Cooking in Iran : regional recipes & kitchen secrets /
| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Chevy Chase, Maryland :
Mage Publishers,
[2020]
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| Edition: | Second edition. |
| Subjects: |
Table of Contents:
- A geography of Iran
- Preface
- Tehran: Arrival ; Climate ; A little history ; The Tajrish Bazaar ; Downtown Tehran ; Iranians soups and the kitchen ; Ladies' lunch ; Tehran in the 1900s ; Darband ; Darakeh
- The Caspian: A little history ; A Caspian story ; Cooking in Rasht ; Masouleh ; Harvesting tea
- Azarbaijan: A little history ; Ardabil ; Tabriz ; Cooking in Tabriz ; The story of Omaj ; The national dish: chelow kabab ; The story of minced kabab ; Wine in an ancient kitchen
- Qom: A little history
- Qazvin: A little history ; Dessert
- Hamadan: A little history ; Iranian Jews
- Arak: A little history
- Bread: A flat bread story
- Kurdistan and the tribal region: A little history
- Isfahan: A little history ; Iranian Americans
- Kashan: A little history ; Do not despair
- Khorasan: A little history ; Saffron ; Barberries
- Yazd: A little history ; The cypress at Abarkuh ; Iranian Zoroastrians ; Pomegranates ; A pastry workshop
- Kerman: A little history ; The pistachio journey ; The Persian garden
- Fars / Shiraz: A little history ; Hafez ; Sesame ; Fill the glass with wine
- Khuzestan: A little history
- The Persian Gulf: A little history ; Bushehr ; The bounty of the sea ; The date palm ; A conversation between a date palm and a goat
- Sistan + Baluchistan: A little history
- A visual glossary of an Iranian pantry.