on 8 December 2011
There are some cookery books that are so beautiful and informative that they make great bedtime reading as well as finding a home in your kitchen. This is one of those books.
Being new to Persian Cookery, the thought of embarking on a new cuisine can be a little daunting but this book takes you carefully though the stages to create some amazing dishes.
The photography is gorgeous and the detail of the methodology is just right to ensure success.
I was particularly grateful for the section on ingredients. When tackling a new cuisine it is not unusual to encounter new ingredients. This section provides a photographs and descriptions of typical Persian ingredients along with information on how and why the ingredients are used to develop your own knowledge. Perfect!
I love this book
on 27 March 2012
I love flavours of the Middle East
From this book I have only prepared salads so far because they are so delicious
Imagine a finely chopped Red Onion with the seeds of a Pomegranite and a small Iranian cucumber cubed, sprinkled with a 1/2 tsp sugar, white wine veinegar (I used white balsamic) and olive oil. Mix, leave and the dressing seems to neutralise the onions so no nasty taste or smell the day after
I loved the beetroot,yoghurt and walnuts as well
No need to cook and wash messy pans when salads are this good :D