Ebook Jila Dana-haeri - From a Persian Kitchen : Fresh Discoveries in Iranian Cooking EPUB, DOC, TXT
9781780768014 English 178076801X A celebration of Persian cuisine, featuring over 100 recipes for cooks of all levelsThe food of Iran is a riot of tastes and aromas, and is one of the great-but least known-cuisines of the world. With an emphasis on the use of seasonal ingredients, fresh herbs, and fragrant spices, Jila Dana-Haeri presents a unique guide to quintessential Persian cooking. The varieties of beautiful jeweled rice dishes, hearty winter dishes, and crisp summer salads showcase the diversity of Iranian regional cooking, from the sweet and sour flavors of the Northern Caspian Coastto the spicy and aromatic tastes of the South and the Persian Gulf. The complementary mix of flavors-the fresh tartness of pomegranate seeds and the subtle perfume of saffron, tarragon, dill, and fenugreek-create an array of mouth-watering recipes that are now accessible to cooks of all levels. This lavishly-illustrated cookbook offers an enticing selection of recipes for any occasion. Including over 100 recipes such as apple khoresh, beetroot pahti, and biryani, this volume will beessential for all interested in expanding their cultural and culinary horizons., Including over 100 recipes for cooks of all levels induced by Persian Cuisine, these recipes are straightforward with simple but detailed instructions featuring an array of ingredients that are widely availableThe food of Iran is a riot of tastes and aromas, and is one of the great - but least known - cuisines of the world. With an emphasis on the use of seasonal ingredients, fresh herbs and fragrant spices, Jila Dana-Haeri presents a unique guide to quintessential Persian cooking. The varieties of beautiful jeweled rice dishes, hearty winter dishes and crisp summer salads, showcase the diversity of Iranian regional cooking, from the sweet and sour flavors of the Northern Caspian Coast to the spicy and aromatic tastes of the South and the Persian Gulf. The complimentary mix of flavors - the fresh tartness of pomegranate seeds and the subtle perfume of saffron, tarragon, dill and fenugreek - create an array of mouth-watering recipes that are now accessible to cooks of all levels. This lavishly-illustrated cookbook offers an enticing selection of recipes for any occasion. Including over 100 recipes such as Apple Khoresh, Beetroot Pahti and Biryani, this will be essential for all interested in expanding their cultural and culinary horizons., The food of Iran is a riot of tastes and aromas, and is one of the great - but least known - cuisines of the world. With an emphasis on the use of seasonal ingredients, fresh herbs and fragrant spices, Jila Dana-Haeri presents a unique guide to quintessential Persian cooking. The varieties of beautiful jeweled rice dishes, hearty winter dishes and crisp summer salads, showcase the diversity of Iranian regional cooking, from the sweet and sour flavors of the Northern Caspian Coast to the spicyand aromatic tastes of the South and the Persian Gulf. The complimentary mix of flavors - the fresh tartness of pomegranate seeds and the subtle perfume of saffron, tarragon, dill and fenugreek - create an array of mouth-watering recipes that are now accessible to cooks of all levels. This lavishly-illustrated cookbook offers an enticing selection of recipes for any occasion. Including over 100 recipes such as Apple Khoresh, Beetroot Pahti and Biryani, this will be essential for all interestedin expanding their cultural and culinary horizons., The food of Iran is a riot of tastes and aromas, and is one of the great--but least known--cuisines of the world. With an emphasis on the use of seasonal ingredients, fresh herbs, and fragrant spices, Jila Dana-Haeri presents a unique guide to quintessential Persian cooking. The varieties of beautiful jeweled rice dishes, hearty winter dishes, and crisp summer salads showcase the diversity of Iranian regional cooking, from the sweet and sour flavors of the Northern Caspian Coast to the spicy and aromatic tastes of the South and the Persian Gulf. The complementary mix of flavors--the fresh tartness of pomegranate seeds and the subtle perfume of saffron, tarragon, dill, and fenugreek--create an array of mouth-watering recipes that are now accessible to cooks of all levels. This lavishly-illustrated cookbook offers an enticing selection of recipes for any occasion. Including over 100 recipes such as apple khoresh, beetroot pahti, and biryani, this volume will be essential for all interested in expanding their cultural and culinary horizons., The food of Iran is a riot of tastes and aromas, and is one of the greatbut least knowncuisines of the world. With an emphasis on the use of seasonal ingredients, fresh herbs, and fragrant spices, Jila Dana-Haeri presents a unique guide to quintessential Persian cooking. The varieties of beautiful jeweled rice dishes, hearty winter dishes, and crisp summer salads showcase the diversity of Iranian regional cooking, from the sweet and sour flavors of the Northern Caspian Coast to the spicy and aromatic tastes of the South and the Persian Gulf. The complementary mix of flavorsthe fresh tartness of pomegranate seeds and the subtle perfume of saffron, tarragon, dill, and fenugreekcreate an array of mouth-watering recipes that are now accessible to cooks of all levels. This lavishly-illustrated cookbook offers an enticing selection of recipes for any occasion. Including over 100 recipes such as apple khoresh, beetroot pahti, and biryani, this volume will be essential for all interested in expanding their cultural and culinary horizons.
