A taste of Persia : an introduction to Persian cooking
(Book)
Author
Published
Washington, DC : Mage Publishers, 1999.
Edition
1st ed.
Status
Description
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Also in this Series
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Copies
Location | Call Number | Status |
---|---|---|
Grace Balloch Memorial Library - Non-Fiction - Adult | 641.5955 BAT | On Shelf |
Subjects
LC Subjects
More Details
Published
Washington, DC : Mage Publishers, 1999.
Format
Book
Edition
1st ed.
Physical Desc
176 pages : col. ill. ; 26 cm.
Language
English
Notes
General Note
Includes index.
Description
A Taste of Persia is a collection of authentic recipes from one of the world's oldest cuisines, chosen and adapted for today's lifestyle and kitchen. Here are light appetizers and kababs, hearty stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive herbs, spices, or fruits of Iran. Each recipe offers clear, easy-to-follow, step-by-step instructions. Most take less than an hour to prepare; many require only a few moments; many others can be made in advance. Besides its 100 recipes and 60 photographs, the book includes a useful dictionary of Persian cooking techniques and ingredients, a list of specialty stores around the nation that sell hard-to-find items, and a brief history of Persian cookery. Together these make a complete introduction to this wonderful cuisine.
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Citations
APA Citation, 7th Edition (style guide)
Batmanglij, N. (1999). A taste of Persia: an introduction to Persian cooking . Mage Publishers.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Batmanglij, Najmieh, 1947-. 1999. A Taste of Persia: An Introduction to Persian Cooking. Mage Publishers.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Batmanglij, Najmieh, 1947-. A Taste of Persia: An Introduction to Persian Cooking Mage Publishers, 1999.
MLA Citation, 9th Edition (style guide)Batmanglij, Najmieh. A Taste of Persia: An Introduction to Persian Cooking Mage Publishers, 1999.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.