New Persian Cooking

New Persian Cooking

A Fresh Approach to the Classic Cuisine of Iran

Book - 2011
Average Rating:
Rate this:
From pomegranate soup to saffron ice cream, the subtleties of Persian cuisine and its unique mix of flavors are unlike any other style of cooking. The traditional emphasis on the use of seasonal ingredients and the importance of a complementary mix of herbs, vegetables, meat, fish, fruit, and spices make for fresh, modern meals based on flavor profiles that have been used for centuries. This highly illustrated cookbook offers an enticing introduction to traditional Persian cuisine through recipes and ingredients accessible to the everyday cook. As a medical doctor, Jila Dana-Haeri has adapted traditional Persian recipes for today's more health-conscious readers and cooks. Featuring beautiful photographs by award-winning food photographer Jason Lowe, this book is essential for the at-home culinary explorer.
Publisher: London ; New York : I. B. Tauris, 2011.
ISBN: 9781848855861
Call Number: 641.5955 DANA-HAERI
Characteristics: xii, 228 p. : col. ill. ; 26 cm
Subjects: Cookbooks.
Cooking, Iranian.
Additional Contributors: Lowe, Jason
Ghorashian, Shahrzad


From the critics

Community Activity


Add a Comment

There are no comments for this title yet.


Add Age Suitability

There are no ages for this title yet.


Add a Summary

There are no summaries for this title yet.


Add Notices

There are no notices for this title yet.


Add a Quote

There are no quotes for this title yet.

Explore Further

Browse by Call Number


Subject Headings


Find it at GCPL

To Top