'I'm just bowled over by this book. It's as fascinating as it is beautiful, and full of food I'm desperate to eat!' NIGELLA LAWSON
'The one and only book you will ever need on Parsi cooking' ANGELA HARTNETT
From Dinaz Aunty's incredible tamarind and coconut fish curry, lamb stewed with cinnamon and Hunza apricots, to baked custards infused with saffron and cardamom, Parsi cuisine is a rich fusion of Persian and Indian influences: unique and utterly delicious.
In his debut cookbook, Head Chef of St. John Bread & Wine, Farokh Talati, gathers together a selection of classic Parsi recipes from his travels through India and time spent in the kitchen with family, revealing them here for you to discover and enjoy at home.
Recipes include:
Parsi omelette
Charred sweetcorn and paneer salad
Persian scorched rice
Parsi kheema
Kedgeree - a Parsi version
Prawn Patio
Mango poached in jaggery and saffron
Cardamom doughnuts
Blending Persian and Indian cookery in a journey from family life in west London all the way to Gujarat and beyond, and told through recipes, stories and photographs, Parsi is much more than a cookbook - it is a love letter to the Parsi culture and its people.
'Sure to be a Parsi classic. Great reading and great eating' FERGUS HENDERSON
Rezensionen / Stimmen
Beautiful and utterly compelling ... I'm just bowled over by this book. It's as fascinating as it is beautiful, and full of food I'm desperate to eat! * Nigella Lawson * The one and only book you will ever need on Parsi cooking * Angela Hartnett * Sure to be a Parsi classic. Great reading and great eating * Fergus Henderson * Parsi food is graceful and quiet. But the laughs and exclamations of delight shared over [Talati's food] speak volumes * VICE * Grab chef Farokh Talati's debut cookbook Parsi for brilliant recipes gathered from his family kitchens and travels, as well as an education on the ancient culture * Evening Standard * An assured debut * Waitrose Weekend * All you ever need to know about Parsi cooking. An elegantly written tome, as much memoire and cultural history as it is cookbook. Mesmerisingly good * The Mail on Sunday * A cookbook to be cherished * Foodism *
Sprache
Verlagsort
Verlagsgruppe
Bloomsbury Publishing PLC
Illustrationen
Specially commissioned photography to accompany every recipe
Maße
Höhe: 270 mm
Breite: 189 mm
Dicke: 35 mm
Gewicht
ISBN-13
978-1-4729-8869-0 (9781472988690)
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
Farokh's parents moved from Bombay to London before he was born, and growing up in a Parsi family, Farokh has been fully emersed in the culture, eating and cooking this food his whole life. He began working as a chef at just 16, cutting his teeth in Angela Hartnett and Heston Blumenthal's kitchens, and has worked around the world, in America, Spain, Dubai, Australia and South East Asia. A few years ago, Farokh took a three-month trip to India to learn more about his Parsi heritage, pestering every aunty, uncle and cook he knew to teach him the traditional dishes and the basics of Parsi cookery. Farokh is currently the Head Chef at St John Bread and Wine, and will make Parsi food for the staff meals, often drawing curious customers to ask where the delicious smells are coming from. He began a Parsi supper club in Greek Street, London, to celebrate the food of his heritage, with tickets selling out as soon as tickets go on sale.
This is his first book.
Introduction
Store cupboard essentials
Spices and masalas
Breakfast
Snacks
Salads
Meat
Fish
Vegetables
Lentils
Rice
Dairy
Sweet things
Relishes, pickles and preserves
Drinks
Index
About the author
Acknowledgements
