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Persian Cooking is a collection of 322 authentic recipes from one of the world's oldest culinary traditions. Clear and concise instructions make the dishes turn out exactly as they are supposed to.
Persian cooking is based on vegetables, fruits, grains and meat used in subtle and varied combinations. The food is neither highly spiced nor hot but seasoned with herbs. It is very nutritious. Many of the dishes are suitable for vegetarians and in many others, meat may be easily omitted.
The dishes can be made from ingredients found in almost any store. A guide to specialty stores is also included.
As has often been observed, rice preparation defines the quality of the Persian chef. It is covered here in detail.
Half Persian and half English, Nesta Ramazani has lived in both countries, making her uniquely qualified to offer these recipes. During a one year return visit to Iran, she picked the brains of both professional chef and housewife. She also consulted Rosa Montazemiís Classical Persian language cookbook, Honar-e Ashpazi. Back in America, she tested and tried out hundreds of the dishes and rendered the recipes to exact American measurements and timing.
The author observes: "Here is a culinary art so highly developed that the most lowly vegetable can taste divine, every meal can be a gastronomic treat, every cook a creative artist."
Mrs. Ramazani also includes a historical and cultural introduction to the food of Persia. The background of many of the dishes are also explained through engaging anecdotes.
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