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Author
Publisher
Flatiron Books
Pub. Date
2018.
Language
English
Description
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...
Author
Publisher
W.W. Norton & Company
Pub. Date
[2023]
Language
English
Description
"A collection of recipes reflecting a life affected by immigration, community, adaptation, and experimentation―and sublime, old-world, creamy yogurt. As founder of much-loved The White Moustache Yogurt company, Homa Dashtaki employs the same traditionally Iranian methods of making yogurt that her family has for generations in her kitchen today. Her passion culminates in inspiring the use of a new ingredient: whey, the liquid gold extracted from...
Author
Publisher
Artisan, a division of Workman Publishing Company, Inc
Pub. Date
[2016]
Language
English
Description
"Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring...
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