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New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran

New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran
Jila Dana-Haeri, Shahrzad Ghorashian, Jason Lowe

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Description

The subtleties of Persian cuisine and their exciting mix of flavours are totally distinct from other styles of cooking and make it one of the great cuisines of the world. The traditional emphasis on the use of fresh and seasonal ingredients and the importance of a complementary mix of herbs, vegetables, meat, fish, fruit and spices, accords well with the modern desire for healthy eating and a balanced diet. This highly-illustrated cookbook offers an enticing introduction to traditional Persian cuisine through recipes that are accessible to the non-professional cook and are based on ingredients that are readily available in the West. As a medical doctor aware of today's health concerns, Jila Dana-Haeri has adapted traditional Persian recipes for today's more health-conscious readers and cooks. Using ingredients that are readily available to create dishes that are both healthy and nutritious, the authors demonstrate that Persian food can be made easily anywhere in the world. Featuring beautiful photographs by award-winning food photographer Jason Lowe, this book will be essential for anyone interested in sampling Persian cuisine and expanding their cultural horizons.

Author Info

Jila Dana-Haeri is an expert on Persian cuisine. A doctor with a special interest in nutrition, she has been eating and cooking the food of her native Iran for the whole of her life. She lives in the English countryside where she entertains family with her Persian dishes. Shahrzad Ghorashian is a writer who has written for BBC World Service. She divides her time between France and London and shares Jila Dana-Haeri's passion for the food of her native Iran. Jason Lowe is a renowned food and travel photographer. He has collected two Glenfiddich awards for his food photography and worked with some of the finest food producers and most inspirational cookery writers in the world.

Bibliographic Info

Imprint: I.B.Tauris
Publisher: I.B.Tauris & Co Ltd.

Hardback
ISBN: 9781848855861
Publication Date: 28 Feb 2011
Number of Pages: 240
Height: 256
Width: 201
Illustrations: 35 colour illustrations

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