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

'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 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. Format BB - Hardback Number of pages 368 Width 192 Millimeters Thickness 32 Millimeters Height 273 Millimeters Unit weight 1288 Grams