Description |
1 online resource (228 pages) : color illustrations |
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data file rda |
Bibliography |
Includes bibliographical references (page 220) and index. |
Contents |
Conversions and equivalents -- Persian essentials -- Aashes and other soups -- Khoreshts -- Khoraks, kababs and kooftehs -- Rice -- Salads and side dishes -- Desserts -- Drinks -- Bibliography -- Glossary -- List of recipes -- Index. |
Summary |
The subtleties of Persian cuisine and their exciting mix of flavours are totally distinct from other styles of cooking and make it one of the great cuisines of the world. The traditional emphasis on the use of fresh and seasonal ingredients and the importance of a complementary mix of herbs, vegetables, meat, fish, fruit and spices, accords well with the modern desire for healthy eating and a balanced diet. This highly-illustrated cookbook offers an enticing introduction to traditional Persian cuisine through recipes that are accessible to the non-professional cook and are based on ingredients. |
Note |
Print version record. |
Subject |
Cooking, Iranian.
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COOKING -- Regional & Ethnic -- Asian.
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Cooking, Iranian. (OCoLC)fst01753352
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Added Author |
Ghorashian, Shahrzad.
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Lowe, Jason.
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Other Form: |
Print version: Dana-Haeri, Jila. New Persian cooking. London ; New York : I.B. Tauris ; New York : Distributed in the United States by Palgrave Macmillan, 2011 9781848855861 (DLC) 2011288347 (OCoLC)704997261 |
Standard No. |
9786613152374 |
ISBN |
9780857719553 (electronic bk.) |
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0857719556 (electronic bk.) |
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