Legendary cuisine of Persia
Author(s)
Bibliographic Information
Legendary cuisine of Persia
（Penguin cookery library）
Penguin Books, 1994
Note
First published: Lieuse Publications , 1992
Includes index
Description and Table of Contents
Description
All the recipes given in the book are authentic and have been tested by many generations of Iranian cooks and housewives and although they can sometimes appear exotic or complex, this book shows that this results from the surprising and subtle combinations of quite commonplace ingredients. Indeed, the basic methods are simple and the cook is not required either to re-equip the kitchen or to embark on an endless quest for esoteric ingredients. The book won the 1993 Glenfiddich Food Book of the Year Award.
Table of Contents
- Notes on measures
- introduction - the heritage of Persia, Iran's destiny, festivals and legends
- in a Persian kitchen - some preliminaries, special ingredients, heavenly herbs
- bread - first things first
- the joy of rice
- stews and sauces
- soups - through thick and thin
- grills - beneath the bough
- meat dumplings - hidden treasures
- stuffed meats and roasts
- stuffed vegetables
- egg dishes - omelettes and others
- yoghurt dishes and salads
- pickled pleasures
- conserves and preserves
- beverages - cooling refreshments
- desserts and delicacies
- sweetmeats and other confections
- master recipes
- "hot and cold" foods.
by "Nielsen BookData"
