The Legendary Cuisine of Persia?


Author: Margaret Shaida
Publisher: N.A
ISBN: 9781910690369
Category:
Page: 384
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The Legendary Cuisine of Persia is an original and fascinating cookery book which will provide stimulation to all the senses. The book won the Glenfiddich award and was first published by Grub Street in 2000, since when it has never been out of print, and is justly regarded as a classic. It is now reissued in an updated and revised edition with color photographs throughout. Persian cooking is one of the oldest and greatest cuisines of the world. It is refined, sophisticated, subtle yet distinctive, elegant and varied. Fruits, nuts, herbs and spices are combined with rice, fish and meat in combinations whose ancient influence can be found in the cooking of the Middle East, Spain and India. Persian cuisine is perfectly suited to today's style of eating - many of the dishes are vegetarian, and the marriage of sweet and savory, such as grains and pulses stewed with fruit and spices, make for unforgettable meals. The sweetmeats and pastries are especially mouthwatering. Margaret Shaida was born in England. She married an Iranian and went to live in her husband's country in 1955. She stayed there for 25 years and learned Persian cooking from her mother-in-law and other friends and relatives in their own kitchens. Her love of Persian food grew even more passionate during the five years she spent researching this book. What she takes us on is a culinary adventure, illustrating the diversity of food as represented by its many different religions ̶ Christian, Jewish, Muslim and Zoroastrian ̶ whilst explaining the many customs and traditions which make up the exotic and colorful threads in a cuisine which spans more than three thousand years.

The Legendary Cuisine of Persia


Author: Margaret Shaida
Publisher: Interlink Publishing Group Incorporated
ISBN: 9781566564137
Category: Cooking
Page: 306
View: 3403

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Among the oldest and greatest cuisine of the world, Persian cooking is justly famous for its fragrance, sophistication, elegance, and subtlety. This highly acclaimed cookbook traces the origins of this alluringly exotic cuisine and weaves Shaida's research through a colorful tapestry of lively anecdotes and quotations to provide the most complete collection of authentic recipes available. Full-color illustrations.

Aromas of Aleppo

The Legendary Cuisine of Syrian Jews
Author: Poopa Dweck
Publisher: Harper Collins
ISBN: 0062042645
Category: Cooking
Page: 400
View: 4144

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When the Aleppian Jewish community migrated from the ancient city of Aleppo in historic Syria and settled in New York and Latin American cities in the early 20th century, it brought its rich cuisine and vibrant culture. Most Syrian recipes and traditions, however, were not written down and existed only in the minds of older generations. Poopa Dweck, a first generation Syrian–Jewish American, has devoted much of her life to preserving and celebrating her community's centuries–old legacy. Dweck relates the history and culture of her community through its extraordinary cuisine, offering more than 180 exciting ethnic recipes with tantalizing photos and describing the unique customs that the Aleppian Jewish community observes during holidays and lifecycle events. Among the irresistible recipes are: •Bazargan–Tangy Tamarind Bulgur Salad •Shurbat Addes–Hearty Red Lentil Soup with Garlic and Coriander •Kibbeh–Stuffed Syrian Meatballs with Ground Rice •Samak b'Batata–Baked Middle Eastern Whole Fish with Potatoes •Sambousak–Buttery Cheese–Filled Sesame Pastries •Eras bi'Ajweh–Date–Filled Crescents •Chai Na'na–Refreshing Mint Tea Like mainstream Middle Eastern cuisines, Aleppian Jewish dishes are alive with flavor and healthful ingredients–featuring whole grains, vegetables, legumes, and olive oil–but with their own distinct cultural influences. In Aromas of Aleppo, cooks will discover the best of Poopa Dweck's recipes, which gracefully combine Mediterranean and Levantine influences, and range from small delights (or maza) to daily meals and regal holiday feasts–such as the twelve–course Passover seder.

New Persian Cooking

A Fresh Approach to the Classic Cuisine of Iran
Author: Jila Dana-Haeri,Shahrzad Ghorashian,Jason Lowe
Publisher: I.B.Tauris
ISBN: 1848855869
Category: Cooking
Page: 224
View: 9952

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Collects traditional Persian recipes that have been adapted to fit modern health standards, and includes step-by-step instructions and color photographs.

