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A Taste Of Persia An Introduction To Persian Cooking
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Book Synopsis A Taste of Persia by : Najmieh Batmanglij
Download or read book A Taste of Persia written by Najmieh Batmanglij and published by . This book was released on 2007 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of authentic recipes from one of the world's oldest cuisines, chosen and adapted for a contemporary lifestyle and kitchen. It includes light appetisers and kababs, stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive herbs, spices, or fruits of Iran.
Download or read book Taste of Persia written by Naomi Duguid and published by Artisan Books. This book was released on 2016-09-20 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Persian Cooking written by Nesta Ramazani and published by Ibex Publishers. This book was released on 2014 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: Persian Cooking is the original English language Persian cookbook. For forty years, her Persian Cooking has been a staple in kitchens of those who enjoy the cooking of Iran. This fortieth anniversary edition is revised and updated to take into account, present tastes, the better availability of ingredients and modern cooking tools.
Book Synopsis New Persian Cooking by : Jila Dana-Haeri
Download or read book New Persian Cooking written by Jila Dana-Haeri and published by I.B. Tauris. This book was released on 2011-02-28 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis The Legendary Cuisine of Persia by : Margaret Shaida
Download or read book The Legendary Cuisine of Persia written by Margaret Shaida and published by Grub Street Publishers. This book was released on 2018-04-10 with total page 391 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipes from one of the oldest civilizations in the world, plus color photos and “fascinating historical tidbits” (Library Journal). Winner of the Glenfiddich Award Known today as Iran, Persia is known for 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. Written by an Englishwoman who married an Iranian and lived in the country for a quarter century—learning about Persian cooking from her mother-in-law and other friends and relatives—this cookbook takes us on a culinary adventure. It also illustrates the diversity of food as represented by its many different religions ̶ Christian, Jewish, Muslim, and Zoroastrian ̶ while explaining the customs and traditions which make up the exotic and colorful threads in a cuisine which spans more than three thousand years. “In addition to loads of background text covering history and geography, each recipe has its own introduction that places it in cultural and culinary context . . . One showstopper recipe sure to be a hit at a dinner party, the giant meatball from Tabriz hides as a surprise within it a whole chicken . . . An important volume in any international cookery collection.” —Booklist
Download or read book The Saffron Tales written by Yasmin Khan and published by Bloomsbury Publishing USA. This book was released on 2016-09-27 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the M.F.K Fisher Award for Excellence in Culinary Writing from Les Dames d'Escoffier New York Times Best Cookbooks of the Year Wall Street Journal Best Cookbooks of the Year BBC Food Programme Best Cookbooks of the Year 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.
Download or read book Bottom of the Pot written by Naz Deravian and published by Flatiron Books. This book was released on 2018-09-18 with total page 623 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Persian Cooking for a Healthy Kitchen by : Najmieh Batmanglij
Download or read book Persian Cooking for a Healthy Kitchen written by Najmieh Batmanglij and published by Mage Publishers. This book was released on 2009-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Pomegranates and Roses by : Ariana Bundy
Download or read book Pomegranates and Roses written by Ariana Bundy and published by . This book was released on 2018-10-05 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: Award-winning TV chef Ariana Bundy lifts the lid on Persian cuisine. Complemented by exquisite photographs by Lisa Linder and romantic family stories, Pomegranates and Roses is a Gourmand Cookbook Award winner and was also shortlisted for the Guild of Food Writers Best Cookery Book.
Book Synopsis A Taste of Persia: An Introduction to Persian Cooking by : Najmieh Batmanglij
Download or read book A Taste of Persia: An Introduction to Persian Cooking written by Najmieh Batmanglij and published by Mage Publishers. This book was released on 2012-02-23 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis New Food of Life by : Najmieh Batmanglij
Download or read book New Food of Life written by Najmieh Batmanglij and published by . This book was released on 1992 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis A Taste of Persia by : Najmieh Batmanglij
Download or read book A Taste of Persia written by Najmieh Batmanglij and published by . This book was released on 1999 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This 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 appetisers 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 speciality stores that sell hard-to-find items, and a brief history of Persian cookery. Together these make a complete introduction to this wonderful cuisine.
