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| M. R. Ghanoonparvar |
Food and Travel |
| Persian Cuisine |
| Traditional, Regional, and Modern Foods |
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| New and revised edition with many color illustrations. This is the most popular Persian cookbook in America.First edition sold over 50,000 copies. |
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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 best selling 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. |
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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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 | M. R. Ghanoonparvar
M. R. Ghanoonparvar is Professor of Persian and Comparative Literature and Persian Language at the University of Texas at Austin. He has published widely on Persian literature and culture in both English and Persian and is the author of Prophets of Doom: Literature as a Socio-Political Phenomenon in Modern Iran (1984), In a Persian Mirror: Images of the West and Westerners in Iranian Fiction (1993), Translating the Garden (2001), Reading Chubak (2005), and Persian Cuisine:Traditional, Regional and Modern Foods (2006). His translations include Jalal Al-e Ahmad’s By the Pen, Sadeq Chubak’s The Patient Stone, Simin Daneshvar’s Savushun, and Sadeq Hedayat’s The Myth of Creation and his edited volumes include Iranian Drama: An Anthology, In Transition: Essays on Culture and Identity in Middle Eastern Societies, Gholamhoseyn Sa’edi’s Othello in Wonderland and Mirror-Polishing Storytellers, and Moniru Ravanipur’s Satan Stones and Kanizu. Internationally recognized as an expert on Iranian culinary arts, he is also the author of three best-selling books on Persian cuisine and numerous articles on the history of food and food preparation in Iran in various encyclopedias and journals, and he has taught Iranian culinary courses throughout the United States. His television cooking show, Persian Cuisine, was popular for several years in the 1980s in such major cities as Austin, Houston, Los Angeles, and Washington D.C. |
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