- Gebundene Ausgabe: 208 Seiten
- Verlag: Ten Speed Press (16. April 2013)
- Sprache: Englisch
- ISBN-10: 1607743574
- ISBN-13: 978-1607743576
- Größe und/oder Gewicht: 19,7 x 2,3 x 23,6 cm
- Durchschnittliche Kundenbewertung: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 234.914 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
- Komplettes Inhaltsverzeichnis ansehen
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The New Persian Kitchen (Englisch) Gebundene Ausgabe – 16. April 2013
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WINNER, FOOD52 PIGLET AWARD, 2014
Every once in a while I pick up a cookbook and want to cook everything in it, which was the case with this one.
—Martha Rose Shulman, The New York Times
“Louisa does a beautiful job of weaving the traditional Persian culinary palette into something of her own. She takes fantastical ingredients—rose water, pomegranates, sumac, and saffron—and spins them into an inspired and unique collection of recipes that are fresh, bright, and brilliantly full of flavor.”
—Heidi Swanson, author of Super Natural Every Day
“This is a highly evocative book telling the story of the marvelous cuisine of Iran, one of my favorites and one that has yet to be properly discovered in the West.”
—Yotam Ottolenghi, coauthor of Jerusalem
“The New Persian Kitchen is the perfect introduction to Persian cooking, full of classic ingredients and not-so-traditional ones, like tofu and quinoa. This book has something for everyone: practical recipes, anecdotes about the culture and history of Iran, and beautiful photography.”
—Firoozeh Dumas, author of Funny in Farsi
Über den Autor und weitere Mitwirkende
LOUISA SHAFIA has cooked at restaurants in San Francisco and New York, including Millennium, Aquavit, and Pure Food and Wine. She has created original recipes for Whole Living, Food Network Magazine, Prevention, and Better Homes and Gardens and has been featured in Yoga Journal, New York magazine, Every Day with Rachael Ray, the Washington Post, and Saveur. Her first cookbook, Lucid Food: Cooking for an Eco-Conscious Life, is a collection of seasonal recipes that was nominated for an IACP award. Look for her on the Cooking Channel's Taste in Translation series, making Persian kebabs. Learn more about Louisa and watch her cooking videos at lucidfood.com.Alle Produktbeschreibungen
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This book is a great introduction to Persian cuisine, which is new to me and probably to most Americans. Shafia starts off by discussing the history of the cuisine and its unique ingredients. The Persian cuisine, as described by her, is sort of fantastically healthy. Typical recipes include many vegetables, herbs, nuts, fruits, and yogurt. Most dishes contain very little added fat, just a few tablespoons of oil for cooking. Meat is eaten, but is not the main focus, and cheese is not featured much either. As a result, the finished dishes are light, yet flavorful, complex, and satisfying.
I've tried about 10 recipes so far, and all have been very good. The Chicken Kebabs in Yogurt Marinade is a classic Persian recipe, according to the author, and very tasty. The Turmeric Chicken with Sumac and Lime is quite easy to make and full of flavor. The Tomato and Cucumber Salad is reminiscent of the mixed chopped vegetable salads in most Mediterranean cuisines, but adds a unique Persian twist with lime and dried mint. Some of my favorite recipes so far are the delicious Persian rice dishes, which to me scale the heights of rice cookery. Her Sweet Rice with Carrots & Nuts is exotic and delicate; and I feel like I could happily eat Rice with Favas & Dill at least every other week. The recipes are very healthy to start with, and Shafia adds a further dimension by offering recipe variations substituting vegetables, tofu, or tempeh for meat, and whole grains for white grains. I really like her attention to health issues and flexibility in using new ingredients. Usually in books on ethnic cuisines, the author focuses only on ingredients traditional to that cuisine, so Shafia's approach is quite different.
The book has been gorgeously produced by Ten Speed Press. Its lay-flat binding, matte paper, and attractive typesetting make it very easy to read and use in the kitchen. And the photographs could not possibly be more enticing! The photo of the Sweet & Smoky Beet Burgers was so gorgeous that I had to try the recipe even though a) I don't love beets and b) I'd never had a single veggie burger in my life before. (And of course they turned out to be very good--even my carnivorish husband liked them!)
One thing I must note is this is not "quick & easy" cooking. Because the dishes rely so much on herbs and other produce for flavor, there is much washing and chopping involved. And the rice dishes, although not difficult, require some precise steps and attention to detail. So, those looking for fast & easy recipes will not find much here. But, if you have the time to spend, the results are well worth it. My only other criticism is I wish Shafia had included a section on bread. I understand that flatbreads are important in Persian cuisine, and she mentions using lavash bread for certain things, but doesn't provide any recipes or sources for good lavash (which may not be readily available to most Americans).
Overall, though, this is a terrific cookbook, and I highly recommend it.
The recipes call for a number of ingredients that may be difficult to find, but once you've acquired a few staples you'll be set for most of the recipes in the book. The author admits that she was going for authentic flavors, and not necessarily authentic recipes, and I'm sure some people will criticize the lack of authenticity with respect to traditional Persian cuisine. However, as an American, I appreciate that these recipes were adapted to include ingredients that are familiar to my palate and are readily available in American grocery stores. Most of these recipes will be very easy to anyone who has a good grasp on basic kitchen techniques.
One thing I will point out is that most of the savory recipes call for saffron. I have no problem with this, as it's kind of fun to use luxurious ingredients properly, but cooking your way through this book will get a little pricy. If you are considering purchasing The New Persian Kitchen as a gift, the recipient will be even more happy if you include a gram or two of saffron threads to accompany the book.
We cook alot of Syrian and other Mediterranean foods, also out of cookbooks that have had better proofing and are easier to use.
On the plus side, its a good introduction to the cuisine and we enjoyed her writing style.