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New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran by Jila Dana-Haeri

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Books : Cooking : English
 

Editorial Reviews
Review
*New Persian Cooking ... sheds light on Persian cooking's unique approach to
technique and flavor, with easy-to-find ingredients and clear instructions.* -- The Denver Post
 
*Whether
it?s her khoreshts (Persian casseroles) or kooftehs (meatballs), the ingredients are fresh (lots of herbs), lean
(minimal use of fats and oils) and flavorful* -- Culinarialibris.blogspot.com
*In this book, [the authors] serve up
dozens of authentic ? and tasty ? traditional Persian dishes.* -- Lucy Knox, Tribune
About the Author

Jila Dana-Haeri is an expert on Persian cuisine. A doctor with a special interest in nutrition, she has been eating
and cooking the food of her native Iran her entire life. She lives in the English countryside where she entertains
family with her Persian dishes.

Shahrzad Ghorashian is a writer who has worked for BBC World Service. She
divides her time between France and London, and shares Jila Dana-Haeri's passion for the food of her native Iran.

Jason Lowe is a renowned food and travel photographer. He has collected two Glenfiddich awards for his food
photography and worked with some of the finest food producers and most inspirational cookery writers in the world. He
has a regular column in The Independent and his work has appeared in many books and magazines worldwide, including Food
and Travel, Food Illustrated, and Saveur.                                                             

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