"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 kebabs, hearty stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive Persian use of herbs, spices and fruits. 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, and a brief history of Persian cookery. Together these make a complete introduction to this wonderful cuisine.
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Najmieh Batmanglij is a chef, culinary historian and teacher, whose previous cookbooks--New Food of Life, and Persian Cooking for a Healthy Kitchen--established her as the leading authority on Iranian cuisine. Her Silk Road Cooking: A Vegetarian Journey was selected as one of The New York Times s vegetarian cookbooks of 2004. Her most recent book is From Persia to Napa: Wine at the Persian Table.From Publishers Weekly:
Rose petals, angelica powder, barberries and dried Persian limes are among the unusual elements that will awaken Western palates in the fare served up by chef and teacher Batmanglij (New Food of Life). Before presenting an array of recipes aimed at the adventurous cook, she notes that the cuisine of Persia (known as Iran, since 1935) is akin to Chinese in that it is thousands of years old. Some dishes, such as Shish Kabab and other skewered meals, are familiar, but many will be decidedly exotic to the uninitiated: Pistachio Soup is based on the nut with a name derived from a Persian word; Sweet and Sour Stuffed Chicken boasts a filling of onion, garlic, prunes, apples, dried apricots and cinnamon; a spice rarely used in this country flavors Grilled Fish with Sumac. Thirteen braised dishes known as khoreshes include Rhubarb Khoresh, which can be made with either chicken or red meat. Most Persian rice dishes are cooked so that a savory golden crust, known as tah dig, forms on the bottom. Desserts include Rose Water Rice Pudding and a labor-intensive Baklava. Cooks accustomed to simple recipes will find other complicated offerings, such as Jeweled Rice, but most are not overly intimidating. Color photos and a dictionary of terms and ingredients are helpful, as is a resource guide to groceries and restaurants.
Copyright 1999 Reed Business Information, Inc.
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Book Description I.B.Tauris, 1999. Paperback. Book Condition: New. book. Bookseller Inventory # M1860644120