Introducing theoretical and practical Persian Cookbook
Theoretical and practical Persian Cookbook teaches many useful tips for preparing delicious food.
In part of the Theoretical and Practical Persian Cookbook we read:
Rice is usually served with some ingredients, including stew. After rice, one of the most important foods is stew, which is very important in Iranian dishes and is a rice supplement. Types of stews include: Vegetable stew, caraway stew, celery stew, eggplant stew, spinach plum stew and so on.
Because it is used in religious ceremonies such as Ashura, we also call it a religious stew.
- Cotyledon: one cup
- Stewed meat: 800 g
- Onions: One number
- Omani lemon: four
- Water: Two glasses
- Liquid oil: 3 to 4 tbsp
- Salt: Sufficient
- Tomatoes: Enough
- Mixed spices: Enough
Introducing Green Smile Magazine – From Garlic to Onion Pickled Iranian Food
Pickles are one of the favorite foods for most men and women. In the cold season when summer fruits are scarce or scarce, pickles are one of the best ways to keep these fruits and eat them alongside delicious foods.
Here’s how you can make pickles for you to enjoy eating.
Introducing the Iranian cookbook of Delmah, Dumplings and Coco
The Cabbage, Meatball and Coco Cookbook from Vista Magazine is a collection of recipes for many delicious and easy-to-read recipes.
Introducing Persian Cookbook – Fast Foods
Cooking Book – Fast Food Recipes from Vista Magazine introduces and teaches recipes for a wide variety of foods including spaghetti, aromatic steaks, seafood, omelets, breaded eggplant, burgers, meat pies, vegetables, pastas, pizzas, varieties Donuts, tartare and onions, several types of pasta, chips, cheeseburger and more.
Introducing Iranian vegan pastry book
The vegan pastry book, Translated by Elder Friendly, teaches several types of cakes and pastries for vegetarians or vegan.
The word vegan was first coined in 1944 by Donald Watson. The word consists of the first three letters and the last two letters of the word Vegetarian. Since 1994, November 1 has been designated the World Wagon Day, and every year on this day, vegetarians promote and promote vegetarianism.
The most important reasons for being vegan (those who believe in veganism) are ethical issues or animal rights, environmental protection and health.
According to the American Dietetic Association (ADA) a healthy vegan diet can be healthy throughout life and can help prevent and treat certain diseases.
Here’s a portion of the vegan pastry book:
How to cook:
Mix butter and sugar well with electric mixer to get puffy ingredients.
Then add the vanilla and yogurt and mix well.
In a separate bowl, combine flour, baking powder, baking soda and salt and add to the sugar mix. Mix the ingredients perfectly.
Divide the prepared dough into four equal portions and place in a bag or oil paper and refrigerate for one hour.
Table of Contents
- Lemon cookie
- Peanut butter cookies and chocolate chips
- Oatmeal cookies with cranberry and walnuts
- Sugar cookies
- Orange Chocolate Cookies (German confectionery)
- Finger board shorts
- Poppy lemon cake
- Pumpkin cake and chocolate
- Breaded banana bread
- Chukonate Mondes
- Simple vanilla cake
- Peanut butter balls
- Salted Korean toffee
- Nut candy
- Breakfast granola
- Evening granola
- Vegetable biscuit
Introducing Persian Health cookbook
The health cookbook by Maryam Ahmadi, prepared for you, consists of cooking dozens of delicious and varied dishes. In this book, you’ll learn how to cook and eat foods like gyros, cocoa spinach, apple milk, tortilla and dozens of other healthy and dessert foods.
Introducing Persian Cookbook, cake, dessert and jam
The cookbook on pastries, cakes, desserts and jams has taught dozens of sweets, as well as recipes for cakes, desserts and jams prepared by the Vista IR group. In this book you will learn how to bake and bake sweets such as Nowruz, Baklava, Okra and ice cream and dozens of other delicious cakes and desserts.
Persian Cooking Book Rome Taste
Think of it as a number of cities we had watercolor books that illustrated the food culture of each city beautifully and cleanly, and with colorful designs and photos, simple and clean writing, and – just as scarce these days – we have colorful tables Zabul and Minab and Bushehr and where and where it takes. An example of this was done by two American girls who had traveled from New Jersey to Rome and, as a result, had a good book called The Taste of Rome published last week. These girls, who came to Italy to study, fall in love with the taste and style of Roman cuisine, and change their lessons and lifestyles, starting to write and review Roman foods and restaurants until the book “Tasting Rome” comes out of those experiences. .
