Description
Book SynopsisThe Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. This book includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. It presents various ideas, tastes, ingredients, and techniques with various menus.
Trade Review"King could do for Indian cooking in America what Alice Waters and company did for the food of southern France." San Francisco Magazine "Essential reading for anyone to understand Parsi culture and cuisine... She evokes the passion to cook." The Art Of Eating Niloufer Ichaporia King's intimate tone, wit, and personal stories make us feel as if we're right next to her. Chow
Table of Contentsforeword by alice waters / ix acknowledgments / xiii Kitchens, Equipment, and the Basics 27 Beginnings 49 Soups 73 Eggs 83 Fish and Seafood 93 Meat and Poultry 111 Rice and Dal 161 Vegetables 185 Salads 211 Chutneys, Pickles, and Relishes 221 Sweets and Desserts 241 Drinks 269 menus / 281 glossary / 289 sources / 315 further reading / 317 index / 323
