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Author: Batmanglij Publisher: John Wiley & Sons ISBN: 1119875749 Category : Cooking Languages : en Pages : 350
Book Description
Taste Real Home-cooked Persian Food for Breakfast, Lunch, and Dinner The most celebrated Persian chef in America, Najmieh Batmanglij brings you her favorite traditional, healthy Persian dishes, simplified for modern American kitchens. Persian Cooking For Dummies, written for cooks of all skill levels will transform the way you cook. Offering more than 100 recipes, some of which can be made in less than an hour, this book will guide you through the art and craft of one of the world’s oldest, yet least known culinary, traditions in the West. These flavors and aromas are rarely replicated in restaurants, so prepare to be wowed by your own creations as you follow these easy guidelines in the warmth and comfort of your own kitchen. The distinctive herbs, the heavenly aromas of saffron and rose water, and the sweet and sour flavors will impress your guests and delight your family. Prepare kababs, braises, golden-crusted, tah-dig rice dishes, and delicious desserts Learn the tricks and techniques that have been perfected over thousands of years Enjoy the unique aromas and flavors of the food of Iran—right in your own home Learn the history of Persian cooking and access a glossary of Persian culinary terms Many recipes are one page, simple to follow, and take less than an hour to make. Adapted for today’s lifestyle, Persian Cooking For Dummies is perfect for experienced and novice cooks alike. Take a journey through this exotic cuisine and get cooking, with Dummies.
Author: Batmanglij Publisher: John Wiley & Sons ISBN: 1119875749 Category : Cooking Languages : en Pages : 350
Book Description
Taste Real Home-cooked Persian Food for Breakfast, Lunch, and Dinner The most celebrated Persian chef in America, Najmieh Batmanglij brings you her favorite traditional, healthy Persian dishes, simplified for modern American kitchens. Persian Cooking For Dummies, written for cooks of all skill levels will transform the way you cook. Offering more than 100 recipes, some of which can be made in less than an hour, this book will guide you through the art and craft of one of the world’s oldest, yet least known culinary, traditions in the West. These flavors and aromas are rarely replicated in restaurants, so prepare to be wowed by your own creations as you follow these easy guidelines in the warmth and comfort of your own kitchen. The distinctive herbs, the heavenly aromas of saffron and rose water, and the sweet and sour flavors will impress your guests and delight your family. Prepare kababs, braises, golden-crusted, tah-dig rice dishes, and delicious desserts Learn the tricks and techniques that have been perfected over thousands of years Enjoy the unique aromas and flavors of the food of Iran—right in your own home Learn the history of Persian cooking and access a glossary of Persian culinary terms Many recipes are one page, simple to follow, and take less than an hour to make. Adapted for today’s lifestyle, Persian Cooking For Dummies is perfect for experienced and novice cooks alike. Take a journey through this exotic cuisine and get cooking, with Dummies.
Author: Najmieh Batmanglij Publisher: Mage Publishers ISBN: 1933823429 Category : Cooking Languages : en Pages : 380
Book Description
A Taste of Persia is a collection of authentic recipes from one of the world's oldest cuisines, chosen and adapted for today's lifestyle and kitchen. Here are light appetizers and kababs, hearty stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive herbs, spices, or fruits of Iran. Each recipe offers clear, easy-to-follow, step-by-step instructions. Most take less than an hour to prepare; many require only a few moments; many others can be made in advance. Besides its 100 recipes and 60 photographs, the book includes a useful dictionary of Persian cooking techniques and ingredients, a list of specialty stores around the nation that sell hard-to-find items, and a brief history of Persian cookery. Together these make a complete introduction to this wonderful cuisine.
Author: Rosanne Rust Publisher: John Wiley & Sons ISBN: 1119850444 Category : Cooking Languages : en Pages : 347
Book Description
Your recipe for saving the planet (and some money too!) If you’re like many of us, you waste your fair share of food. And you may think that food waste is an inevitable part of modern life. But in Zero Waste Cooking For Dummies, you’ll learn a little about sustainability in agriculture and where your food comes from, and how to organize your kitchen for less waste. With food waste in mind, you’ll also learn how to meal plan and shop within your budget.And ultimately, you’ll learn how to use every last bit of what’s in your fridge, freezer, and cupboard to make delicious meals, save money, and do your part for the environment. In this book, celebrated dietitian and internationally recognized author Rosanne Rust walks you through every step of transforming how you plan your meals, shop for groceries, store your food, cook your food, and deal with leftovers. Whether you’re more experiences or the type of cook who can burn water, you’ll find tips and strategies that help you buy, use, and waste less food. Zero Waste Cooking For Dummies offers: Dozens of recipes for delicious entrees, appetizers, breakfasts, soups, salads, and more Meal planning ideas that make grocery shopping a breeze, save you real money, and help you make the most of what you have in your kitchen Tips and tricks for how to use leftovers, how to craft new dishes with leftover ingredients so you don’t need to throw anything away, and more This book is a must-read for any homemaker, home cook or anyone looking for ways to save a little money, reduce their carbon footprint, and make some awesome, nutritious meals.
