Author: Forough Hekmat
Publisher: Hippocrene Books
Pages: 191 Binding: Paperback
Description from the publisher:
For many centuries the Iranians have looked upon food from three different points of view, the medicinal, the philosophical, and the cultural. This unusual cookbook covers 200 sumptuous classic Persian recipes, including such traditional fare as Abgushte Adas (Lentil Soup), Mosamme Khoreshe (Eggplant Stew), Lamb Kabob (Lamb Kabob), Cucumber Borani (Special Cucumber Salad), Sugar Halva (Sugar Junkfood), and Gol Moraba (Flower Preserves). 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.