Persian Cooking for a Healthy Kitchen
Author: Najmieh Batmanglij
Persian cuisine is healthy yet colorful like a Persian miniature, exotic yet simple like a poem by Omar Khayyam. It combines rice, the jewel and foundation of Persian cooking, with a little meat, fowl or fish; plenty of vegetables, fruit, nuts, herbs, and a delicate mix of spices such as rose petals, angelica seeds, dried limes, candied orange peels, cinnamon, cardamom, cumin and saffron to achieve a balanced diet that is uniquely Persian. After 15 years of adapting authentic Persian recipes for the West, Najmieh Batmanglij presents in Persian Cooking for a Healthy Kitchen, 95 exquisite recipes that are low in fat yet high in flavor. From her years the South of France and the United States, the author has brought about a marriage of ancient Persian cooking, modern French Provencal food presentation, and contemporary American eating styles. The result is a feast for both the eyes and the taste buds. The recipes have been kitchen tested by both American and Persian chefs. They are intelligently written and easy to follow, one per page, each facing a magnificent photograph.
Table of Contents:
Preface 7Appetizers and Side Dishes 11
Soups and Ashes 27
Vegetables and Eggs 43
Meat, Chicken, and Fish 55
Rice 86
Khoresh 117
Pickles and Relishes 149
Preserves 153
Pastries and Breads 161
Desserts 169
Hot and Cold Drinks 181
How-to 185
Persian Snacks 187
Aquivalent Measures 189
Hot and Cold Foods 190
Persian Kitchen Ingredients 191
Persian Groceries and Restaurants 192
Index 196
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This is an exciting and invaluable collection of recipes that aims to help the reader follow that government and expert advice without scrificing variety, flavor or temptation in their routine.
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