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From the land of nightingales & roses : recipes from the Persian kitchen / by Sinaiee, Maryam,author.(CARDINAL)804459;
"A collection of Iranian recipes by the author of the Persian food blog, The Persian Fusion"--
Subjects: Cookbooks.; Cooking, Iranian.;
Available copies: 2 / Total copies: 2
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The saffron tales : recipes from the Persian kitchen / by Khan, Yasmin(Cook),author.(CARDINAL)430684; Darafsheh, Shahrzad,photographer.(CARDINAL)430685; Russell, Matthew Dean,photographer.(CARDINAL)600092;
Breakfast -- Mezze & sides -- Salads -- Soups -- Mains --- Desserts.A glorious celebration of the food and people of Iran, featuring stories from home kitchens and more than 80 delicious, modern recipes.
Subjects: Cookbooks.; Cooking, Iranian.;
Available copies: 1 / Total copies: 1
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Persiana everyday / by Ghayour, Sabrina,author.(CARDINAL)407967; Kirkham, Kris,photographer.(CARDINAL)430792;
Introduction -- Small Plates -- Salads for all seasons -- Poultry & meat -- Fish & seafood -- Vegetable love -- Carbs of all kinds -- Something sweet."More than 100 all-new fuss-free recipes for family and friends from the bestselling author of 'Persiana'"--Back cover.
Subjects: Cookbooks.; Cooking, Iranian.;
Available copies: 1 / Total copies: 1
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Salamati : Hamed's Persian kitchen : recipes and stories from Iran to the other side of the world / by Allahyari, Hamed,author.; Valent, Dani,author.;
Introduction -- My life in food -- My country, my Persia -- Persian food culture -- Essential ingredients & cooking techniques -- Brunch -- Dips & snacks -- Appetizers, sides & street food -- Salads -- Soups -- Mains -- Mains - vegetarian -- Pickles & preserves -- Sweets -- Drinks -- Essentials.Hamed Allahyari cooks to connect - for that joyful moment you can say salamati (Farsi for "health" and "cheers") around the table. A restaurateur in Iran, it was natural for Hamed to gravitate to food after a long and perilous journey to a new life in Australia. He road-tested his dishes at hundreds of cooking classes, eventually launching his heartfelt cafe and restaurant, SalamaTea. With every dip of warm flatbread into herbed dadami dip, every bite of braised lamb with dried lime and saffron rice, every sip of homemade sour cherry tea, Hamed shines a light on his past in his native Tehran and continues to build and optimistic future in his new home. This book is a gateway to Persian culinary culture, with recipes that are simple, celebratory, appealing, flexible, and full of flavor. Wherever you live and whatever your background, you are invited to join the feast. --
Subjects: Cookbooks.; Cooking, Iranian.;
Available copies: 2 / Total copies: 2
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The new Persian kitchen / by Shafia, Louisa.(CARDINAL)495858;
Includes bibliographical references (pages 189-190) and index.Introduction: A desert paradise -- Overview: Persian cuisine through the ages -- A guide to Persian ingredients: A garden of earthly delights -- Starters and snacks -- Soups -- Salads -- Vegetable and egg entrées -- Meat and fish entrées -- Main dish stews and casseroles -- Rice and grains -- Sweets -- Beverages -- Pickles and preserves.Shafia explores her Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These recipes demystify Persian ingredients while offering surprising preparations for familiar foods for the busy, health-conscious cook.
Subjects: Cookbooks.; Cooking, Iranian.;
Available copies: 5 / Total copies: 5
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Bottom of the pot : Persian recipes and stories / by Deravian, Naz,author.(CARDINAL)804249; Wolfinger, Eric,photographer.(CARDINAL)602241;
Prologue-: The journey home -- Introduction -- Mazeh-appetizers and accompaniments-music and poetry -- Aash-soups-heart -- Rice, tahdig, and grains-Jewels -- Khoresh-stews-soul -- Naan-bread-life -- Kookoo-Iranian frittatas and egg dishes-light -- Meat, fish, and vegetables-memory -- Stuffed and rolled-home -- Drinks-water -- Sweets-love -- Epilogue-until we meet again.Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home. At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last. In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.
