- Tapa dura: 639 páginas
- Editor: MAGE PUBL INC; Edición: Updated and Exp (1 de febrero de 2012)
- Idioma: Inglés
- ISBN-10: 193382347X
- ISBN-13: 978-1933823478
- Valoración media de los clientes: Sé el primero en opinar sobre este producto
- Clasificación en los más vendidos de Amazon: nº1.251 en Libros en idiomas extranjeros (Ver el Top 100 en Libros en idiomas extranjeros)
Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies (Inglés) Tapa dura – Edición especial, 1 feb 2012
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Descripción del producto
Praise for the 25th Anniversary Edition
"A classic cookbook made even better...Gorgeous expanded edition."
--Russ Parsons, Los Angeles Times
"This summer's most coveted tome...the saffron-scented pages of which are guaranteed to create luscious new sense memories--and inspire future dinner invitations."
"Divine cookbook...stunningly beautiful..."
"Chefs across the country are at the forefront of Najmieh's fan base. They know what's good, and they are inspired by the ingredients and techniques she brings to the table."
--Bonnie S. Benwick, The Washington Post
"I love Persian Food....Exceptional cookbook, full, heavy, and good."
Praise for past editions of this book:
The definitive book on Iranian cooking.
--Los Angeles Times
A stunning cookbook!
A jewel of a book, rich in photography as well as recipes.
--The Washington Post
A beautiful introduction to Persian cuisine & culture.
Too delightful to miss.
-- --The New York Times
Praise for the 25th Anniversary Edition "A classic cookbook made even better...Gorgeous expanded edition." --LOS ANGELES TIMES "Divine cookbook...stunningly beautiful...cannot wait to put it to use." --ALICE WATERS "I love Persian Food....Exceptional cookbook, full, heavy, and good." --MARTHA STEWART Praise for past editions of this book: The definitive book on Iranian cooking. --Los Angeles Times A stunning cookbook! --Chicago Sun-Times A jewel of a book, rich in photography as well as recipes. --The Washington Post A beautiful introduction to Persian cuisine & culture. --USA Today Too delightful to miss. -- --The New York Times --Los Angeles Times
A jewel of a book, rich in photography as well as recipes. --The Washington Post --The Washington Post
Reseña del editor
A collection of 330 recipes accompanied by stories of how the food fits in to Iranian festivals and ceremonies.Ver Descripción del producto
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I will say that you should taste different versions of some of the more unusual (to American kitchens) ingredients because they vary so much from one brand to another (and one country of origin to another): rose and orange water, pomegranate molasses or juice, grape molasses, tamarind, etc. Many people believe that Cortas is the best brand of some of these things (it's from Lebanon) but I suspect it's a matter of taste (or what you're used to). You can get great Aleppo pepper from Penzey's (and once you start using it, you will start going through bottles of it for all your cooking).
I am so happy I bought this cookbook--it's heads and tails above most cookbooks I've ever bought.
As a side note, I had received notification that this shipment had arrived, but it had not. I notified Amazon, and had the replacement within two days. I am a long-time satisfied customer of Amazon.com and they have never let me down. I feel bad for the big box stores, but I don't see how they can compete with such a great organization.
The recipe that I have tried so far are delicious, and I have been told by and Iranian friend, rather authentic.
And, no, I am not a friend or relative! Buy the book.