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Saraban (Paperback)

Greg Malouf

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ISBN 10: 1742704565 / ISBN 13: 9781742704562
New Condition: New Soft cover
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About this Item

Paperback. Now in paperback with a new cover! Following on from the success of their award-winning books, Saha and Turquoise, Greg and Lucy Malouf now explore one of the world's earliest and greatest.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 360 pages. 1.300. Bookseller Inventory # 9781742704562

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Bibliographic Details

Title: Saraban (Paperback)

Publication Date: 2012

Binding: Paperback

Book Condition: New

About this title

Synopsis:

Now in paperback with a new cover! Following on from the success of their award-winning books, Saha and Turquoise, Greg and Lucy Malouf now explore one of the world's earliest and greatest empires. Saraban is an unforgettable journey through the culinary landscapes of ancient Persia and modern-day Iran. Persian cooking is one of the oldest and most sophisticated cuisines in the world and its influence has spread across India and the Middle East to North Africa and the Iberian Peninsula and even through Medieval Europe. It's a cuisine that is subtle, elegant and alluring, which rejoices in rice, uses fresh herbs in abundance and combines meat, fish, fruit and vegetables with exotic spices, such as saffron, cardamom and dried limes. Join Grehg and Lucy as they visit bustling bazaars and tiny soup kitchens, pick saffron before dawn and fish, in time-honoured tradition, from wooden dhows in the Persian Gulf. Then discover thejoy of Persian cooking for yourself with the mouth-watering recipes that Greg has created for the home kitchen, as he mixes centuries of tradition with modern techniques and flavours for both the home cook and experienced chef.

About the Author:

A journey through the culinary landscapes of ancient Persia and modern-day Iran. Greg and Lucy Malouf discover a land where the rich diversity of climate, countryside, architecture and poetry provide a fitting background for an equal variety and richness of cuisine.

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