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Completely redesigned for today's generation of cooks and food
enthusiasts, this 25th Anniversary Edition provides a treasure
trove of recipes, along with an immersive cultural experience for
those seeking to understand this ancient and timeless cuisine. This
edition is a more user-friendly edition of the award-winning and
critically acclaimed cookbook series which began in 1986. The book
provides 330 classical and regional Iranian recipes as well as an
introduction to Persian art, history and culture. The book's
hundreds of full-colour photographs are intertwined with
descriptions of ancient and modern Persian ceremonies, poetry,
folktales, travelogue excerpts and anecdotes. This edition is a
labour of love. The book began in exile after the Iranian
Revolution of 1979 as a love letter to Batmanglij's children.
Today, as accomplished adults in their own fields, her two sons,
Zal and Rostam, encouraged her to redesign the book for their
generation. "Food of Life" propels Persian cooking into the 21st
Century, even as it honours venerable traditions and centuries of
artistic expression. It is the result of 30 years of collecting,
testing and adapting authentic and traditional Persian recipes for
the American kitchen. Most of its ingredients are readily available
throughout the U.S. enabling anyone from a master chef to a novice
to reproduce the refined tastes, textures, and beauty of Persian
cuisine. Food-related pieces from such classics as the 10th century
Book of Kings, and 1,001 Nights to the miniatures of Mir Mosavvar
and Aq Mirak, from the poetry of Omar Khayyam and Sohrab Sepehri to
the humour of Mulla Nasruddin are all included. Each recipe is
presented with steps that are logical and easy to follow. Readers
learn how to simply yet deliciously cook rice, the jewel of Persian
cooking, which, when combined with a little meat, fowl, or fish,
vegetables, fruits, and herbs, provides the perfect balanced diet.
This 25th Anniversary Edition contains 50% more pages than its 2009
predecessor and special added features: New Recipes adapted from
Sixteenth-Century Persian cookbooks; Added vegetarian section for
most recipes; Comprehensive dictionary of all ingredients; A glance
at a few thousand years of the history of Persian Cooking; Master
recipes with photographs illustrating the steps; Colour photographs
of most recipes with tips on presentation; Updated section on
Persian stores and Internet suppliers; Fahrenheit and Centigrade
temperatures for all recipes; Choices for cooking recipes such as
"kuku" in oven or on stovetop; Encourages use of seasonal and local
ingredients from farmers markets, Community Supported Agriculture
(CSAs) sources or one's own backyard.
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