Persian Cuisine: Traditional, Regional, And Modern Foods

The cuisine of every nation provides a means of celebrating its culture, and this volume, the most comprehensive collection of recipes of Persian culinary arts, represents a celebration of several
thousand years of Persian heritage and civilization. Persian cuisine is the product of the skill, creativity, patience, care, and compassion of many generations of cooks, whether mothers, fathers, wives, or husbands preparing food for their families and friends or professional chefs at royal courts and the homes of the
affluent.

Persian Cuisine: Traditional, Regional, and Modern Foods is a user-friendly cookbook that belongs in the kitchen, not on the coffee table! In keeping with this philosophy, the pictures in the volume for the most part come from the kitchens and tables of average users of these recipes, not from a professional studio using enhanced photography. That means that the user should be able to create the same end products seen in the
photographs.

The first edition of Persian Cuisine Book I, Traditional Foods, published in 1982, followed by Persian Cuisine Book II, Regional and Modern Foods, published in 1984, sold tens of thousands of copies and became the bestselling books on Iranian cooking in English. The present volume is the latest and the most complete collection of recipes by M. R. Ghanoonparvar. It contains updated and improved versions of all the recipes from the previous two books, in addition to a large number of new recipes from every part of Iran. This volume includes many cultural notes and features beautiful original photographs. Wine historians believe that winemaking originated in ancient Persia and wine has been an indisputably crucial component of Persian culture. Hence, a chapter on the history of wine in Iran has been added to this new edition.

Persian Cuisine: Traditional, Regional, and Modern Foods is also very friendly to vegetarians and vegans, since the main ingredients of most recipes consist of vegetables and fruits. The newest edition published in 2014, includes directions for preparing most of the recipes as vegetarian or vegan dishes.