This comes across as a cookbook intended for people who are new to Iranian cookery and culture. While generally I liked this book, it could have done with a touch more sharp editing to prune down the writing style. The information about Iranian everyday life sets the dishes nicely into context. Despite the gorgeousness of the cover, there are only a few line drawings inside and no pictures of typical presentations of finished dishes. The ingredient lists are, annoyingly, printed in red which will cause difficulty to a minority of readers. Some of the ingredients, such as barberries, aloo Bokhara, sour cherries and Iranian roasted chickpea flour, will be impossible to obtain outside London and a few large cities, although there are plenty of dishes which require less exotic ingredients. Mail order for these items is prohibitively expensive. While there are good explanations
There are some fascinating tastes like lettuce braised with sweet mint syrup. Bandari sausages as well as the various vegetable and salad dishes also attract. I could have done with some more information about how Iranians shop. I am assuming the lack of information on baking breads is because everybody goes to a local baker - plenty of clips of this on Youtube. The sweetmeats chapters have some lovely calorific items like syrup-soaked elephant ears (deep fried phyllo) but the desserts section is a touch thin. I would also have liked some more kukoo recipes, which could have merited a chapter on their own. However, her aubergine and walnut egg dish is not to be missed. Also loved her takht e jamshid eggs which suggests alternatives for people unable to get the special Iranian sausage used for this dish and also suggests the use of halloumi for vegetarians. The walnut and pomegranate molasses sauce in another section can be a template for some wonderful flavours.
Overall this book is an excellent introduction for those many people who are new to Iranian food and is jam packed with information making it a fascinating read despite the slightly sloppy writing. Another review mentions some of the other books available to follow on an interest in the food and people of this remarkable country.
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Meilleurs commentaires provenant d’autres pays
Border Reiver
A good introduction to Iranian cookery
Commenté au Royaume-Uni 🇬🇧 le 29 avril 2010Taylor H
Would be five stars, but I would have like photos as well as drawings
Commenté au Royaume-Uni 🇬🇧 le 26 janvier 2015Mrs N Forbes
Best cookbook for Persian dishes
Commenté au Royaume-Uni 🇬🇧 le 3 décembre 2013Barry Floyd
Like having a friend in the kitchen with you
Commenté au Royaume-Uni 🇬🇧 le 30 juillet 2013