Book Synopsis Guide to the Library of Congress Classification by : Lois Mai Chan
Download or read book Guide to the Library of Congress Classification written by Lois Mai Chan and published by Bloomsbury Publishing USA. This book was released on 2016-09-26 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: Like earlier editions, this thoroughly updated sixth edition of the classic textbook provides readers with a basic understanding of the Library of Congress Classification system and its applications. The Library of Congress Classification system is used in academic, legal, medical, and research libraries throughout North America as well as worldwide; accordingly, catalogers and librarians in these settings all need to be able to use it. The established gold standard text for Library of Congress Classification (LCC), the sixth edition of Guide to the Library of Congress Classification updates and complements the classic textbook's coverage of cataloging in academic and research libraries. Clear and easy to understand, the text describes the reasoning behind assigning subject headings and subheadings, including use of tables; explains the principles, structure, and format of LCC; details notation, tables, assigning class numbers, and individual classes; and covers classification of special types of library materials. The last chapter of this perennially useful resource addresses the potential role of classification in libraries of the future.
Book Synopsis Engaging Reluctant Readers Through Foreign Films by : Kerry P. Holmes
Download or read book Engaging Reluctant Readers Through Foreign Films written by Kerry P. Holmes and published by R&L Education. This book was released on 2005 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This contemporary text is part of Pearson's groundbreaking "Justice Series," and takes a fresh look at criminal law while maintaining a real-world focus." "Criminal Law "is part of the groundbreaking new series in which best-selling authors and designers have come together focused on one goal - to improve student performance across the criminal justice curriculum. This text maintains a brief format, yet offers a comprehensive introduction to criminal law. The book presupposes no legal expertise, connects criminal law cases to the real world through innovative pedagogy, carefully examines the logic behind high-profile court decisions, and encourages students, through numerous decision making exercises, to be critical thinkers by putting them in the position of the judge, jury, prosecutor or defense attorney. 013376883X / 9780133768831 Criminal Law (Justice Series) Plus NEW MyCJLab with Pearson eText -- Access Card Package Package consists of 0132768496 / 9780132768498 NEW MyCJLab with Pearson eText -- Access Card -- for Criminal Justice Today: An Introductory 0133145573 / 9780133145571 Criminal Law (Justice Series)
Book Synopsis World Food by : Mary Ellen Snodgrass
Download or read book World Food written by Mary Ellen Snodgrass and published by Routledge. This book was released on 2012-09-15 with total page 1882 pages. Available in PDF, EPUB and Kindle. Book excerpt: This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.
Download or read book The 3-Day Reset written by Pooja Mottl and published by Seal Press. This book was released on 2014-04-15 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eating healthy can be a struggle. It’s hard to choose broccoli and brown rice instead of hot, cheesy pizza. And diets often ask you to cut out different foods all at once, leaving you feeling deprived. In The 3-Day Reset, Pooja Mottl outlines 10 simple ways you can change your cravings and start eating whole, healthy, delicious foods—three days at a time. Each reset takes only 72 hours to complete, which means you’ll be able to stay focused on healthy eating from start to finish. Resets include: sugar, wheat, salt, chocolate, yogurt, chicken, beverages, breakfast, salad, and takeout. Packed with delicious recipes and nutritional information to support why you should eat whole foods like quinoa instead of processed, frozen, or packaged foods, The 3-Day Reset will set you on the path to healthy eating… and help you stay there for good.
Download or read book At the Table written by Ken Albala and published by Bloomsbury Publishing USA. This book was released on 2016-04-04 with total page 518 pages. Available in PDF, EPUB and Kindle. Book excerpt: What's for dinner? Not just in America, but around the world? And how is it cooked, what's the historical significance of that food, how is it served and consumed, and who gets to clean up? This book provides fascinating insight into how dinner is defined in countries around the world. Almost universally, "dinner" is a key meal in most countries around the world, whether it be a simple dish of rice and beans, a slice of pizza on the go, or a multi-course formal meal. What do the specifics of how a meal is eaten-by hand instead of with utensils, for example-say about a specific culture? This fascinating one-volume reference guide examines all aspects of dinner in international settings, enabling insightful cross-cultural comparisons and an understanding of the effects of modernization and globalization on food habits. Some 50 countries are covered in chapters focusing on present-day meal habits in Europe, Asia, the Middle East, Africa, and North and South America. The commentary covers everything about the meal, such as the time, the cooking and preparation, shopping for ingredients, the clean-up process, gender-based participation roles, conversation or other social interactions, and etiquette-just about everything that happens at the table. The book is ideal for classroom teaching and learning, as the entries and photos are conducive to teaching students about other cultures, directly supporting the National Geography Standards. Students will be able to make informed comparisons between their own lives and the various cultural experiences described in the book.
