Pardiz : A Persian Food Journey
Book Details
Format
Hardback or Cased Book
ISBN-10
174379519X
ISBN-13
9781743795194
Publisher
Hardie Grant Books
Imprint
Hardie Grant Books
Country of Manufacture
AU
Country of Publication
GB
Publication Date
Nov 1st, 2019
Print length
352 Pages
Weight
1,632 grams
Dimensions
27.50 x 20.30 x 3.10 cms
Product Classification:
National & regional cuisine
Ksh 6,400.00
Re-Printing
0 in stock
Delivery Location
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Secure
Quality
Fast
70 evocatively illustrated recipes showcasing the very best of simple Persian food
In Pardiz (Farsi for paradise), Manuela Darling-Gansser returns to the country where she spent her early childhood to explore one of the world’s oldest and greatest cuisines – one that is as overwhelmingly generous as it is subtle, elegant and alluring.
Travelling from Tehran to the Caspian Sea and from the desert to the high central plains, Manuela reveals the stunning variety, ingenuity and delicacy of Persian food in 70 recipes. Its emphasis on sharing and heavy use of vegetables and herbs is particularly well suited to our modern way of eating, and none of the recipes are too time-consuming or complicated. Begin a feast with olives and walnuts marinated in pomegranate molasses, try beautiful vegetarian dishes like Salad-e tabestani (Summer egg salad) and Ku ku-ye bademjan (eggplant frittata), enjoy mains like fish kebabs and the famous Persian chicken, walnut & pomegranate stew, and savour delicate desserts like Cardamon, lemon & buttermilk icecream.
A deeply personal tale and an unforgettable journey through the culinary landscapes of both ancient Persia and modern-day Iran, this lavish cookbook rejoices in the land, life, flavours and food of this enigmatic country.
Travelling from Tehran to the Caspian Sea and from the desert to the high central plains, Manuela reveals the stunning variety, ingenuity and delicacy of Persian food in 70 recipes. Its emphasis on sharing and heavy use of vegetables and herbs is particularly well suited to our modern way of eating, and none of the recipes are too time-consuming or complicated. Begin a feast with olives and walnuts marinated in pomegranate molasses, try beautiful vegetarian dishes like Salad-e tabestani (Summer egg salad) and Ku ku-ye bademjan (eggplant frittata), enjoy mains like fish kebabs and the famous Persian chicken, walnut & pomegranate stew, and savour delicate desserts like Cardamon, lemon & buttermilk icecream.
A deeply personal tale and an unforgettable journey through the culinary landscapes of both ancient Persia and modern-day Iran, this lavish cookbook rejoices in the land, life, flavours and food of this enigmatic country.
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