"For many centuries, the Iranians have looked upon food from three
different points of view-the medicinal, the philosophical, and the
cultural." So reads the preface to this informative and unusual
cookbook. In addition to covering 200 sumptuous classic Persian recipes,
this collection features special sections on "The History of Persian
Cuisine," "Food and Entertainment within the Persian Home," and "The
Fundamentals of Classic Persian Cooking." The nutritious, easy-to-follow
recipes include such traditional Persian dishes as Abgushte Adas (Lentil
Soup), Mosamme Khoreshe (Eggplant Stew), Lamb Kabob, Cucumber Borani
(Special Cucumber Salad), Sugar Halva, and Gol Moraba (Flower
Preserves). From creating a holiday menu to determining which utensils
to use, The Art of Persian Cooking covers a wide array of practical
information to help even the novice chef prepare elaborate Persian
dishes. The exotic fare is further enhanced by rich descriptions of the
cultural and culinary history of Persian cuisine, without which it
cannot be fully appreciated.