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Persian Cooking:     more books (49)

Persian Cooking by Nesta Ramazani, 2000-01-01 New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij, 1992-12-01 The Art of Persian Cooking (Hippocrene International Cookbook Classics) by Forough Hekmat, 1998-01-01 Secrets of Cooking: Armenian/Lebanese/Persian by Linda Chirinian, 1986-10 Persian Cooking for a Healthy Kitchen (4th Ed. Paperback)) by Najmieh Batmanglij, 2009-01-09 New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran by Jila Dana-Haeri, Shahrzad Ghorashian, et all 2011-03-29 A Taste of Persia: An Introduction to Persian Cooking by Najmieh Batmanglij, 1999-02 Your Key to Healthy Persian Cooking by Mehrnaz Sajedi, 1993-11 Sofreh, Modern Persian Cooking by Azar Kamarei, 2007-03-16 Happy Nowruz: Cooking with Children to Celebrate the Persian New Year by Najmieh Batmanglij, 2008-02-04 A Taste of Persia: Introduction to Persian Cooking by Najmieh Batmanglij, 1999-12-31 Joy of Persian Cooking by Pari Ardalan Malek, 2000-12-01 New Food of Life: A Book of Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij, 1998 The Persian Kitchen: Home Cooking from the Middle East by Neda Afrashi, 2006-05-18

lists with details

1. Persian CookBook
   Eight traditional Persian recipes.Category Home Cooking World Cuisines Middle Eastern Persianpersian cooking Appetizers, Bread, Beverages, Cookies.Desserts, Egg dishes, Fish, Kabab. Khorak (Casseroles  
   http://internetserver.com/isc/cookbook/contents.html

2. Sample Recipes From Persian Cooking: A Table Of Exotic Delights By Nesta Ramazan
   Back to persian cooking / Iranbooks Homepage / Ordering Page  
   http://www.iranbooks.com/nesta-recipes.htm
   
   Extractions: Kookoo-ye Sabzi Serves 6 This is the finest and most delectable of all the kookoos; it tastes best when prepared with fresh herbs. 1 cup leeks or scallions (including half of the green stems), chopped teaspoon baking soda a few lettuce leaves, chopped teaspoon turmeric (or saffron) cup dill weed, chopped teaspoon cinnamon 1 cup parsley, chopped teaspoon salt cup coriander (Chinese parsley), chopped teaspoon pepper 2 tablespoons butter 3 tablespoons walnuts, chopped (optional) 8 eggs 3 tablespoons dried currant (optional) Sauté the leeks or scallions, lettuce, dill weed, parsley, and coriander for 5 minutes in 1 tablespoon of the butter, stirring frequently. Beat the eggs well. Add the baking soda, turmeric, cinnamon, salt, and pepper. Add the chopped greens. Melt the remaining 1 tablespoon of butter in a skillet, and pour in the egg-herb mixture. Do not stir. Cook over a medium heat until well browned; lift edge of the kookoo with a flat utensil to see if brown; then turn it over (as you would turn a large pancake) and brown the other side.

3. Persian CookBook
   persian food persian cooking persian cuisine persian recipes persian food persian cooking persian cuisine persian  
   http://www.internetserver.com/isc/cookbook/contents.html

4. IBEX Publishers / Iranbooks
   Cookbook presentation with some sample recipes.  
   http://www.iranbooks.com/nesta.htm

5. The Elegant Chef Persian Cooking
   persian cooking has traditions going back thousands of years. A briefhistory plus recipes. Articles Recipes persian cooking.  
   http://www.theelegantchef.com/persian.html
   
   Extractions:   Persian Cooking ersian cooking traditions go back thousands of years. Over the centuries Persian food has become highly varied with techniques and ingredients borrowed from the numerous cultures Iran with which Iran has come in contact.         Persian cooks have taken advantage of their local surroundings in very creative ways. Using a careful blend of the freshest of seasonal vegetables, Persian cooking integrates a host of dried and fresh fruits, nuts, grains and legumes. Each dish represents a careful combination of texture, color and flavor. There is always an eye toward presentation.         While Persian cooking bears similarities to other Near Eastern cuisines, it maintains its own exciting individuality. Persian dishes, distinguished by distinctive spices and herbs, are instantly recognized by the sophisticated diner. Persian Cooking

6. Eating & Cooking Iranian Style
   recipes gathered by Lloyd. persian cooking Eight traditional Persian recipes. Persian Cuisine - Selection of  
   http://www.iranmania.com/travel/eating
   
   Extractions: Iranians have a healthy appetite to say the least, and have over the years developed a large number of different dishes. Unfortunately, the restaurants in Iran tend to mostly serve various types of Kabab and you won't really be able to taste much of what Persian cooking has to offer unless you are invited to an Iranian home. To give you an idea of the variety of Iranian dishes and how they are cooked we have included a number of recipes on this page for you to browse and to spot your possible favorites. The recipes have been provided courtesy of Roxanna and Farzin Mokhtarian. For more information on Persian food please go to their comprehensive Persian recipe

7. How To Learn About Persian Cooking
   In response to the desire to learn about persian cooking, I have found two methods work.  
   http://socrates.berkeley.edu/~soheila/howto3.html
   
