Over 100 authentic, seasonal recipes from Persian cook and food blogger, Maryam Sinaiee.
*Winner of the Guild of Food Writers First Book Award*
*Shortlisted for Edward Stanford Travel Writing Awards*
Nightingales and Roses offers you a true taste of Persian home cooking. Iranian food blogger and cook, Maryam Sinaiee, takes us through a full year in the Persian kitchen, explaining the stories and traditions behind each delicious dish.
From Lamb and Aubergine Stew and Baked Fish with Tamarind to Rosewater Ice Cream and Saffron Rice Pudding, Maryam's recipes reveal the diverse range of flavours that make up this unique cuisine.
Beautifully photographed throughout, this is the perfect introduction to real Iranian food.
'A beautiful evocation of Persian cooking, and a memoir of a beloved country' Judges comments, GUILD OF FOOD WRITERS.
'A delightful cookbook... Persian cuisine is made both approachable and alluring' PUBLISHERS WEEKLY.
'A must for fans of Middle Eastern cooking' CHOICE.
Rezensionen / Stimmen
[A] delightful cookbook... Persian cuisine is made both approachable and alluring in this stellar first effort' * Publishers Weekly * A colourful and informative book that is a must for fans of Middle Eastern cooking * Choice * Sinaiee's warm writing transports you right to the stove beside her * National Geographic Traveller * Offers tasty, accessible and achievable food, organised by the seasons and beautifully presented... Gives a good insight into the culture, but where it really wins is with its vast array of tempting meals' * Crumbs *
Sprache
Verlagsort
Verlagsgruppe
Bloomsbury Publishing PLC
Illustrationen
Maße
Höhe: 245 mm
Breite: 190 mm
ISBN-13
978-1-78669-220-7 (9781786692207)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Maryam Sinaiee was born in Tehran, Iran, where she learnt to cook from her mother, grandmothers and aunts. She studied ancient Iranian languages at Tehran University and has written several articles on pre-Islamic Persian culture and religion. In 2011, Maryam moved to the UK where she decided to follow her life-long passion for food. Leaving behind her career as a foreign correspondent and political analyst, she set up her food blog, The Persian Fusion, which is now one of the most popular Persian food blogs in English. This is her first cookery book. thepersianfusion.com @sinaiee_maryam
