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A Taste of Persia: An Introduction to Persian Cuisine Paperback – 6 Mar 2007


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Product details

  • Paperback: 176 pages
  • Publisher: Mage Publishers; 2Rev Ed edition (6 Mar. 2007)
  • Language: English
  • ISBN-10: 1933823135
  • ISBN-13: 978-1933823133
  • Product Dimensions: 17.8 x 2.5 x 25.4 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 688,628 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.

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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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Most Helpful Customer Reviews

8 of 8 people found the following review helpful By Border Reiver on 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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8 of 9 people found the following review helpful By Pinkblue21 on 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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10 of 11 people found the following review helpful By F. Zarkesh on 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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Format: Kindle Edition Verified Purchase
This book was recommended to me by my brother who has mastered the art of Persian cooking and delights a large circle of his friends with fabulous meals at home. I purchased the Kindle book just a week ago and have not had an opportunity to cook many of the recipes yet but am very excited by them. Just reading the recipes has rekindled my desire to learn the unique art of Persian cooking. The book is well written with interesting insight into a whole range of recipes and what Persian hospitality is like. I particularly look forward to making the many of the seventeen appetizers, and the unique Baklava (sweet flakey pastry filled with chopped nuts and topped with sugar syrup), not to mention the chicken, meat, and fish dishes/kababs. So far I have mastered the art of cooking saffron steamed plain rice (to perfection!), and progressed to Shirin polow (Sweet Orange Peel rice served with Chicken) - there are some fourteen recipes included for cooking different rice dishes alone (some with herbs, vegetables, sour cherries, or lentils and dates, to name but a few) and I look forward to cooking all of them. I purchased a good heavy 12" non stick pan, which I feel is essential for getting the *tadig out in one piece; presentation is all important in Persian Cooking. (*crispy rice at the bottom of the pan when cooking rice). The lid should have a small "steam escape hole" to eliminates the need to wrap a cloth round the lid to prevent condensation dripping on to the rice when steaming it. This size pan should be adequate in size for cooking rice dishes for 4-8 people. Persian speciality food stores and restaurants in or near major metropolitan areas are listed at the back of the book, together with websites(sad to note the restaurants are in America). Let's get cooking!
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