Donna E. (impossible) reviewed The Art of Persian Cooking (Hippocrene International Cookbook Classics) on + 3352 more book reviews
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).
