teaching them everything from cooking techniques to how to stock a kitchen with the best ingredients. Even more than a fabulous Lebanese cookbook, The Taste of Beirut is a proud celebration of people, culture, and cuisine.
Author: Najmieh Batmanglij
Publisher: Mage Publishers
ISBN: 9781933823720
Category : Cooking
Languages : en
Pages : 224
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Book Description
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.
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: Najmieh Batmanglij
Publisher: Mage Publishers
ISBN: 9781933823263
Category : Cooking, Iranian
Languages : en
Pages : 0
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Book Description
Persian cuisine combines rice, the jewel and foundation of Persian cooking, with a little meat, fowl or fish; plenty of onion, garlic, vegetables, fruit, nuts, herbs; and, a delicate, uniquely Persian mix of spices. This book features 95 kitchen-tested recipes that meet the health goals of limiting the calories from saturated fats.
Author: Sabrina Ghayour
Publisher: Mitchell Beazley
ISBN: 1845339673
Category : Cooking
Languages : en
Pages : 287
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Book Description
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.