   Extractions: How to Learn About Persian Cooking 1 ( a mother) I'm also interested in discussions around [...] cooking Persian, etc. 2 ( a mother) In response to the desire to learn about Persian cooking, I have found two methods work. the first is to hang out in the kitchens of Persian women while they are cooking. By doing this, you see first hand how things are done. The second is to buy a cookbook with detailed instructions on how to prepare Persian cuisine, and then purchase another book with pictures so that you can see how it is supposed to look when finished. Generally, though, you will only be able to acquire great cooking skills if you already know how to cook. I am twenty five and have been with my husband for three years. I loved cooking prior to our getting married, so I took to Persian cooking easily. I find that once certain techniqes are mastered, the rest comes easily. ASK YOUR HUSBAND AS WELL. Please send your replies and/or opinions regarding this subject to madar-pedar@surya.eecs.berkeley.edu

8. Sample Recipes From Persian Cooking: A Table Of Exotic Delights By Nesta Ramazan
   Sample Recipes from persian cooking A Table of Exotic Delights. GreenHerb Kookoo Kookooye Sabzi. Serves 6. This is the finest and  
   http://www.ibexpub.com/0936347775-b.html
   
   Extractions: 1 cup leeks or scallions (including half of the green stems), chopped a few lettuce leaves, chopped 1/8 teaspoon cinnamon 1 cup parsley, chopped 2 tablespoons butter 3 tablespoons walnuts, chopped (optional) 8 eggs 3 tablespoons dried currant (optional) Beat the eggs well. Add the baking soda, turmeric, cinnamon, salt, and pepper. Add the chopped greens. Melt the remaining 1 tablespoon of butter in a skillet, and pour in the egg-herb mixture. Do not stir. Cook over a medium heat until well browned; lift edge of the kookoo with a flat utensil to see if brown; then turn it over (as you would turn a large pancake) and brown the other side. Serve with yogurt, or with thickened yogurt. This kookoo may be eaten either hot or cold, and it keeps well for use as a leftover. To make this a festive dish, you may add a few tablespoons of chopped walnuts and/or a few tablespoons of dried currants. If coriander is not available, you may substitute 1 cup chopped spinach.

9. Persian Cooking: A Table Of Exotic Delights By Nesta Ramazani
   persian cooking A Table of Exotic Delights by Nesta Ramazani  
   http://www.ibexpub.com/0936347775.html
   
   Extractions: DESCRIPTION If Scheherazade had to depend on her culinary imagination to persuade the King to spare her, she doubtless would have told him about recipes such as these. “There is a succulent dish,” she might have begun, “called Shirin Pollo, wherein rice is enfolded with strips of chicken, sweetened orange peel, pistachios and almonds. . . .” On nights to follow she might whet his appetite with Fessenjoon, chicken stewed in pomegranate syrup and walnuts, or Meat and Parsley Soup with Green Plums, Roast Partridges in Cream, Lamb Hearts with Cinnamon or Cranberry and October Bean Soup. The oldest cuisine known to man, Persian cooking is based on lamb, fruits, vegetables and grains, used in subtle and varied combinations. The food is neither highly spiced nor hot but seasoned with herbs. It is very nutritious and very economical requiring minimum amounts of meat. Many dishes are easy to prepare ahead of time and well suited to reheating-they make good leftovers. As Mrs. Ramazani writes: “Here is a culinary art so highly developed that the most lowly vegetable can taste divine, every meal can be a gastronomic treat, every cook a creative artist.”

10. Persian Cooking For A Healthy Kitchen By Najmieh Batmanglij
    http://www.mage.com/cooking/PC.html

11. Hippocrene: The Art Of Persian Cooking
    This collection features such traditional Persian dishes  
    http://www.worldlanguage.com/Products/101038.htm
    
    Extractions: view this site in Home Help Contact Us Privacy ... Checkout Dictionary ESL-English as Second Language Games Handheld Dictionary Keyboards Kids Movies/Videos Spell Checking Translation Tutorial - Learning More... Product ID Product Name Hippocrene: The Art of Persian Cooking Special Price Categories Cooking/Eating Order Send this page to a friend! Brief Description: This collection features such traditional Persian dishes as Abgushte Adas ! (Lentil soup), Mosamme Khoreshe ! (Eggplant Stew), Lamb Kebab, Cucumber Borani ! (Special Cucumber Salad), Sugar Halva and Gol Moraba ! (Flower Preserves). Supporting language: English Platform supported: Printed Matter Home Products Languages Countries ... Site Security

12. Persian Cooking For A Healthy Kitchen
    It 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  
    http://www.mage.com/cooking/PCbody.html
    
    Extractions: World of Cookbooks: "All recipes for main dishes fall within the current health goal of limiting calories from saturated fats to 25% of total food intake. She has substituted for unwanted fat by fortifying flavor, and while retaining traditional quality, recognition, and taste she has, if anything, given the food a more enticing look. This is a book of discovery . . . these are low-fat recipes that will definitely arouse and satisfy your taste buds." Booklist: "Healthy variations have been developed by Batmanglij for nearly 100 traditional Persian dishes. The book is a feast for the eyes and an inspiring invitation to sample Persian cuisine, with full-page color photographs illustrating the recipes and a French flair enlivening their presentation. . . . Easy to follow instructions make this a fine introduction to Persian cooking."

