All the recipes given in the book are authentic and have been tested by many generations of Iranian cooks and housewives and although they can sometimes appear exotic or complex, this book shows that this results from the surprising and subtle combinations of quite commonplace ingredients. Indeed, the basic methods are simple and the cook is not required either to re-equip the kitchen or to embark on an endless quest for esoteric ingredients. The book won the 1993 Glenfiddich Food Book of the Year Award.
"synopsis" may belong to another edition of this title.
Shaida is married to an Iranian and she lived in Persia for over 25 years, where she was taught to cook by her mother-in-law. Against a backdrop of anecdotes and quotations she presents a selection of highly fragrant individual recipes interwoven into a tapestry of history and legend. Persian cooking is often very delicate and never too spicy. It uses lots of fruit and nuts in combination with meat, poultry and fish and much emphasis is placed on attractive presentation. The photographs of dishes included here are all exquisite. A Glenfiddich Award winner. Highly recommended. --Kirkus UK
Margaret Shaida's The Legendary Cuisine of Persia is a must-have book for anyone interested in learning more about this cuisine. --Jenny Linford, The Financial Times
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Book Description Penguin, 1994. Soft cover. Book Condition: Good. No Jacket. Penguin, 1994. Oversize paperback. 337pp. Creasing to spine & covers, slight marking to edges. Good. book. Bookseller Inventory # 13612050
Book Description Penguin, 1994. Paperback. Book Condition: Good. Good condition, some are ex-library and can have markings. Bookseller Inventory # GD-200-19-1009101