This book is an introduction to the worldAis other ancient cuisine. Persia's cookery, like ChinaAis, carries within it thousands of years of history, change and refinement, yet still with its roots in ancient sources. A Taste of Persia is a collection of authentic recipes from one of the worldAis most sophisticated and ancient cuisines, chosen and adapted for todayAis lifestyle and kitchen. Here are light appetisers and marinated kebabs, hearty stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive Persian use of herbs, spices and fruits. 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 colour photographs, the book includes a useful glossary of Persian cooking techniques and ingredients, and a brief history of Persian cookery. Together these make a complete introduction to this remarkable cuisine.Place the meat, onion, and 6 cups of water in a large pot. ... Mash the meat and vegetables together to make the paste called gusht kubideh. ... the gusht kubideh on the side with Persian pickles (torshi), a platter of spring onions, radishes, fresh tarragon, basil, and mint (sabzi-khordan) and lavash or pita bread. nush-ejan!
|Title||:||A Taste of Persia|
|Publisher||:||I.B.Tauris - 2007-01-01|