Book Reviews of The Art of Persian Cooking (Hippocrene International Cookbook Classics)

The Art of Persian Cooking (Hippocrene International Cookbook Classics)
The Art of Persian Cooking - Hippocrene International Cookbook Classics
Author: Forough-Es-Saltaneh Hekmat
ISBN-13: 9780781802413
ISBN-10: 0781802415
Publication Date: 3/1994
Pages: 190
Rating:
  • Currently 5/5 Stars.
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5 stars, based on 1 rating
Publisher: Hippocrene Books
Book Type: Paperback
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First printed in 1961, this issue pub. 1998. Includes an interesting history, section on the fundamentals of this cuisine, and some tasty recipes. Here's an example of the recipes: rice - chelou and polou; difficult ones like Gipa soup made of the head, stomach and trotters of lamb) and simple ones like Kenjeh Kebabe (meat and onion Kabab's flavored with lime and saffron); Elephant Ear Cookies; Cherry Candy; Orange Preserve; Dolmehs (stuffe grape leaves); Kukuye Sabzi (vegetable omelette); and Mastva Khiar (cucumber salad).