Subjects: Cookbooks.; Cooking, Iranian.;
Available copies: 5 / Total copies: 7
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Pomegranates & artichokes : a food journey from Iran to Italy / by Setareh, Saghar,author,photographer.(CARDINAL)872878;
Includes bibliographical references (pages 280-281) and index.Iran: Nashta, food to begin the day with ; Everyday comfort food & small dishes ; The anatomy of an Iranian feast ; By-or instead of-the tea -- In Between: Recipes from the Levant & Eastern Mediterranean -- Italy: The market & the pantry: a few simple dishes ; An appreciation of aperitivo ; Il pranzo della domenica & other celebrations ; Coffee, merenda & other indulgences -- Suggested Menus."When Iranian writer and food photographer Saghar Setareh moved to Italy at the age of 22, she was enchanted by the rich food culture of her adopted country, and this inspired a curiosity in the cuisine of her homeland and the surrounding countries of the Levant and Eastern Mediterranean. Pomegranates and Artichokes is the story of Saghar's own culinary journey from Iran to Italy, in which she describes the many parallels that link Middle Eastern and Mediterranean food cultures, and shows how ingredients and recipes--unconstrained by borders--are shared and transformed through the immigrant experience. Divided into three sections representing stops on Saghar's culinary "road trip"--Iran, In Between, and Italy--this book features more than 80 recipes celebrating the foods of these regions. Among the highlights are a simple Iranian breakfast platter, a celebratory Persian feast, Sicilian-style stuffed artichokes, guinea hen braised with pomegranate, sweet-sour meatballs from Aleppo, a Roman ricotta and wild cherry pie, and a velvety Middle Eastern milk pudding. Illustrated with Saghar's own beautiful photography and peppered with personal insights and experiences, Pomegranates and Artichokes tells the story of two food cultures, and the delicious space in between." --
Subjects: Cookbooks.; Recipes.; Cooking, Iranian.; Cooking, Italian.; Cooking.; Jewish cooking.;
Available copies: 7 / Total copies: 8
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Bitter & sweet : global flavors from an Iranian-American kitchen / by Roustaei, Omid4634400;
"Bitter & Sweet is an elegantly designed cookbook featuring 75 mouthwatering recipes from Omid Roustaei, the Caspian Chef. Infused with moving stories, useful cooking tips, and gorgeous photographs, Bitter & Sweet teaches readers to experiment not only with Iranian dishes but also with the many cuisines and techniques that Omid has explored throughout his career. His welcoming prose and down-to-earth methods are sure to engage both practiced hands and total newcomers to the kitchen"--
Subjects: Cookbooks; Cooking, Iranian; Cooking, American;
Available copies: 1 / Total copies: 3
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Secrets of cooking : Armenian/Lebanese/Persian / by Chirinian, Linda.(CARDINAL)194873;
Subjects: Cookbooks.; Cooking, Armenian.; Cooking, Lebanese.; Cooking, Iranian.;
Available copies: 2 / Total copies: 2
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Pomegranates & pine nuts : a stunning collection of Lebanese, Moroccan & Persian recipes / by Kehdy, Bethany,author.(CARDINAL)612495;
Bethany Kehdy is renowned for the contemporary Middle Eastern and North African recipes that she publishes on her blog (dirtykitchensecrets.com). Born in Houston, Texas to an American mother and a Lebanese father, Bethany grew up in Lebanon during the country's most volatile civil war years. During her childhood, she spent countless hours learning to cook with her perfectionist teta (grandmother), her vivacious dad and her spirited aunts. Her recipes are a harmonious balance of classic and contemporary, as she draws upon her ethnic roots while adding her own personal twist.Culinary reflections -- Meze -- Poultry -- Meat -- Seafood -- Vegetarian -- Desserts.
Subjects: Cookbooks.; Cooking, Lebanese.; Cooking, Moroccan.; Cooking, Iranian.;
Available copies: 3 / Total copies: 3
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Results 1 to 10 of 31 |