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Persian Cuisine. Traditional, Regional, and Modern Foods

New edition includes directions for preparing most of the recipes as vegetarian or vegan dishes.

Availability: In stock
Published: 2014
Page #: xv + 302
Size: 9 x 12
ISBN: 1-56859-191-8
plates, index

 
$35.00

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Quick Overview

The cuisine of every nation provides a means of celebrating its culture, and this volume, the most comprehensive collection of recipes of Persian culinary arts, represents a celebration of several
thousand years of Persian heritage and civilization. Persian cuisine is the product of the skill, creativity, patience, care, and compassion of many generations of cooks, whether mothers, fathers, wives, or husbands preparing food for their families and friends or professional chefs at royal courts and the homes of the
affluent.

Persian Cuisine: Traditional, Regional, and Modern Foods is a user-friendly cookbook that belongs in the kitchen, not on the coffee table! In keeping with this philosophy, the pictures in the volume for the most part come from the kitchens and tables of average users of these recipes, not from a professional studio using enhanced photography. That means that the user should be able to create the same end products seen in the
photographs.

The first edition of Persian Cuisine Book I, Traditional Foods, published in 1982, followed by Persian Cuisine Book II, Regional and Modern Foods, published in 1984, sold tens of thousands of copies and became the bestselling books on Iranian cooking in English. The present volume is the latest and the most complete collection of recipes by M. R. Ghanoonparvar. It contains updated and improved versions of all the recipes from the previous two books, in addition to a large number of new recipes from every part of Iran. This volume includes many cultural notes and features beautiful original photographs. Wine historians believe that winemaking originated in ancient Persia and wine has been an indisputably crucial component of Persian culture. Hence, a chapter on the history of wine in Iran has been added to this new edition.

Persian Cuisine: Traditional, Regional, and Modern Foods is also very friendly to vegetarians and vegans, since the main ingredients of most recipes consist of vegetables and fruits. The newest edition published in 2014, includes directions for preparing most of the recipes as vegetarian or vegan dishes.

author

M. R. Ghanoonparvar

M. R. Ghanoonparvar is Professor Emeritus of Persian and Comparative Literature at The University of Texas at Austin. He has published widely on Persian literature and culture and is the author of Prophets of Doom: Literature as a Socio-Political Phenomenon in Modern Iran, In a Persian Mirror: Images of the West and Westerners in Iranian Fiction, Translating the Garden, Reading Chubak, Persian Cuisine: Traditional, Regional and Modern Foods, and most recently Iranian Film and Persian Fiction. His translations include Jalal Al-e Ahmad’s By the Pen, Sadeq Chubak’s The Patient Stone, Simin Daneshvar’s Savushun, Ahmad Kasravi's On Islam and Shi'ism, Sadeq Hedayat’s The Myth of Creation, Davud Ghaffarzadegan's Fortune Told in Blood, Mohammad Reza Bayrami's The Tales of Sabalan, Bahram Beyza'i's Memoirs of the Actor in a Supporting Role, Nima Yushij’s The Neighbor Says: Letters of Nima Yushij on Modern Persian Prosody, and Ja'far Modarres-Sadeqi’s Horse's Head. Among his edited volumes are Iranian Drama: An Anthology, In Transition: Essays on Culture and Identity in Middle Eastern Societies, Iranian Languages and Culture: Essays in Honor of Gernot Ludwig Windfuhr, and Critical Encounters: Essays on Persian Literature and Culture in Honor of Peter Chelkowski. His latest translations include Red Olive: The Memoirs of Nahid Yusefian, Amir Moazenzadeh's The Battle of Prophets & Wizards: The Nostradamus Code and Vampires, and Mohammad Reza Bayrami's Eagles of Hill 60. His forthcoming volumes include Death, Literary Diseases, and Persian Stories and translations of Modarres-Sadeqi’s Appointment in Allepo and Shahrokh Meskub’s In Alley of the Friend.

Acknowledgements

Introduction

Chapter 1: Herbs and Spices

Chapter 2: Rice and Rice Dishes
(Chelo, Polo & Tahchin)

Chapter 3: Meat & Poultry Entrees in Sauce
(Khoresh & Khorak)

Chapter 4: Grilled Meats & Cutlets
(Kabab & Shami)

Chapter 5: Quiches, Souffles & Omelets
(Kuku, Nargesi & Sheshandaz)

Chapter 6: Fish and Other Seafood
(Mahi,Meygu & Khaviyar)

Chapter 7: Pottage, Porridge, and Soup
(Ash, Halim, and Abgusht)

Chapter 8: Meatballs & Stuffed Dishes
(Dolmeh, Kufteh, and Pirashki)

Chapter 9: Salads and Accompaniments
(Burani, Morraba, and Torshi)

Chapter 10: Breads (Nan)

Chapter 11: Desserts,Sweets & Confections
(Shirini & Desert)

Chapter 12: Tea and Other Drinks
(Chay and Sharbat)

Chapter 13: Snacks and Sandwiches

Chapter 14: Wine

Chapter 15: Special Occasions, Feasts and Banquets

Chapter 16: Menu Suggestions

Conversion Tables for Cooking Measurements
Index

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