Sufi Cuisine


Author: Nevin Halıcı
Publisher: Al Saqi
ISBN: 9780863565816
Category: Cooking
Page: 240
View: 4580

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Integrating Sufi wisdom, religious practices, and teachings with culinary history, an introduction to Middle Eastern cuisine presents more than one hundred sumptuous recipes, along with anecdotes and poetry from Rumi, the great Sufi mystic. Original.

Saraban


Author: Greg Malouf,Lucy Malouf
Publisher: Hardie Grant Publishing
ISBN: 1742735525
Category: Cooking
Page: 747
View: 558

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Following on from the success of their award-winning books, Saha and Turquoise, Greg and Lucy Malouf now explore one of the world’s earliest and greatest empires: Saraban is an unforgettable journey through the culinary landscapes of ancient Persia and modern-day Iran. Persian cooking is one of the oldest and most sophisticated cuisines in the world and its influence has spread across India and the Middle East to North Africa and the Iberian Peninsula and even through Medieval Europe. It’s a cuisine that is subtle, elegant and alluring, which rejoices in rice, uses fresh herbs in abundance and combines meat, fish, fruit and vegetables with exotic spices, such as saffron, cardamom and dried limes. In Saraban, Greg and Lucy discover a land where the rich diversity of climate, countryside, architecture and poetry provide a fitting background for an equal variety and richness of cuisine. Join them as they visit bustling bazaars and tiny soup kitchens, pick saffron before dawn and fish, in time-honoured tradition, from wooden dhows in the Persian Gulf. Then discover the joy of Persian cooking for yourself with the mouth-watering recipes that Greg has created for the home kitchen, as he mixes centuries of tradition with modern techniques and flavours for both the home cook and experienced chef.

Persia in Peckham

Recipes from Persepolis
Author: Sally Butcher,Carlos Calvet
Publisher: Prospect Books (UK)
ISBN: 9781903018514
Category: Cooking
Page: 422
View: 8034

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Persian and Iranian recipes Exotic ingredients - dates, tamarind, and pomegranate

Child of the Northern Spring

Book One of the Guinevere Trilogy
Author: Persia Woolley
Publisher: Sourcebooks, Inc.
ISBN: 1402245246
Category: Fiction
Page: 576
View: 5962

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"An absorbing portrait of the Arthurian age." -San Francisco Chronicle Among the first to look at the story of Camelot through Guinevere's eyes, Woolley sets the traditional tale in the time of its origin, after Britain has shattered into warring fiefdoms. Hampered by neither fantasy nor medieval romance, this young Guinevere is a feisty Celtic tomboy who sees no reason why she must learn to speak Latin, wear dresses, and go south to marry that king. But legends being what they are, the story of Arthur's rise to power soon intrigues her, and when they finally meet, Guinevere and Arthur form a partnership that has lasted for 1500 years. This is Arthurian epic at its best-filled with romance, adventure, authentic Dark Ages detail, and wonderfully human people. Praise for Persia Woolley's Guinevere Trilogy "Original...accurate in detail...Child of the Northern Spring is rich and sweet." -New York Times "Vivid...dramatic...once again we are captivated by the magic of the legend that has long fed our appetite for pageantry and romantic adventure." -Washington Post "Vividly re-creates sixth-century Britain in the throes of change...Child of the Northern Spring portrays a sensitive young woman who will appeal to modern readers." -Publishers Weekly "Richly textured, evoking the sights and sounds of castle and countryside, the qualities of knight and servant. Highly recommended." -Library Journal

The New Persian Kitchen


Author: Louisa Shafia
Publisher: Random House Digital, Inc.
ISBN: 1607743574
Category: Cooking
Page: 199
View: 2464

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A sumptuous primer on the seasonal cuisine of Iran features dozens of recipes for traditional and modern dishes, demystifying unfamiliar ingredients while sharing healthy adaptations of such classic favorites as Jeweled Rice, Pomegranate Soup and Saffron Ice Cream. 10,000 first printing.

