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Persian Cooking for a Healthy KitchenHealthful variations have been developed by Batmanglij for nearly 100 traditional Persian dishes, providing low fat substitutions for such ingredients as butter. The book is a feast for the eyes and an inspiring invitation to sample Persian cuisine, with full page color photographs illustrating the recipes and a French flair enlivening their presentation. Among beguiling combinations of spices and herbs, saffron is often the dominant flavor in a dessert pudding as well as in many specialties, such as eggplant kuku, baked lamb, and sweet and sour stuffed quail with rose petals an exotic sounding ingredient that is easy to obtain these days in many markets. Easy to follow instructions make this a fine introduction to Persian cooking.
ISBN: 093421140X
Author: Najmieh K. Batmanglij
Category: Food
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