The legendary cuisine of Persia

by Margaret Shaida

Persian cooking is very suited to the contemporary style of eating. Many of the dishes are vegetarian, and the marriage of sweet and savoury, such as grains and pulses sweetened with fruit and spices, makes for delicious meals. This book showcases a selection of these dishes.

Genres: Cookbooks, Food, Cooking, Nonfiction

384 pages, Paperback

First published December 1, 1992

Reviews

[Alicia · Rating 5 out of 5]

Wow! What a wonderful surprise! The title of this book caught my eye as it stood in the to-be-filed pile at the library. I took it home to investigate and poured over it for hours. The author opens with a beautiful, informative, even sensual evolution of persian cuisine, then explains the basic ingredients in persian cuisine and only then moves into recipes. I haven't cooked any yet - just got the book - but my mom made the eggplant, garlic, yogurt salad which is really more a dip, and it was to die for. I want a copy of this book for my cookbook library.

[Tia · Rating 4 out of 5]

Best fesenjan recipe I've found yet. Less finicky instructions than Batmanjali's New Food of Life.

[Cathy Bolton · Rating 5 out of 5]

Very informative and stimulating

[Eric Hines]

food & cooking