Feast

Food of the Islamic World
Author: Anissa Helou
Publisher: HarperCollins
ISBN: 0062363042
Category: Cooking
Page: 544
View: 1236

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NAMED A MOST ANTICIPATED COOKBOOK OF SPRING 2018 BY BON APPETIT, FOOD & WINE, EPICURIOUS, TASTING TABLE, ESQUIRE, GLOBE & MAIL, and PUBLISHERS WEEKLY "[Helou's] range of knowledge and unparalleled authority make her just the kind of cook you want by your side when baking a Moroccan flatbread, preparing an Indonesian satay and anything else along the way."— Yotam Ottolenghi A richly colorful and exceptionally varied cookbook of timeless recipes from across the Islamic world In Feast, award-winning chef Anissa Helou—an authority on the cooking of North Africa, the Mediterranean, and the Middle East—shares her extraordinary range of beloved, time-tested recipes and stories from cuisines throughout the Muslim world. Helou has lived and traveled widely in this region, from Egypt to Syria, Iran to Indonesia, gathering some of its finest and most flavorful recipes for bread, rice, meats, fish, spices, and sweets. With sweeping knowledge and vision, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani or Turkish kebabs along with lesser known specialties such as Zanzibari grilled fish in coconut sauce or Tunisian chickpea soup. Suffused with history, brought to life with stunning photographs, and inflected by Helou’s humor, charm, and sophistication, Feast is an indispensable addition to the culinary canon featuring some of the world’s most inventive cultures and peoples.

The Aleppo Cookbook

Celebrating the Legendary Cuisine of Syria
Author: Marlene Matar
Publisher: Head of Zeus
ISBN: 9781786694775
Category: Cooking
Page: 352
View: 1012

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An inspiring collection of recipes from one of the world's oldest cities. It is hardly surprising that Aleppo, one of the world's oldest inhabited cities, is also home to one of the world's most distinguished and vibrant cuisines. Surrounded by fertile lands and located at the end of the Silk Road, Aleppo was a food capital long before Paris, Rome or New York. Here, one of the Arab world's most renowned chefs unlocks the secrets to this distinctive cuisine. Featuring over 200 irresistible regional recipes, such as Chili and Garlic Kebab, Syrian Fishcakes, Semolina and Butter Pudding, and the queen of the mezze table, Red Pepper and Walnut Spread, The Aleppo Cookbook is a beautiful introduction to the Syrian table.

Armenian Food

Fact, Fiction & Folklore
Author: Irina Petrosian,David Underwood
Publisher: Lulu.com
ISBN: 1411698657
Category: Cooking
Page: 243
View: 6899

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Food is a portal to Armenia's past and present-day culture. This culinary journey across the land called Hayastan presents the rich history, wondrous legends, and fact-filled stories of Armenian cuisine. Authors Irina Petrosian and David Underwood take readers on a memorable tour of Armenia by way of the kitchen. What ancient Armenian fable warned against genetically-altered food? What little-known Armenian fruit may have helped Noah on the ark? What was the diet of David of Sassoun, the legendary Armenian Hercules? What was the influence of the Soviet Union on the food ways of Armenia? What strange and exotic fruits and herbs are sold in Armenia's markets? Why do Armenians go to cemeteries to 'feed' the dead? What role did coffee play in Armenian marriage rituals? If you are curious about one of the world's most ancient cultures, or are contemplating a trip to Armenia, don't miss the chance to read this fascinating book.

The New Book of Middle Eastern Food


Author: Claudia Roden
Publisher: Knopf
ISBN: 9780307558565
Category: Cooking
Page: 528
View: 2148

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In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world. Throughout these pages she draws on all four of the region's major cooking styles: - The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts - Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes - The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries - North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines From the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions. From the Hardcover edition.

The Blood of Flowers

A Novel
Author: Anita Amirrezvani
Publisher: Little, Brown
ISBN: 0316006505
Category: Fiction
Page: 400
View: 1005

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In 17th-century Persia, a 14-year-old woman believes she will be married within the year. But when her beloved father dies, she and her mother find themselves alone and without a dowry. With nowhere else to go, they are forced to sell the brilliant turquoise rug the young woman has woven to pay for their journey to Isfahan, where they will work as servants for her uncle, a rich rug designer in the court of the legendary Shah Abbas the Great. Despite her lowly station, the young woman blossoms as a brilliant designer of carpets, a rarity in a craft dominated by men. But while her talent flourishes, her prospects for a happy marriage grow dim. Forced into a secret marriage to a wealthy man, the young woman finds herself faced with a daunting decision: forsake her own dignity, or risk everything she has in an effort to create a new life. "Anita Amirrezvani has written a sensuous and transporting first novel filled with the colors, tastes and fragrances of life in seventeenth-century Isfahan...Amirrezvani clearly knows and loves the ways of old Iran, and brings them to life with the cadences of a skilled story-spinner." -- Geraldine Brooks, author of March "An engrossing, enthralling tale of a girl's quest for self-determination in the fascinating other world that was seventeenth-century Iran." -- Emma Donoghue, author of Touchy Subjects and Life Mask

