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The New Persian Kitchen Hardcover – 20 May 2013

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Product details

  • Hardcover: 208 pages
  • Publisher: Ten Speed Press (20 May 2013)
  • Language: English
  • ISBN-10: 1607743574
  • ISBN-13: 978-1607743576
  • Product Dimensions: 19.7 x 2.3 x 23.6 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: 177,305 in Books (See Top 100 in Books)

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Customer Reviews

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Most Helpful Customer Reviews

16 of 20 people found the following review helpful By E. L. Wisty TOP 500 REVIEWERVINE VOICE on 9 May 2013
Format: Hardcover Verified Purchase
Sadly I've failed to be impressed by this book. Persian cuisine is a favourite of mine and I tend to snap up any book I can find on the subject. But this is not really a contender to greatness among others available.

Too often it strays away from the essence of Iranian food in its recipes. There are ingredients here such as oats, amaranth, quinoa, lentils, tofu and tempeh, plus recipes such as a semifreddo, a goat's cheese cheesecake and Turkish ezme dip. In many ways it's a bit too much of a health food fanatic's rather loose take on Persian, with much of the fun taken out of it. It's food that is probably quite good for you, but not always particularly exciting. At bottom there is little new in this book which would tempt me to be honest, and it really provides nothing which demands to be added to my repertoire beyond those in my existing Iranian recipe books (for the better of which, see anon).

I can't really comprehend what market this book is projected at. Non-Iranian westerners coming to Iranian cuisine will probably be intending to cook the country's food as special occasion meals rather than wanting to eat this kind of food everyday, and will be expecting something exotic but which is also authentic and traditional. And would the niche market of the Iranian diaspora want to see the food which reminds them of their homeland messed about with in such a cavalier manner?

It's well presented book and well laid-out.
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2 of 3 people found the following review helpful By Yasmin Khan on 17 May 2013
Format: Hardcover
Finally a cookbook has come onto the market which introduces Persian flavours to a Western audience in an accessible, innovative and health-conscious way. This book stands out through its inclusion of recipes for classic Persian favorites alongside modern Persian inspired dishes. It is a great introduction to Iranian food.

As a half-Iranian writer, cook and Persian-food enthusiast, I've long been waiting for a book like this and have really enjoyed the recipes I have tried so far (the beet burgers and the rhubarb and strawberry salad are already firm favorites in our house!). I really appreciated the number of vegetarian and gluten-free recipes in the book which makes it much more suited to today's modern audiences then most of the other Iranian cookbooks I own. All in all this was a fantastic find. Highly recommended.
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2 of 3 people found the following review helpful By cmj on 12 May 2013
Format: Hardcover
Although not a Persian myself, I grew up with some of the London Persian 'mafia', many of whom I still share meals with today - often eating at Hafez or Alounak on Westbourne Grove and partaking in Nourouz feasts at friends' homes. So I know and love Persian food. This book is a brilliant breath of fresh air: it offers all of the quintessential elements - pomegranate, tamarind, rosewater etc. in an exciting, contemporary, global context. The recipes are healthy, clean, and exotic, and the style of writing makes even the more complex methods easy enough to follow. Some of the Persian cookbooks out there are so slavishly traditional that they just haven't moved on. Not this one; this is one for fun, modern, global Persians, as well as for those new to Persian food.
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2 of 3 people found the following review helpful By Anon on 12 Feb. 2014
Format: Kindle Edition Verified Purchase
This is a fantastic book filled with delicious recipes, however I have rated it four stars due to the lack of pictures. You do see the odd picture, but why oh why don't the authors realise that the majority of readers prefer an accompanying picture for each and every recipe? If one was familiar with what the dishes should look like it wouldn't matter.
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