Author: Najmieh Batmanglij Publisher: Mage Publishers ISBN: 9781933823263 Category : Cooking, Iranian Languages : en Pages : 0
Book Description
Persian cuisine combines rice, the jewel and foundation of Persian cooking, with a little meat, fowl or fish; plenty of onion, garlic, vegetables, fruit, nuts, herbs; and, a delicate, uniquely Persian mix of spices. This book features 95 kitchen-tested recipes that meet the health goals of limiting the calories from saturated fats.
Author: Monisha Bharadwaj Publisher: John Wiley & Sons ISBN: 111979661X Category : Cooking Languages : en Pages : 412
Book Description
Taste the real thing and discover the delights of home-cooked Indian food Indian food—delicious, diverse, and not as difficult to cook as you might think! In Indian Cooking For Dummies, you’ll learn the fundamentals, plus over 100 make-at-home recipes for your Indian favorites. Even newbie cooks will have no trouble making these easy and delectable dishes right at home. With this book, you’ve got a suite of recipes to suit every dietary need (vegetarians, rejoice!), spice tolerance, and skill level. When you crave a Bengaluru breakfast, Lucknow lunch, or Delhi dinner, Indian Cooking For Dummies is for you. Inside, you’ll learn the steps and secrets used in all the regions of India, so you can create a perfect, balanced Indian meal in your kitchen. With pro suggestions and tips about key ingredients and dish pairings, you’ll be eating healthy, hearty, flavorful food in no time. Imagine your own stay-at-home buffet of rice, Indian breads, curried meats, creamy lentils, aromatic vegetables, raitas, chutneys, relishes, and more. Hungry yet? Cook authentic Indian appetizers, snacks, main courses, desserts, drinks, and popular vegetarian dishes Discover regional Indian cuisine and the ingredients, techniques, and spices unique to each Eat healthily and cook from scratch, without spending too much time in the kitchen Enjoy expert advice on how to make a meal for one or feed a large family, Indian style For flavor, aroma, variety, and sheer pleasure, Indian food is tops—and you can make it yourself, with this friendly Dummies guide!
Author: Naz Deravian Publisher: Flatiron Books ISBN: 1250190762 Category : Cooking Languages : en Pages : 384
Book Description
Winner of The IACP 2019 First Book Award presented by The Julia Child Foundation Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz.” - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home. At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last. In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.
Author: Najmieh Batmanglij Publisher: ISBN: 9781949445077 Category : Languages : en Pages : 728
Book Description
"The Grande Dame of Iranian Cooking" Esteemed American chef. Award-winning cookbook author. Persian cooking instructor. Iranian immigrant. Storyteller. Mother of two acclaimed sons - Zal, a filmmaker; Rostam, a musician. Born in the middle of the 20th century in Tehran, Iran. Lives in Washington, DC and Los Angeles. Consults with restaurants around the world. Member of Les Dames d'Escoffier.
Author: Najmieh Batmanglij Publisher: ISBN: 9781933823959 Category : Cooking, Iranian Languages : en Pages : 0
Book Description
"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." --Publisher information.
Author: Najmieh Batmanglij Publisher: Mage Publishers ISBN: 9781933823720 Category : Cooking Languages : en Pages : 224
Book Description
Master chef Najmieh Batmanglij distills one of the worlds oldest and most influential cuisines to capture its unique flavours in recipes adapted to suit our busy lives. Najmiehs fans have been making meals from her Food of Life for over 30 years. For "Joon" she has simplified 75 of her favourite dishes and shows how, with the right ingredients and a few basic tools and techniques, authentic Persian food can easily be prepared at home. The recipes in this book -- each accompanied by a photograph of the finished dish -- come straight from Najmiehs kitchen and include not only the classics of Persian cooking, but also some soon-to-be favourites, such as quinoa or kale cooked Persian-style. You will discover delicious side dishes, from cooling, yogurt-based salads and tasty dips and spreads, to more sustaining platters of grains, beans and fresh herbs; tasty "kukus" -- frittata-style omelettes filled with vegetables and herbs; spice-infused fish; mouth-watering meatballs and kebabs served on flat breads with tangy sauces; every kind of rice -- including the incomparable polow topped with various sweet and sour braises; not to mention, delightfully aromatic cakes and cookies to round off meals or enjoy as a snack in between.
Author: Batmanglij
Author: Batmanglij
Author: Najmieh Batmanglij
Author: Najmieh Batmanglij
Author: Rosanne Rust
Author: Najmieh Batmanglij
Author: Monisha Bharadwaj
Author: Naz Deravian
Author: Najmieh Batmanglij
Author: Najmieh Batmanglij
Author: Najmieh Batmanglij