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The Saffron Tales: Recipes from the Persian Kitchen Hardcover – 2012
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"Yasmin Khan has lived and traveled widely in Iran, and The Saffron Tales . . . reflects traditions she knows intimately. But she has the rare gift of being able to translate her personal heritage into recipes even newcomers will be able to pull off." - The New York Times Book Review
"Yasmin Khan traversed Iran in search of the country's most delicious recipes, adding her own modern twist to each dish." - The Independent
"One of the more engrossing cookbooks I read this year . . . Nations speak and, in some cases, survive through their culinary traditions. This book is an incomparable and important examination of Iranian society through its kitchens and cuisine." - Jessica Koslow, The Wall Street Journal
"Of all the books I read for this roundup, [The Saffron Tales] had the most recipes I wanted to try. The combination of simple and unusual gets me every time. An omelette with dates and cinnamon was a delight. Olives marinated with walnuts and pomegranates were cocktail-hour crack." - The Wall Street Journal
"[Khan’s] food is a sensitive balance of tradition with modern tweaks." - Los Angeles Times
"Yasmin celebrates the rich history of Persian food with accessible recipes and enticing photographs. Fan of Ottolenghi? You’ll love this!" - Good Housekeeping
"A truly impressive culinary compendium showcasing and celebrating the cuisine of Iran . . . enjoyable . . . inspiring . . . The Saffron Tales is strongly recommended and certain to be an enduringly popular addition to personal, professional, family, and community library cookbook collections." - Midwest Book Review--This text refers to the Digital edition.
About the Author
Yasmin Khan is a writer and cook from London who loves to share people's stories through food. An avid traveler whose passport is never too far from her pocket, she runs cooking classes, pop-up supper clubs and writing retreats around the world. Prior to immersing herself in the fragrances and flavors of the Persian kitchen, Yasmin worked as a human rights campaigner, running national and international campaigns for NGOs and grassroots groups, with a special focus on the Middle East.
thesaffrontales.com / @yasmin_khan--This text refers to the Digital edition.
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Top customer reviews
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But it's not just the stories. The food is so, so good. I'm not a good cook, and I've never cooked Persian food at home, but there's so much in this book that is simple to do (while looking v v impressive to the dinner guests.) The red cabbage and date salad is better than any coleslaw I've ever bought, Chicken with walnuts is the easiest complicated thing I've ever tried, and the easy naan is even easier than the name suggests.
Also, super important in our house given we're 50% vegetarian, not only are there lots of veggie dishes, but the meat recipes often have a postscript outlining a vegetarian alternative.
This is a great cookbook, especially if you're interested in what food means for a country and the people who live there.
The food has taken its place in my culinary repertoire and the stories of Iran, its people and Yasmin herself have touched me and brought Iran into my heart as an amazing place. Enjoy!
I'm generally not too fond of cookbooks that try to include a lot of narrative, but this is a rare case where the cookbook is improved by it. The pictures are likewise good; I don't care too much if cookbooks include photos, but these are quite good.
The recipes themselves are excellent. I haven't tried them all, but I've tried a good number and they've all worked. The author included a good number of important representative dishes, but also some less common ones that I think she included because she personally happens to like them.
I wish the book would have included more recipes, but that's always a trade-off, right? More recipes, more pages, more weight, more cost, much higher cover price...