عنوان

Cooking in Iran :

1949445070

9781949445077

bc101261

انگلیسی

Cooking in Iran :

[Book]

regional recipes & kitchen secrets /

Najmieh Batmanglij.

Second edition.

Chevy Chase, Maryland :

Mage Publishers,

[2020]

727 pages :

color illustrations, color maps ;

25 cm

Includes index.

A geography of Iran -- Preface -- Tehran: Arrival ; Climate ; A little history ; The Tajrish Bazaar ; Downtown Tehran ; Iranians soups and the kitchen ; Ladies' lunch ; Tehran in the 1900s ; Darband ; Darakeh -- The Caspian: A little history ; A Caspian story ; Cooking in Rasht ; Masouleh ; Harvesting tea -- Azarbaijan: A little history ; Ardabil ; Tabriz ; Cooking in Tabriz ; The story of Omaj ; The national dish: chelow kabab ; The story of minced kabab ; Wine in an ancient kitchen -- Qom: A little history -- Qazvin: A little history ; Dessert -- Hamadan: A little history ; Iranian Jews -- Arak: A little history -- Bread: A flat bread story -- Kurdistan and the tribal region: A little history -- Isfahan: A little history ; Iranian Americans -- Kashan: A little history ; Do not despair -- Khorasan: A little history ; Saffron ; Barberries -- Yazd: A little history ; The cypress at Abarkuh ; Iranian Zoroastrians ; Pomegranates ; A pastry workshop -- Kerman: A little history ; The pistachio journey ; The Persian garden -- Fars / Shiraz: A little history ; Hafez ; Sesame ; Fill the glass with wine -- Khuzestan: A little history -- The Persian Gulf: A little history ; Bushehr ; The bounty of the sea ; The date palm ; A conversation between a date palm and a goat -- Sistan + Baluchistan: A little history -- A visual glossary of an Iranian pantry.

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"Najmieh takes us with her on an extraordinary culinary journey: from the daily fish market in Bushehr, on the Persian Gulf, where she and her host buy and cook a 14-pound grouper in a tamarind, cilantro, and garlic sauce, to the heart of historical Isfahan, in central Iran, where she prepares lamb necks in a yogurt, saffron, and candied orange peel sauce topped with caramelized barberries. Traveling north to the Caspian Sea, she introduces us to the authentic Gilaki version of slow-cooked duck in a pomegranate and walnut sauce, served over smoked rice; and the unique flavors of a duck-egg omelet with smoked eggplant and baby garlic. Lingering in the north, in tribal Kurdistan, she treats us to lamb-and-bulgur meatballs filled with caramelized onions and raisins in a saffron sauce. Dropping south, to Bandar Abbas on the coast, she teases our palate with rice cooked in date juice and served with spicy fish, while in Baluchistan she cooks spiced goat in a pit overnight and celebrates the age-old method of making bread in hot ashes. At every village and off-the-beaten-track community, Najmieh unearths traditional recipes and makes surprising new discoveries, giving us a glimpse along the way of the places where many of the ingredients for the recipes are grown. She treks through the fields and orchards of Iran, showing us saffron being picked in Khorasan and pomegranates in Yazd, dates harvested by the Persian Gulf, pistachios in Kerman, and tea and rice by the Caspian. With more than 250 recipes and 400 photographs, Cooking in Iran is packed with inspiring ideas and practical tips - everything you'll need for recreating these glorious dishes so that you can embark on a culinary journey of your own"--Publisher's description.

Cooking, Asian.

Cooking, Iranian.

Cuisine asiatique.

Cuisine iranienne.

Cooking, Asian.

Cooking, Iranian.

Batmanglij, Najmieh,1947-

20221231145256.0

rda

[Book]

270410

Y