9781780768014 English 178076801X A celebration of Persian cuisine, featuring over 100 recipes for cooks of all levelsThe food of Iran is a riot of tastes and aromas, and is one of the great-but least known-cuisines of the world. With an emphasis on the use of seasonal ingredients, fresh herbs, and fragrant spices, Jila Dana-Haeri presents a unique guide to quintessential Persian cooking. The varieties of beautiful jeweled rice dishes, hearty winter dishes, and crisp summer salads showcase the diversity of Iranian regional cooking, from the sweet and sour flavors of the Northern Caspian Coastto the spicy and aromatic tastes of the South and the Persian Gulf. The complementary mix of flavors-the fresh tartness of pomegranate seeds and the subtle perfume of saffron, tarragon, dill, and fenugreek-create an array of mouth-watering recipes that are now accessible to cooks of all levels. This lavishly-illustrated cookbook offers an enticing selection of recipes for any occasion. Including over 100 recipes such as apple khoresh, beetroot pahti, and biryani, this volume will beessential for all interested in expanding their cultural and culinary horizons., Including over 100 recipes for cooks of all levels induced by Persian Cuisine, these recipes are straightforward with simple but detailed instructions featuring an array of ingredients that are widely availableThe food of Iran is a riot of tastes and aromas, and is one of the great - but least known - cuisines of the world. With an emphasis on the use of seasonal ingredients, fresh herbs and fragrant spices, Jila Dana-Haeri presents a unique guide to quintessential Persian cooking. The varieties of beautiful jeweled rice dishes, hearty winter dishes and crisp summer salads, showcase the diversity of Iranian regional cooking, from the sweet and sour flavors of the Northern Caspian Coast to the spicy and aromatic tastes of the South and the Persian Gulf. The complimentary mix of flavors - the fresh tartness of pomegranate seeds and the subtle perfume of saffron, tarragon, dill and fenugreek - create an array of mouth-watering recipes that are now accessible to cooks of all levels. This lavishly-illustrated cookbook offers an enticing selection of recipes for any occasion. Including over 100 recipes such as Apple Khoresh, Beetroot Pahti and Biryani, this will be essential for all interested in expanding their cultural and culinary horizons., The food of Iran is a riot of tastes and aromas, and is one of the great - but least known - cuisines of the world. With an emphasis on the use of seasonal ingredients, fresh herbs and fragrant spices, Jila Dana-Haeri presents a unique guide to quintessential Persian cooking. The varieties of beautiful jeweled rice dishes, hearty winter dishes and crisp summer salads, showcase the diversity of Iranian regional cooking, from the sweet and sour flavors of the Northern Caspian Coast to the spicyand aromatic tastes of the South and the Persian Gulf. The complimentary mix of flavors - the fresh tartness of pomegranate seeds and the subtle perfume of saffron, tarragon, dill and fenugreek - create an array of mouth-watering recipes that are now accessible to cooks of all levels. This lavishly-illustrated cookbook offers an enticing selection of recipes for any occasion. Including over 100 recipes such as Apple Khoresh, Beetroot Pahti and Biryani, this will be essential for all interestedin expanding their cultural and culinary horizons., The food of Iran is a riot of tastes and aromas, and is one of the great--but least known--cuisines of the world. With an emphasis on the use of seasonal ingredients, fresh herbs, and fragrant spices, Jila Dana-Haeri presents a unique guide to quintessential Persian cooking. The varieties of beautiful jeweled rice dishes, hearty winter dishes, and crisp summer salads showcase the diversity of Iranian regional cooking, from the sweet and sour flavors of the Northern Caspian Coast to the spicy and aromatic tastes of the South and the Persian Gulf. The complementary mix of flavors--the fresh tartness of pomegranate seeds and the subtle perfume of saffron, tarragon, dill, and fenugreek--create an array of mouth-watering recipes that are now accessible to cooks of all levels. This lavishly-illustrated cookbook offers an enticing selection of recipes for any occasion. Including over 100 recipes such as apple khoresh, beetroot pahti, and biryani, this volume will be essential for all interested in expanding their cultural and culinary horizons., The food of Iran is a riot of tastes and aromas, and is one of the greatbut least knowncuisines of the world. With an emphasis on the use of seasonal ingredients, fresh herbs, and fragrant spices, Jila Dana-Haeri presents a unique guide to quintessential Persian cooking. The varieties of beautiful jeweled rice dishes, hearty winter dishes, and crisp summer salads showcase the diversity of Iranian regional cooking, from the sweet and sour flavors of the Northern Caspian Coast to the spicy and aromatic tastes of the South and the Persian Gulf. The complementary mix of flavorsthe fresh tartness of pomegranate seeds and the subtle perfume of saffron, tarragon, dill, and fenugreekcreate an array of mouth-watering recipes that are now accessible to cooks of all levels. This lavishly-illustrated cookbook offers an enticing selection of recipes for any occasion. Including over 100 recipes such as apple khoresh, beetroot pahti, and biryani, this volume will be essential for all interested in expanding their cultural and culinary horizons.