Alongside the recipes that have been tried and written in simple and easy-to-read American ways – for example, to make jalato, a simple and non-ice cream maker – they have been rummaging around the corner and forgetting the flavors and recipes of the cookbook. Have just been taken out of the kitchen. Of course, Italian cuisine differs in every district, town, village, and sometimes neighborhood, and new district and town chefs each have their own carbonara, and the mother and grandmother version, and sometimes the father and grandfather of anyone at all, Is the world.
Apparently, as we Iranians and some Easterners salt our food, Westerners are shaming what they eat and the food they eat. What we call cucumber is made in sugar in many European countries, and pickles are a kind of taste
Some Westerners have been virtually eliminated; there are various statistics on the top 5 sugar and salt consuming countries in the world, more or less:
In the order: USA, Germany, Netherlands, Ireland, Australia, Belgium, United Kingdom, Mexico, Finland, Canada.
Respectively: Kazakhstan, Uzbekistan, Turkmenistan, Tajikistan, Thailand, Kyrgyzstan, Georgia, South Korea, Mongolia, Azerbaijan.
Perhaps one of the reasons for our interest in salt is our exposure to the trade routes and the salt and meat trade, especially along the Silk Road. Perhaps another reason for Western genius, but like us, is being exposed to media outlets and food giants who basically eat bread with sugar, for example by making carbonated drinks with a strawberry flavor (in fact, some color and Smell) and paste a good-looking, color-coded label and give it an attractive name that must have a “zero” or “die” suffix.
The best-selling Persian Cookbooks in Iran
You might imagine that with the multitude of colorful websites, blogs, groups, and pages of cooking instruction and online and video tutorials – no one goes for cookbooks. If you go to a book fair, you will find hundreds of cookbooks and cookbooks in most booths. Among these varied titles, two books stand out in terms of circulation and audience acceptance from similar books: “The Cookbook of Cooking – From Garlic to Onions” by Najaf Daryabandari and “The Art of Cooking” by Rosa Montazemi.
A cookbook on cooking; from garlic to onions
“The first thing a dear reader should know is that no one cooks by reading a cookbook, but the second point is that no cook, and no one who is dreaming of cookery, will need a cookbook,” Najaf Derabandari says in part of his book. The most important difference between this book and other cookbooks is that its author is a famous author and translator. Derabandari wrote the book with his wife, Fahimeh Rostkar, and apparently the story of his writing dates back to his imprisonment and his interest in cooking.
Cooking from Garlic to Onions – the most comprehensive Persian cookbook. In addition to cooking hundreds of enticing recipes, this book contains unique information on a variety of culinary schools, such as Chinese, Indian, Arabic, Roman, Italian, French, Turkish and Russian, which you can hardly find anywhere else. If you are new to cooking and are learning the alphabet of cooking, the bible, like a bored and literate teacher, will take you step by step into the culinary delicacies of everything from vegetables, spices, chicken and fish to He knows about cooking utensils.
The narrative model of the recipes in this book is very nice. Daryabandari has used all his efforts to use Persian words in writing the terms and words. From the moment you start reading, you have become familiar with the words of the author whose birthplace has been and will remain in your mind for a long time. The beautiful photos of the book also have a unique visual encyclopedia for zero kilometers.
The two-volume book Mustazab has been published for the first time in Nowruz 2 by Karnameh Publications. This book has been published in the autumn of 30 th and has already published more than 6,000 period books. The cover and interior pages of the book have a beautiful design and an exquisite frame for placing the book in the kitchen.
By the way, do you know what that means? Mastabat, in addition to being well-meaning, is a nickname that has been used in the past for words such as “honorable” to refer to elders.
the art of cooking
The Art of Cooking by Rosa Montazemi by Fatima Bahraini. Rosa Montazemi is known as an Iranian cook. She has been in cookery and pastry classes in Tehran for three years, and her book is the oldest and most classic Iranian cookbook. It is said to have been the best-selling book in the last half century in Iran after the Holy Quran and Divan Hafiz. The first edition of this book was published in year 2 with 2 recipes, and by the time of the 4th edition, the number of recipes had reached 6. Probably many of you have seen this book in your home library! This book has been gifted to young couples for years. The cookbook was sold under the banner of economic mobilization during the Iran-Iraq war, when the country was facing paper shortages. When buying the book, these notebooks were sealed to determine if the buyer had received his or her own art quota. Along with the recipe for a variety of Iranian and French dishes, the book’s colorful glossy photo pages evoke nostalgic feelings.