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Taste of Persia: An Introduction to Persian Cuisine [Paperback]

Najmieh K Batmanglij
3.9 out of 5 stars  See all reviews (7 customer reviews)

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Product details

  • Paperback: 176 pages
  • Publisher: Mage Publishers (1 Jan 1999)
  • Language: English
  • ISBN-10: 093421154X
  • ISBN-13: 978-0934211543
  • Product Dimensions: 25.8 x 17.6 x 1.1 cm
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: 2,677,172 in Books (See Top 100 in Books)

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Product Description

Synopsis

This is a collection of authentic recipes from one of the world's oldest cuisines, chosen and adapted for today's lifestyle and kitchen. Here are light appetisers and kababs, hearty stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive herbs, spices, or fruits of Iran. 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 photographs, the book includes a useful dictionary of Persian cooking techniques and ingredients, a list of speciality stores that sell hard-to-find items, and a brief history of Persian cookery. Together these make a complete introduction to this wonderful cuisine.

Inside This Book (Learn More)
First Sentence
This book is an invitation to the world's other ancient cuisine. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

3.9 out of 5 stars
3.9 out of 5 stars
Most Helpful Customer Reviews
8 of 8 people found the following review helpful
4.0 out of 5 stars Introduction to Iranian cooking 22 Mar 2010
Format:Paperback
The only fault I can find with this book is that none of the adverts for it on Amazon tell you that it is intended for the US market, so the section on suppliers is irrelevant to UK cooks.The section on measurement is, however, very clear.The section on ingredients is quite good but is vague on alternatives for the rarer ingredients and makes no allowances for the use of pomegranate molasses.
The book is attractive, well printed, easy to read and clearly laid out, very much in the DK style. One curios omission is that there is no section for either breads or baking although a couple of cake and biscuit recipes appear in the deserts section.
This sets out to be an introduction to Iranian cookery and does that well for a reasonable price.
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10 of 11 people found the following review helpful
5.0 out of 5 stars A great cookery book 27 Oct 2009
Format:Paperback
I am Iranian and I can tell you that this book contains the most popular Iranian recipes and it is well written and, to my mind, correct. Enjoy!
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8 of 9 people found the following review helpful
2.0 out of 5 stars Garlick overload 11 July 2011
Format:Paperback
I brought this book hoping to learn some tasty dishes to make for my Iranian husband. I guess there will always be different variations of dishes but according to my husband and sister in law - both of whom are great cooks - many of these recipes have garlick as an extra and unnecesary ingredient. So although the book has a good range of recipes and lovely photos if you are cooking for Iranian friends they might not agree with the author's tastebuds. I have a sneaky suspicious the author's husband runs a garlick shop so she is trying to increase his sales by adding to every recipe :-)

I can't tell you what to buy as an alternative - I am just adapting these recipes according to the feedback of my family.....The cultural introduction is great.
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4 of 5 people found the following review helpful
4.0 out of 5 stars Best all-round Iranian cookery book 16 Jan 2010
By E. L. Wisty TOP 500 REVIEWER VINE VOICE
Format:Paperback
This is probably the best "all-rounder" out of the range of Iranian cookery books I have, a fine balance of the range, complexity and taste of recipes and of presentation, ease of use and cost.

There are plenty of recipes here to delight. Try the "tas kebab", a casserole with layered onions, lamb, quince (or apple), eggplant, carrots, tomatoes, potatoes, prunes, apricots and flavoured with rose petals, cinnamon, cardamom, cumin, verjuice and lime powder or sumac. Or how about the "koresh-e fesenjan", a stew with duck in a sauce of pomegranate and walnuts, and flavoured with cinnamon and saffron.

The same author has also written a more comprehensive volume, New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, which I recommend if you want to splash out a bit more. I also recommend Margaret Shaida's The Legendary Cuisine of Persia, whose recipes tend to be considerably simpler than Batmanglij's but is good for information on ingredients and techniques.
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