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Persian Cookbook:How to make Delicious Persian rice (Vegetarian Recipes Cookbook Book 3) (English Edition) von [Rylee, Bryan]
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Persian Cookbook:How to make Delicious Persian rice (Vegetarian Recipes Cookbook Book 3) (English Edition) Kindle Edition


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Länge: 107 Seiten Word Wise: Aktiviert Sprache: Englisch

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Produktbeschreibungen

Kurzbeschreibung

This cookbook will take you on a journey through the various byways of Persian Cuisine,

particularly its recipes for desserts. Learn how to whip up tasty treats like cookies,

pastries, and other sweets, with the characteristic Persian flavor. Passion often trumps talent,

even in cooking. If you get into this journey with the right attitude, nothing will go wrong.


Produktinformation

  • Format: Kindle Edition
  • Dateigröße: 1958 KB
  • Seitenzahl der Print-Ausgabe: 107 Seiten
  • Gleichzeitige Verwendung von Geräten: Keine Einschränkung
  • Verkauf durch: Amazon Media EU S.à r.l.
  • Sprache: Englisch
  • ASIN: B00E3Y2KG6
  • Text-to-Speech (Vorlesemodus): Aktiviert
  • X-Ray:
  • Word Wise: Aktiviert
  • Verbesserter Schriftsatz: Nicht aktiviert
  • Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung

  •  Ist der Verkauf dieses Produkts für Sie nicht akzeptabel?

Kundenrezensionen

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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: HASH(0x8e3d4360) von 5 Sternen 13 Rezensionen
6 von 6 Kunden fanden die folgende Rezension hilfreich
HASH(0x8d47d234) von 5 Sternen Recipes use non-US measurements and ingredients could use clarification 10. August 2013
Von A customer - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
The Best Persian Rice Recipes cookbook by author Bryan Rylee is a wonderfully written cookbook as the author writes a wonderful history of Persian cooking in the introduction of his cookbook. Things kind of go downhill from there as the recipes truly look delicious, and many are accompanied with color images, there are recipes that use unexplained recipe ingredients or use metric measurements. Some of the unexplained recipe ingredients are later clarified in following recipes. With editing and an ingredient clarification his cookbook will move from an excellent cookbook to an outstanding cookbook.

Here's a sample recipe explaining what I mean:

Meigoo Polow

500 grams large shrimps
500 grams basmati or long-grain rice
2 tbsp tomato paste
150 grams butter
1 tbsp flour
1-2 tbsp curry powder
3-4 large eggs
100 grams parsley
cooking oil
salt & black pepper

In another recipe you find:

Morgh Polow

4 chicken thighs
1 onion
2 cloves garlic
1/2 tsp turmeric
3 cups rice
1 1/2 cup zereshk (later in the cookbook you find out this is called barberries)
2-3 tbsp butter
1 tbsp sugar
6 tbsp brewed saffron
2-3 tbsp canola oil
salt & pepper

You will find an interactive table of contents making navigation easy. Overall, this cookbook offers plenty of good content, it needs a bit of editorial revision.

Recommend with caveats given.

Penmouse
4 von 4 Kunden fanden die folgende Rezension hilfreich
HASH(0x8d6b3b28) von 5 Sternen Mouth watering 7. August 2013
Von David Wolstenholm - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
This is a great guide in how to cook rice well. Before giving the recipes, it starts off with a brief history of Persia and different kids of rice and how best to prepare them. The recipes are easy to read with ingredients that can be found at any local grocery store. It also includes a couple pictures of what some of the dishes are supposed to look like when complete. If you are looking for new ways to cook delicious rice recipes then this cookbook is for you.
2 von 2 Kunden fanden die folgende Rezension hilfreich
HASH(0x8f099b4c) von 5 Sternen Persian "slow food"... 12. Februar 2014
Von John P. Jones III - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
In the best tradition of the French "slow food," Bryan Rylee has written a cookbook on Persian rice recipes. It's not particularly a culinary "secret," that like a lot of things in life, love for example, when one takes one's time, the end result is so much better. Rylee's book pushed my "hot button" because I knew that I had not been taking enough time cooking my rice - the old routine of "pop it in the microwave" and 8-10 minutes later, it would serve as the base for some other food preparation.

The heart of this short cookbook is 20 Persian rice recipes, each with its Iranian name, which should be rolling off the tongue in no time. The preparation time is at least an hour, and as long as five hours, in some cases. Slow food, indeed, for the modern world. The recipes are good for four or six, in the traditional format of listing all ingredients, followed by the instructions. It appears that the author has responded to previous (in my opinion, unwarranted) criticism of the use of metric measurements of his ingredients, as he has now provided English measurement equivalents (I would assume that nowadays, most people should be able to deal with "500 grams.") Also, and most fortunately, most medium-size American cities have at least one "international food market" where all these ingredients should be readily obtained. (Albuquerque, NM, has two). Each of the recipes did sound delicious, and I am sure they are.

The recipes are preceded by a short chapter on the cooking of rice, and the various methods involved, and they are followed by a short chapter on the most expensive spice: saffron, which truly is one of the essential ingredients in Persian cooking. Most of the world's supply still comes from Iran, followed by Spain.

My criticism of the book is confined to the historical context in which the author tried to place his recipes, as well as the editing. For example, the first sentence in the section "Persian Rice, Rice Like You Never Had Before" is as follows: "Of the many ancient cuisines, Persian Cuisine is one with roots that date back to the ancient era of the world." Later, we learn that ancient Persia was "founded" in 549 BCE by Cyrus the Great, who apparently "discovered" it. In other sections, there are also some redundancies. All of which, thanks to electronic publishing, can be cleaned up, and a better overall guide to an important world cuisine can be presented.

Still, it was an inspiration read, telling me I could do better, even much better, in my own rice cooking. 4-stars.
2 von 2 Kunden fanden die folgende Rezension hilfreich
HASH(0x8d9b2390) von 5 Sternen Mouth-watering and delicious 1. September 2013
Von Paula J. Nichols - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
I would have given the review 5 stars if the some of the ingredient references were more consistent. Also, some of the ingredients are not easily found in the U.S. I will try recipes that have ingredients I can find here in Colorado.
HASH(0x8d609cd8) von 5 Sternen Confusing 7. Januar 2014
Von Kathryn - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
I found the book interesting but confusing. While tempted to make something new, ingredients were unheard of by me and he didn't try to describe what they were like or where to get them. I must of missed that Persian store on the corner.
Recipes did not have amounts or ingredients listed. Only while reading the directions you find rice or chicken etc. are needed. Most of the recipies are not do-able because of the flaws.
As with 99% of the e-cookbooks, I don't trust them. There is something about e- cookbooks that are not proof read, edited, or even reread by the author after writing them.
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