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One of Food & Wine's 35 Best Cookbooks of All Time
Winner of the James Beard Award in Asian Cooking
One of Chef Samin Nosrat’s Ten Favorite Books
The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi population—descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques, with a range of easy and seductive menus that will reassure neophytes and challenge explorers.
Winner of the James Beard Award in Asian Cooking
One of Chef Samin Nosrat’s Ten Favorite Books
The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi population—descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques, with a range of easy and seductive menus that will reassure neophytes and challenge explorers.
Price: $39.95
Pages: 360
Publisher: University of California Press
Imprint: University of California Press
Publication Date:
18 June 2007
Trim Size: 9.00 X 7.00 in
ISBN: 9780520249608
Format: Hardcover
BISACs:
“Answers a longstanding need in this country for documentation of the foodways of the Parsis, one of India’s many ethnic groups. This book, written with knowing wit by an author of Parsi origin and backed by a wealth of scholarship, may be the definitive volume on this great cuisine. [Exudes] lighthearted, breezy confidence from beginning to end without sacrificing its central mission of teaching readers how easy and satisfying it is to bring the genius of Parsi cuisine into their homes.”
Niloufer Ichaporia King is an independent scholar.
foreword 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
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