Taste Real Home-cooked Persian Food for Breakfast, Lunch, and Dinner
The most celebrated Persian chef in America, Najmieh Batmanglij brings you her favorite traditional, healthy Persian dishes, simplified for modern American kitchens. Persian Cooking For Dummies, written for cooks of all skill levels will transform the way you cook. Offering more than 100 recipes, some of which can be made in less than an hour, this book will guide you through the art and craft of one of the world’s oldest, yet least known culinary, traditions in the West. These flavors and aromas are rarely replicated in restaurants, so prepare to be wowed by your own creations as you follow these easy guidelines in the warmth and comfort of your own kitchen. The distinctive herbs, the heavenly aromas of saffron and rose water, and the sweet and sour flavors will impress your guests and delight your family.
Prepare kababs, braises, golden-crusted, tah-dig rice dishes, and delicious desserts Learn the tricks and techniques that have been perfected over thousands of years Enjoy the unique aromas and flavors of the food of Iran—right in your own home Learn the history of Persian cooking and access a glossary of Persian culinary terms Many recipes are one page, simple to follow, and take less than an hour to make.
Adapted for today’s lifestyle, Persian Cooking For Dummies is perfect for experienced and novice cooks alike. Take a journey through this exotic cuisine and get cooking, with Dummies.
By:
Najmieh Batmanglij
Imprint: Wiley
Country of Publication: United States
Dimensions:
Height: 234mm,
Width: 180mm,
Spine: 23mm
Weight: 499g
ISBN: 9781119875741
ISBN 10: 1119875749
Pages: 336
Publication Date: 29 November 2022
Audience:
General/trade
,
ELT Advanced
Format: Paperback
Publisher's Status: Active
Introduction 1 Part 1: Getting Started with Persian Cooking 7 Chapter 1: Exploring Persian Culture through Food 9 Chapter 2: Tools of the Trade 15 Chapter 3: Shopping for Essential Ingredients 23 Part 2: Getting Comfortable in the Kitchen 35 Chapter 4: Common Persian Kitchen Techniques 37 Chapter 5: Using Staple Ingredients in Persian Dishes 63 Chapter 6: Delicately Spicing the Persian Way 71 Chapter 7: Bringing It All Together in a Persian Meal 77 Part 3: Appetizers and First Courses 83 Chapter 8: Healthy Yogurt Vegetable Dishes, Salads, and Sides 85 Chapter 9: Egg-xotic Egg Dishes 99 Chapter 10: Fill ’er Up! Stuffed Vegetables 111 Chapter 11: Warm and Hearty Soups and Porridge 121 Part 4: Main Courses 135 Chapter 12: Rice Is a Very Nice Dish 137 Chapter 13: Practicing Patience for Braises 163 Chapter 14: Sticking It to Kabobs and Roasts 181 Chapter 15: Savoring Meatballs, Patties, and Casseroles 195 Chapter 16: Fixing Fish Entrees 207 Part 5: Side Dishes, Desserts, and Other Delights 217 Chapter 17: Pickles and Preserves 219 Chapter 18: Pastries, Sweets, and Candies 233 Chapter 19: Delicious Desserts 247 Chapter 20: Breads and Street Food 257 Chapter 21: Thirst-Quenching Beverages 269 Part 6: The Part of Tens 277 Chapter 22: Ten (or So) Time-Saving Tips for the Kitchen 279 Chapter 23: Ten Myths about Persian Cooking 283 Chapter 24: Ten Tips on Persian Table Manners. 287 Appendix: Metric Conversion Guide 291 Index 295
Najmieh Batmanglij has been hailed as the guru of Persian cuisine by The Washington Post. Born and raised in Iran, she has spent the last 40 years adapting authentic Persian recipes to tastes and techniques in the West. Batmanglij's cookbooks include Food of Life, Silk Road Cooking, and Cooking in Iran: Regional Recipes and Kitchen Secrets.