New Food of Life

Ancient Persian and Modern Iranian Cooking and Ceremonies
Author: Najmieh Batmanglij
Publisher: Mage Pub
ISBN: N.A
Category: Cooking
Page: 440
View: 9394

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This is a treasury of 240 classical and regional Iranian recipes. 120 colour photographs intertwined with descriptions of ancient and modern ceremonies, poetry, folk tales, travelogue excerpts, and anecdotes make New Food of Life not just a collection of recipes but also an introduction to Persian art and culture. Each recipe is presented in a format that is brilliantly logical and marvellously easy-to-follow. You will learn how to cook rice, the jewel of Persian cooking, simply yet deliciously. And by combining it with a little meat, fowl, or fish, vegetables, fruits, and herbs, you'll have a balanced diet -- colourful, yet healthy, simple yet exotic. Iranian festivals, ceremonies, and celebrations, together with the menus and recipes associated with them are described in detail: from the ancient winter solstice celebration, Yalda, or the "sun's birthday," which is the origin of such Western holidays as Christmas and Halloween, to the rituals and symbolism involved in a modern Iranian marriage. Like a magnificent Persian carpet, 1,000 years of Persian literature and art have been woven into the book. Food-related pieces from such classics as the 10th century Book of Kings, and 1,001 Nights to the miniatures of Mir Mussavar and Aq Mirak, from the poetry of Omar Khayyam to the humour of Mulla Nasruddin are all included. Now with the ingredients for Iranian food available in most US cities, "New Food of Life" makes accessible one of the world's oldest -- yet least known -- culinary traditions where the first recipes were written 4,000 years ago in a cuneiform script on clay tablets.

Food of Life

A Book of Ancient Persian and Modern Iranian Cooking and Ceremonies
Author: Najmieh Batmanglij
Publisher: Mage Pub
ISBN: 9780934211277
Category: Cooking
Page: 246
View: 7980

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The Scavenger's Guide to Haute Cuisine

How I Spent a Year in the American Wild to Re-create a Feast from the Classic Recipes of French Master Chef Auguste Escoffier
Author: Steven Rinella
Publisher: Spiegel & Grau
ISBN: 0812988469
Category: Cooking
Page: 336
View: 9949

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When outdoorsman, avid hunter, and nature writer Steven Rinella stumbles upon Auguste Escoffier’s 1903 milestone Le Guide Culinaire, he’s inspired to assemble an unusual feast: a forty-five-course meal born entirely of Escoffier’s esoteric wild game recipes. Over the course of one unforgettable year, he steadily procures his ingredients—fishing for stingrays in Florida, hunting mountain goats in Alaska, flying to Michigan to obtain a fifteen-pound snapping turtle—and encountering one colorful character after another. And as he introduces his vegetarian girlfriend to a huntsman’s lifestyle, Rinella must also come to terms with the loss of his lifelong mentor—his father. An absorbing account of one man’s relationship with family, friends, food, and the natural world, The Scavenger’s Guide to Haute Cuisine is a rollicking tale of the American wild and its spoils. Praise for The Scavenger’s Guide to Haute Cuisine “If Jack Kerouac had hung out with Julia Child instead of Neal Cassady, this book might have been written fifty years ago. . . . Steven Rinella brings bohemian flair and flashes of poetic sensibility to his picaresque tale of a man, a cookbook, and the culinary open road.”—The Wall Street Journal “If you rue the ‘depersonalization of food production,’ or you’re tired of chemical ingredients, [Rinella] will make you howl.”—Los Angeles Times “A walk on the wild side of hunting and gathering, sure to repel a few professional food sissies but attract many more with its sheer in-your-face energy and fine storytelling.”—Jim Harrison, author of Legends of the Fall “[A] warped, wonderful memoir of cooking and eating . . . [Rinella] recounts these madcap wilderness adventures with delicious verve and charm.”—Men’s Journal From the Trade Paperback edition.