Parsi

Name: Parsi
SKU: 9781472988690
Price: 419 SEK
Availability: InStock
Author: Farokh Talati
ISBN: 9781472988690

From Persia to Bombay: recipes & tales from the ancient culture

Inbunden, Engelska, 2022

AvFarokh Talati

419 kr

Skickas . Fri frakt för medlemmar vid köp för minst 249 kr.

'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 HARTNETTFrom 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 omeletteCharred sweetcorn and paneer saladPersian scorched riceParsi kheemaKedgeree – a Parsi versionPrawn PatioMango poached in jaggery and saffronCardamom doughnutsBlending 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

Produktinformation

Utgivningsdatum2022-11-10
Mått180 x 265 x 25 mm
Vikt1 280 g
FormatInbunden
SpråkEngelska
Antal sidor368
FörlagBloomsbury Publishing PLC
ISBN9781472988690

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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.