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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.
Buchkauf
A Taste of Persia, Najmieh Batmanglij
- Sprache
- Erscheinungsdatum
- 2007
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- (Paperback)
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- Titel
- A Taste of Persia
- Untertitel
- An Introduction to Persian Cooking
- Sprache
- Englisch
- Autor*innen
- Najmieh Batmanglij
- Verlag
- I. B. Tauris
- Erscheinungsdatum
- 2007
- Einband
- Paperback
- Seitenzahl
- 176
- ISBN10
- 184511437X
- ISBN13
- 9781845114374
- Reihe
- Schlagwörter
- Sachbücher, Kochbücher, Kochbücher, Essen & Trinken, Essen
- Bewertung
- 3,8 von 5 Sternen
- Beschreibung
- 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.