Persian Cooking

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Hekmat, Forough. The Art of Persian Cooking.  217 pages, ill, 24 cm. From creating a holiday menu to determining which utensils to use, The Art of Persian Cooking covers a wide array of practical information to help even the novice chef prepare elaborate Persian dishes. The exotic fare is further enhanced by rich descriptions of the cultural and culinary history of Persian cuisine, without which it cannot be fully appreciated. The nutritious, easy-to-follow recipes include such traditional Persian dishes as Abgushte Adas (Lentil Soup), Mosamme Khoreshe (Eggplant Stew), Lamb Kabob, Cucumber Borani (Special Cucumber Salad), Sugar Halva, and Gol Moraba (Flower Preserves). Tehran: Mehr-e Amin, Persian Year 1380 (2001 CE). Softcover. 2 $39.00