Nightingales and Roses
Recipes from the Persian Kitchen
Seiten
2018
Anima (Verlag)
978-1-78669-220-7 (ISBN)
Anima (Verlag)
978-1-78669-220-7 (ISBN)
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Over 100 authentic, seasonal recipes from Persian cook and food blogger, Maryam Sinaiee.
*Winner of the Guild of Food Writers First Book Award*
*Shortlisted for Edward Stanford Travel Writing Awards*
Nightingales and Roses offers you a true taste of Persian home cooking. Iranian food blogger and cook, Maryam Sinaiee, takes us through a full year in the Persian kitchen, explaining the stories and traditions behind each delicious dish.
From Lamb and Aubergine Stew and Baked Fish with Tamarind to Rosewater Ice Cream and Saffron Rice Pudding, Maryam's recipes reveal the diverse range of flavours that make up this unique cuisine.
Beautifully photographed throughout, this is the perfect introduction to real Iranian food.
'A beautiful evocation of Persian cooking, and a memoir of a beloved country' Judges comments, GUILD OF FOOD WRITERS.
'A delightful cookbook... Persian cuisine is made both approachable and alluring' PUBLISHERS WEEKLY.
'A must for fans of Middle Eastern cooking' CHOICE.
*Winner of the Guild of Food Writers First Book Award*
*Shortlisted for Edward Stanford Travel Writing Awards*
Nightingales and Roses offers you a true taste of Persian home cooking. Iranian food blogger and cook, Maryam Sinaiee, takes us through a full year in the Persian kitchen, explaining the stories and traditions behind each delicious dish.
From Lamb and Aubergine Stew and Baked Fish with Tamarind to Rosewater Ice Cream and Saffron Rice Pudding, Maryam's recipes reveal the diverse range of flavours that make up this unique cuisine.
Beautifully photographed throughout, this is the perfect introduction to real Iranian food.
'A beautiful evocation of Persian cooking, and a memoir of a beloved country' Judges comments, GUILD OF FOOD WRITERS.
'A delightful cookbook... Persian cuisine is made both approachable and alluring' PUBLISHERS WEEKLY.
'A must for fans of Middle Eastern cooking' CHOICE.
Maryam Sinaiee was born in Tehran, Iran, where she learnt to cook from her mother, grandmothers and aunts. She studied ancient Iranian languages at Tehran University and has written several articles on pre-Islamic Persian culture and religion. In 2011, Maryam moved to the UK where she decided to follow her life-long passion for food. Leaving behind her career as a foreign correspondent and political analyst, she set up her food blog, The Persian Fusion, which is now one of the most popular Persian food blogs in English. This is her first cookery book. thepersianfusion.com @sinaiee_maryam
| Erscheinungsdatum | 17.10.2018 |
|---|---|
| Zusatzinfo | 100 integrated colour |
| Sprache | englisch |
| Maße | 190 x 245 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-78669-220-1 / 1786692201 |
| ISBN-13 | 978-1-78669-220-7 / 9781786692207 |
| Zustand | Neuware |
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