Read A Taste of Persia: Introduction to Persian Cooking by Najmieh Batmanglij Free Online


Ebook A Taste of Persia: Introduction to Persian Cooking by Najmieh Batmanglij read! Book Title: A Taste of Persia: Introduction to Persian Cooking
The author of the book: Najmieh Batmanglij
Edition: I.B.Tauris
Date of issue: January 23rd 1999
ISBN: 1860644120
ISBN 13: 9781860644122
Language: English
Format files: PDF
The size of the: 3.87 MB
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This book is an introduction to the world's other ancient cuisine. Persia's cookery, like China's, carries within it thousands of years of history, change and refinement, yet still with its roots in ancient sources. A Taste of Persia is a collection of authentic recipes from one of the world's most sophisticated and ancient cuisines, chosen and adapted for today's lifestyle and kitchen. Here are light appetisers and marinated 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 colour photographs, the book includes a useful glossary of Persian cooking techniques and ingredients, and a brief history of Persian cookery. Together, these make a complete introduction to this remarkable cuisine.


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Read information about the author

Ebook A Taste of Persia: Introduction to Persian Cooking read Online! Najmieh Batmanglij, hailed as “the guru of Persian cuisine” by The Washington Post, has spent the past 30 years cooking, traveling, and adapting authentic Persian recipes to tastes and techniques in the West. Her cookbook New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, was called “The definitive book of Persian cooking” by the Los Angeles Times; her Silk Road Cooking: A Vegetarian Journey was selected as “One of the ten best vegetarian cookbooks of the year” by The New York Times; and her From Persia to Napa: Wine at the Persian Table won the Gourmand Cookbook Award for the world’s best wine history book of 2007. She is a member of Les Dames d’Escoffier and lives in Washington, DC, where she teaches Persian and Silk Road cooking, lectures and consults with restaurants around the world. Her most recent book is Happy Nowruz: Cooking with Children to Celebrate the Persian New Year.


Reviews of the A Taste of Persia: Introduction to Persian Cooking


FELIX

All right, thanks fast.

HOLLIE

There are clear drawbacks

BLAKE

Bogus! You could have done better.

IVY

The book is a masterpiece that makes a richer soul, speech, and wider horizon.




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