From creating a holiday menu to determining which utensils to use, The Art of Persian Cooking covers a wide array of practical information to help even the novice chef prepare elaborate Persian dishes. The exotic fare is further enhanced by rich descriptions of the cultural and culinary history of Persian cuisine, without which it cannot be fully appreciated. The nutritious, easy-to-follow recipes include such traditional Persian dishes as Abgushte Adas (Lentil Soup), Mosamme Khoreshe (Eggplant Stew), Lamb Kabob, Cucumber Borani (Special Cucumber Salad), Sugar Halva, and Gol Moraba (Flower Preserves).
The Art of Persian Cooking
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3 of 3 people found the following review helpful:
5.0 out of 5 stars
Best Persian Cookbook,
By
Amazon Verified Purchase(What's this?)
This review is from: The Art of Persian Cooking (Hippocrene International Cookbook Classics) (Paperback)
A simple, easy, and real way to cook Persian food is laid out in this book. I highly recommend it for everyone.
2 of 3 people found the following review helpful:
5.0 out of 5 stars
Enjoyed this book.,
By Earthling "world traveler" (Earth) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: The Art of Persian Cooking (Hippocrene International Cookbook Classics) (Paperback)
Good sampling of Persian dishes. Had fun making some of the recipes with my husband.
5.0 out of 5 stars
Satisfied,
Amazon Verified Purchase(What's this?)
This review is from: The Art of Persian Cooking (Hippocrene International Cookbook Classics) (Paperback)
I got this book for my sister since she's a great cook in general and wants to learn a few Persian dishes for her Persian friends.
She's happy & satisfied with it :-)
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chelou kabab, gravy rises, prepared saffron, powdered mint, sour black cherries, mix saffron, cups pomegranate juice, dried limes, cover with fresh water, crushed pistachios, cooky sheet, teaspoon cardamom, tablespoons cooking oil, teaspoon saffron, deep saucepan Key Phrases - Capitalized Phrases (CAPs): (learn more)
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
chelou kabab, gravy rises, prepared saffron, powdered mint, sour black cherries, mix saffron, cups pomegranate juice, dried limes, cover with fresh water, crushed pistachios, cooky sheet, teaspoon cardamom, tablespoons cooking oil, teaspoon saffron, deep saucepan Key Phrases - Capitalized Phrases (CAPs): (learn more)
New Year, New Day Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
6
books
cite this book:
See all 6 books citing this book
- Lonely Planet Iran (3rd Edition) by Pat Yale on page 86, and page 158
- Imperial Mongolian Cooking by Marc Cramer in Back Matter
- The Art of Uzbek Cooking (Hippocrene International Cookbooks) by Lynn Visson in Back Matter
- Lonely Planet Iran (Country Guide) by Andrew Burke on page 76
- Best of Smorgasbord Cooking (Hippocrene International Cookbook Classics) by Gerda Simonson in Front Matter
See all 6 books citing this book
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