The Art of Persian Cooking: Hippocrene Cookbook Library

by Forough Hekmat

"For many centuries, the Iranians have looked upon food from three different points of view-the medicinal, the philosophical, and the cultural." So reads the preface to this informative and unusual cookbook. In addition to covering 200 sumptuous classic Persian recipes, this collection features special sections on "The History of Persian Cuisine," "Food and Entertainment within the Persian Home," and "The Fundamentals of Classic Persian Cooking." 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). 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.

Genres: Cookbooks, Cooking, Food

190 pages, Paperback

First published January 1, 1961

About the author

Forough-Es-Saltaneh Hekmat

Reviews

[Roxana Family]

Receipts are short which is good but without any photos. Meanwhile, I think the receipts need major edition as well. I tried to make Masqati from the book, but the amount of the sugar was too much, which I think it was written by mistake.

[Leah Hanley]

This is the best Persian cookbook I have been able to find. It's full of Persian culinary history, culture, and tradition. Each part and chapter has an introduction and description of the food items and recipes included. The prepared recipes are wonderful. Despite the lack of even one picture, and not always crediting the beautiful and fitting poems or quotes of Persian poets and philosophers, this cookbook deserves all 5 stars.