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The Saffron Tales: Recipes from the Persian Kitchen, by Yasmin Khan
Ebook Free The Saffron Tales: Recipes from the Persian Kitchen, by Yasmin Khan
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Winner of the M.F.K Fisher Award for Excellence in Culinary Writing from Les Dames d'EscoffierNew York Times Best Cookbooks of the YearWall Street Journal Best Cookbooks of the YearBBC Food Programme Best Cookbooks of the YearA glorious celebration of the food and people of Iran, featuring stories from home kitchens and more than 80 delicious, modern recipes."This is so much more than a compilation of recipes, gorgeous though they themselves are. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food." --Nigella Lawson"Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country." --Yotam Ottolenghi
"Not just a great cookbook but a book full of stories – a love letter to Iran and its people." --Diana Henry
Armed with little more than a notebook and a bottle of pomegranate molasses, and fueled by memories of her family's farm in the lush seaside province of Gilan, British-Iranian cook Yasmin Khan traversed Iran in search of the most delicious recipes for this Persian cookbook.
Her quest took her from the snowy mountains of Tabriz to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians, and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen, and the lives of ordinary Iranians today.
In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (shrimp, coriander, and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and eggplant rice) and domaj (mixed herb, flatbread, and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies.
With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavors, and food of an enigmatic and beautiful country.
Product details
Hardcover: 240 pages
Publisher: Bloomsbury USA (September 27, 2016)
Language: English
ISBN-10: 1632867109
ISBN-13: 978-1632867100
Product Dimensions:
7.8 x 1.2 x 10.1 inches
Shipping Weight: 2.3 pounds (View shipping rates and policies)
Average Customer Review:
4.9 out of 5 stars
56 customer reviews
Amazon Best Sellers Rank:
#23,168 in Books (See Top 100 in Books)
I have had this book for only a couple of weeks and have already made so many dishes. This is my new favorite Cookbook. I had a small dinner party for vegetarians (and one vegan) and made the Persian rice salad and Burnt Eggplant dip. Both delicious. Can't wait to make the Persian Love Cake and the Date Bars. Love the flavors and recipes are easy to follow and made me feel confident even when using exotic ingredients like Saffron, Golpar, Rose Water. I am going to give this cookbook as a gift to friends for Christmas.
I am entranced with this cookbook, and have already made at least sixteen of the recipes. I took the time to find (or order from Amazon) some of the less common ingredients, such as dried limes and barberries. Everything his come out wonderfully. I had a small dinner party one night and just winged it using Khan's menu suggestions, and everything came out great even though I'd never made any of it before. Iranian food, particularly the liberal and extensive use of fresh herbs, is so elegant and flavorful, it's become my new favorite cuisine.
A wonderful book, love to read of Yasmin's travels and the people she met along the way. I got over my fear of working with yeast and made Naan bread, I surprised even myself at how well it turned out, mine look a little golden, as I dabbed with butter when they were done.The almond/date tahini balls are a dream and so good for you.....I would very much recommend this book.
Beautiful cookbook and interesting glimpse into the Iranian culture. The onion and fenugreek soup has already become a regular meal at my home, and I have tried many more of the recipes with success. I look forward to trying more of the recipes. Definitely would recommend.
Love the stories, pictures, and of course recipes! We have tried numerous recipes and they always turn out great. I can't wait to use this more! My first Persian cookbook purchase and I am happy!
I love reading all the stories and can't wait to try out all the delicious recipes offered in this beautiful book. Yasmin Khan has travelled throughout Iran in search of regional and family recipes, collecting a sample of every region in this well written book. I love this cookbook so much that I haven't put it on shelf next to my other cookbook collection yet, reading recipes and the stories that go with them every day.
I read about the story behind the cookbook and was interested in that as much as the recipes themselves - the family history, and the stories of where the recipes come from, as well as the country itself. All of that is really fun to read about, and is nicely weaved into the recipes.But it's not just the stories. The food is so, so good. I'm not a good cook, and I've never cooked Persian food at home, but there's so much in this book that is simple to do (while looking v v impressive to the dinner guests.) The red cabbage and date salad is better than any coleslaw I've ever bought, Chicken with walnuts is the easiest complicated thing I've ever tried, and the easy naan is even easier than the name suggests.Also, super important in our house given we're 50% vegetarian, not only are there lots of veggie dishes, but the meat recipes often have a postscript outlining a vegetarian alternative.This is a great cookbook, especially if you're interested in what food means for a country and the people who live there.
This a great cookbook on Persian cooking that has straight forward recipes and a story behind them of their origins. The ingredients are simply explained and the book would make a lovely introduction to the food culture for an adventurous cook and a really nice shower gift for someone starting out!
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