New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran

By: and and

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Synopsis
The Subtleties of Persian Cuisine and its exciting mix of flavours produce a style of cooking which is totally distinct. The result is one of the great, but least known cuisines of the world. The traditional emphasis on the use of fresh and seasonal ingredients and the importance of a complementary mix of herbs, vegetables, meat, fish, fruit and spices, accords well with the modern emphasis on healthy eating and a balanced diet.The food of Iran is a riot of tastes and aromas with a character quite separate from its Middle Eastern, Turkish and Indian neighbours. The varieties of beautiful jewelled rice dishes, the pre-eminence of saffron and rose-petals, pomegranate seeds, berries and walnuts, the subtle mixings of tarragon, dill, fenugreek leaves, coriander, mint and other herbs, all make for an array of exquisite mouth-watering recipes which mark this cuisine truly original.This highly-illustrated cookbook offers an enticing introduction to traditional Persian cuisine through sumptuous recipes that are accessible to the non-professional cook and are based on ingredients that are readily available in the West. Jila Dana-Haeri has adapted traditional Persian recipes to fit the requirements of today's modern cooks, while Shahrzad Ghorashian has translated Jila's passion into words, creating simple to follow recipes which demonstrate that Persian food can be made easily anywhere in the world.Featuring stunning photographs by award-winning food photographer Jason Lowe, this book will be essential for anyone interested in sampling Persian cuisine and expanding their cultural horizons.
Copyright:
2011

Book Details

Book Quality:
Publisher Quality
Book Size:
240 Pages
ISBN-13:
9780857719553
Related ISBNs:
9781848855861
Publisher:
Bloomsbury Publishing
Date of Addition:
Copyrighted By:
N/A
Adult content:
No
Language:
English
Has Image Descriptions:
No
Categories:
Nonfiction, Art and Architecture, Cooking, Food and Wine, Communication
Submitted By:
Bookshare Staff
Usage Restrictions:
This is a copyrighted book.

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