13. Persian Language (Farsi), Persian Cooking At Best Iran Travel.com
    Persian Language (Farsi), persian cooking at Best Iran Travel.com, Travel and culturalinformation about ancient and modern Iran (Persia). Culture Books.  
    http://www.bestirantravel.com/culture/bookspg2.html

14. Persian Cooking Equipment At Best Iran Travel.com
    persian cooking Equipment at Best Iran Travel.com, Travel and culturalinformation about ancient and modern Iran (Persia).  
    http://www.bestirantravel.com/culture/food/equipment.html
    
    Extractions: EQUIPMENT Most equipment is probably similar to what you have in your kitchen. One of the most traditional dishes is polo (rice) and chelo. Polo is rice mixed with other foods such as meat, vegetables, fruits and nuts. Chelo is plain white rice which is served with meats or khoresht (stew). You can use basmati rice for better result, aroma and flavor.

15. Cooking
    persian cooking The Art of persian cooking ~ ForoughEs-Saltaneh Hekmat / Paperback/ Published 1994 Our Price $7.96 ~ You Save $1.99 (20%) In a Persian  
    http://www.iranpage.com/mall/books/cooking.html

16. Art Of Persian Cooking, The Food And Recipes Of Persia
    The Art of persian cooking, a wonderful collection of recipes andinstructions for cooking the food of Iran. persian cooking.  
    http://www.opendoorbooks.com/internat/persianckng.htm

17. Art Of Persian Cooking, A Great Recipe From The Book
    Classical Tomato Polou. From The Art of persian cooking, pp 6566Serves 2-3. 1 pound lean ground beef Salt and pepper to taste 1/2  
    http://www.opendoorbooks.com/recipes/tomatopolou.htm
    
    Extractions: 4 cups tomato juice Season the meat with salt and pepper and form it into tiny balls the size of hazelnuts. Sauté the meat balls in a deep casserole in 2 tablespoons of butter or oil until brown on all sides. Remove meat and sauté the onion and curry in the oil remaining in the pan. When onion is lightly browned, add the rice and the remaining butter or oil and sauté unitl the rice is brown. Add tomato juice and enough water to completely cover the rice by about 1 inch. Cover the top of the pot with a thick towel, then cover closely with the lid. Simmer over very low heat for about 35 minutes, or until the water is compltely absorbed by the rice. Mix the meat balls with the rice. Make a hole in the center. cover and bake in a preheated 350 degree F. oven for 45 minutes. Serve hot with sour pickles. Note : If chicken is preferred to meat, sauté the chicken until brown on all sides, then steam with a little water or broth until tender. Place the chicken in the center of the rice and bake as usual. One small eggtplant, peeled, chopped, and fried, or 1 cup cooked string beans or peas may be addeed to the rice. Chicken may be substituted for meat balls.

18. Iranian / Persian Cooking Books
    The Art of persian cooking (Hippocrene International Cookbook Classics) ~ Usuallyships in 24 hours ForoughEs-Saltaneh Hekmat / Paperback / Published 1994 Our  
    http://www.123iran.com/iranfindhere/books/food.html

19. Eating & Cooking Iranian Style
    Unfortunately, the restaurants in Iran tend to mostly serve various types of Kababand you won't really be able to taste much of what persian cooking has to  
    http://www.iranmania.com/travel/eating/default.asp
    
    Extractions: Iranians have a healthy appetite to say the least, and have over the years developed a large number of different dishes. Unfortunately, the restaurants in Iran tend to mostly serve various types of Kabab and you won't really be able to taste much of what Persian cooking has to offer unless you are invited to an Iranian home. To give you an idea of the variety of Iranian dishes and how they are cooked we have included a number of recipes on this page for you to browse and to spot your possible favorites. The recipes have been provided courtesy of Roxanna and Farzin Mokhtarian. For more information on Persian food please go to their comprehensive Persian recipe

20. The Art Of Persian Cooking
    Home Recommendations Recipes and Guides The Art of persian cooking. TheArt of persian cooking B7057 Retail Price $9.95 Our Price $8.96 Qty  
    http://onlineislamicstore.com/b7057.html
    
    Extractions: For many centuries the Iranians have looked upon food from three different points of view, the medicinal, the philosophical, and the cultural. This unusual cookbook covers 200 sumptuous classic Persian recipes, including such traditional fare as Abgushte Adas (Lentil Soup), Mosamme Khoreshe (Eggplant Stew), Lamb Kabob (Lamb Kabob), Cucumber Borani (Special Cucumber Salad), Sugar Halva (Sugar Junkfood), and Gol Moraba (Flower Preserves). From creating a holiday menu to determining which utensils to use, The Art of Persian Cooking covers a wide array of practical information to help even the novice chef prepare elaborate Persian dishes. The exotic fare is further enhanced by rich descriptions of the cultural and culinary history of Persian cuisine, without which it cannot be fully appreciated.

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