Naomi Duguid, “Taste of Persia: A Cook’s Travels Through”, 2016 was the topic of an earlier blog post.
Donald Newton Wilber (1907-1997), “Persepolis: The Archaeology of Parsa (𐎱𐎠𐎼𐎿)”, 1969, PART THREE was also the topic of an earlier blog post.
Here I present: Najmieh Batmanglij, “Persian Cooking for Dummies”, 2022.
INTRODUCTION.
TABLE OF CONTENTS.
PART I. Getting Started with Persian Cooking.
Chapter 1. Exploring Persian Culture through Food.
Chapter 2. Tools of the Trade.
Chapter 3. Shopping for Essential Ingredients.
PART II. Getting Comfortable in the Kitchen.
Chapter 4. Common Persian Kitchen Techniques.
Chapter 5. Using Staple Ingredients in Persian Dishes.
Chapter 6. Delicately Spicing the Persian Way.
Chapter 7. Bringing it all Together in a Persian Meal.
PART III. Appetizers and First Courses.
Chapter 8. Healthy Yogurt Vegetable Dishes, Salads, and Sides.
Chapter 9. Egg-xotic Egg Dishes.
Chapter 10. Fill’er Up! Stuffed Vegetables.
Chapter 11. Warm and Hearty Soups and Porridge.
PART IV. Main Course.
Chapter 12. Rice is a Very Nice Dish.
Chapter 13. Practicing Patience for Braises.
Chapter 14. Sticking it to Kabobs and Roasts.
Chapter 15. Savoring Meatballs, Patties, and Casseroles.
Chapter 16. Fixing Fish Entrees.
PART V. Side Dishes, Desserts, and Other Delights.
Chapter 17. Pickles and Preserves.
Chapter 18. Pastries, Sweets, and Candy.
Chapter 19. Delicious Desserts.
Chapter 20. Breads and Street Food.
Chapter 21. Thirst-Quenching Beverages.
PART VI. The Part of Tens.
Chapter 22. Ten Time Saving Tips for the Kitchen.
Chapter 23. Ten Myths about Persian Cooking.
Chapter 24. Ten Tips on Persian Table Manners.
