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Parsi: Von Persien nach Bombay von Farokh Talati
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Standort: Dallas, Texas, USA
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eBay-Artikelnr.:127206826483
Artikelmerkmale
- Artikelzustand
- ISBN
- 9781472988690
Über dieses Produkt
Product Identifiers
Publisher
Bloomsbury Publishing
ISBN-10
1472988698
ISBN-13
9781472988690
eBay Product ID (ePID)
16057261824
Product Key Features
Book Title
Parsi : from Persia to Bombay: Recipes and Tales from the Ancient Culture
Number of Pages
368 Pages
Language
English
Topic
Regional & Ethnic / Indian & South Asian, Individual Chefs & Restaurants, Entertaining
Publication Year
2022
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.4 in
Item Weight
45.4 Oz
Item Length
10.7 in
Item Width
7.5 in
Additional Product Features
Intended Audience
Trade
Reviews
"Parsi food is graceful and quiet. But the laughs and exclamations of delight shared over [Talati's food] speak volumes." - VICE, "Parsi food is graceful and quiet. But the laughs and exclamations of delight shared over [Talati's food] speak volumes." -- VICE, "You'll find easy, quick riffs on these flavors along with intensive, showstopping mains in London-based chef Farokh Talati's debut book, Parsi: From Persia to Bombay : Try the Savory Masala Oats for the ultimate nourishing breakfast, then dig into Parsi-style curries, roasted and braised meats, and aromatic rice dishes." -- Food52, "Best Cookbooks to Give (& Get!) This Holiday Season" "Parsi food is graceful and quiet. But the laughs and exclamations of delight shared over [Talati's food] speak volumes." -- VICE "The adventurous will love meandering through this first cookbook by London-based chef Talati, smelling the imagined aromas of masala, jaggery (boiled sugarcane juice), ghee, drumstick vegetables, and the like ... a very illuminating record of a cuisine that favors offal and meat over vegetables, and dotes on sweet things" -- Booklist "Recommended as an essential introduction to a distinctive foodway. The stunning visuals and delicious food, combined with rich history and stories, create a unique glimpse into Parsi culture." -- Library Journal "[Talati] captures the joyful spirit of community in his debut cookbook, honoring Persian and Indian flavors in his everyday recipes as well as festive dishes designed for sharing." -- Shelf Awareness, "Parsi food is graceful and quiet. But the laughs and exclamations of delight shared over [Talati's food] speak volumes." -- VICE "The adventurous will love meandering through this first cookbook by London-based chef Talati, smelling the imagined aromas of masala, jaggery (boiled sugarcane juice), ghee, drumstick vegetables, and the like ... a very illuminating record of a cuisine that favors offal and meat over vegetables, and dotes on sweet things" -- Booklist, "You'll find easy, quick riffs on these flavors along with intensive, showstopping mains in London-based chef Farokh Talati's debut book, Parsi: From Persia to Bombay : Try the Savory Masala Oats for the ultimate nourishing breakfast, then dig into Parsi-style curries, roasted and braised meats, and aromatic rice dishes." -- Food52, "Best Cookbooks to Give (& Get!) This Holiday Season" "Parsi food is graceful and quiet. But the laughs and exclamations of delight shared over [Talati's food] speak volumes." -- VICE "The adventurous will love meandering through this first cookbook by London-based chef Talati, smelling the imagined aromas of masala, jaggery (boiled sugarcane juice), ghee, drumstick vegetables, and the like ... a very illuminating record of a cuisine that favors offal and meat over vegetables, and dotes on sweet things" -- Booklist "Recommended as an essential introduction to a distinctive foodway. The stunning visuals and delicious food, combined with rich history and stories, create a unique glimpse into Parsi culture." -- Library Journal
Dewey Edition
23
Dewey Decimal
641.5954
Table Of Content
Introduction Store cupboard essentials Spices and masalas Breakfast Snacks Salads Meat Fish Vegetables Lentils Rice Dairy Sweet things Relishes, pickles and preserves Drinks Index About the author Acknowledgements
Synopsis
From Dinaz Aunty's incredible tamarind and coconut fish curry, lamb stewed with cinnamon and Hunza apricots, to baked custards infused with saffron and cardamom, Parsi cuisine is a rich fusion of Persian and Indian influences: unique and utterly delicious. In his debut cookbook, Farokh Talati gathers together a selection of classic Parsi recipes from his travels through India and time spent in the kitchen with family, revealing them here for you to discover and enjoy at home. Told through recipes, stories and photographs, Parsi is much more than a cookbook - it is a love letter to the Parsi culture and its people. Book jacket., A SUNDAY EXPRESS BEST COOKBOOK OF THE YEAR In more than 150 recipes, a journey into the world of Parsi culture through food, feasts, and family favorites-featuring original four-color photography and a foreword by Parsi scholar Homi Bhabha. "I'm just bowled over by this book. It's as fascinating as it is beautiful, and full of food I'm desperate to eat!" -Nigella Lawson " Jamva Chalo Ji ," a simple yet celebratory phrase in Parsi-Gujarati, translates literally as "Come, let's eat!"-though it doesn't take much cajoling to gather a crowd around a Parsi table. Laden with lamb stews, quails stuffed with biryani, salads of fennel and peas, and semolina pudding, each spread is rich with the sumptuous Persian and Indian flavors of cardamom and masala, coconut and mango-and in Parsi , chef Farokh Talati invites home chefs to join the feast in the first major cookbook of its kind. Featuring step-by-step photographs that teach the best way to crack a coconut at home, press homemade paneer from scratch, and preserve the most piquant pickled vegetables possible, Parsi is a guide not only to a unique cuisine but also a culture and family story preserved in its flavors. With recipes for staple chutneys and spice pastes traditionally ground by hand, soothing baked eggs and savory masala oats shared in the morning, platters of lamb-herb kebabs and cucumber-pomegranate salads shared at night, and rich raspberry wafer ice cream sandwiches and mango buttermilk pudding that pay homage to the sweet tooth of Talati's youth, Parsi is rich with the flavor of a culinary tradition well worth relishing. Combining Talati's decades of experience as a professional chef in London's restaurant scene with recipes passed down from the home kitchens and dining tables of his ancestors, Parsi celebrates both festive dishes and everyday meals with a ringing " Jamva Chalo Ji. " Come, let's eat., A SUNDAY EXPRESS BEST COOKBOOK OF THE YEAR In more than 150 recipes, a journey into the world of Parsi culture through food, feasts, and family favorites--featuring original four-color photography and a foreword by Parsi scholar Homi Bhabha.
LC Classification Number
TX724.5.I4
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