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A stunning celebration of authentic Iranian cooking
Born and brought up in Iran, Atoosa Sepehr relocated to the UK in 2007, but never forgot the incredible, distinctive flavours with which she grew up. Now on a mission to share this traditional, home-cooked Persian cuisine with people across the world, Atoosa has combined these mouth-watering, authentic Iranian recipes with her own superb photography to create a cookbook that is a feast for all the senses. Dishes include:
Chargrilled Aubergine and Beetroot with Saffron Yoghurt
Pomegranate Soup with Meatballs
Pan-Fried Sea Bass with Spices and Seville Orange Juice
Chicken with Orange Juice and Barberries
Beef Kebab with Pomegranate Molasses, Walnuts and Herbs
Saffron Ice Cream and Carrot Juice
These wonderfully flavourful recipes, handed down the generations, have been adapted where needed by Atoosa to fit into our busy, modern lives. They are easy to prepare, using ingredients you can get in any supermarket. The recipes reflect the flavours and unique cooking styles and methods of each region, from the fresh herbs, walnut and pomegranate molasses of Northern Iran beside the Caspian Sea to the spicier palate of the South.
A stunning celebration of authentic Iranian cooking
Born and brought up in Iran, Atoosa Sepehr relocated to the UK in 2007, but never forgot the incredible, distinctive flavours with which she grew up. Now on a mission to share this traditional, home-cooked Persian cuisine with people across the world, Atoosa has combined these mouth-watering, authentic Iranian recipes with her own superb photography to create a cookbook that is a feast for all the senses. Dishes include:
Chargrilled Aubergine and Beetroot with Saffron Yoghurt
Pomegranate Soup with Meatballs
Pan-Fried Sea Bass with Spices and Seville Orange Juice
Chicken with Orange Juice and Barberries
Beef Kebab with Pomegranate Molasses, Walnuts and Herbs
Saffron Ice Cream and Carrot Juice
These wonderfully flavourful recipes, handed down the generations, have been adapted where needed by Atoosa to fit into our busy, modern lives. They are easy to prepare, using ingredients you can get in any supermarket. The recipes reflect the flavours and unique cooking styles and methods of each region, from the fresh herbs, walnut and pomegranate molasses of Northern Iran beside the Caspian Sea to the spicier palate of the South.
Atoosa was born in the Iranian city of Shiraz in 1977. She grew up in Iran and studied at Azad University of Tabriz. Having completed her degree in 2000, she moved to Tehran where she worked as a computer programmer for Iritec Company. In 2001, she moved to London to learn English, and also worked as a web designer. She returned to Iran in 2003 to work in the stock market in Tehran in order to learn about business processes before studying for an MBA, which she completed in 2005.
Atoosa was inspired to start her own company in the Import and Export field and became the Iranian representative for one of the biggest Iranian steel companies in London. This led to her moving back to London in 2007. She decided to devote more time to her passions of photography and food. She became Food Editor of Classic Magazine, and then decided to fulfil her lifetime ambition to create a Persian cookbook, which has allowed her to focus more on her creativity, and love of food, art and photography. Her website is [...]
| Erscheinungsjahr: | 2018 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Länderküchen |
| Medium: | Buch |
| Seiten: | 224 |
| Inhalt: | Gebunden |
| ISBN-13: | 9781472142207 |
| ISBN-10: | 1472142209 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Sepehr, Atoosa |
| Hersteller: | Little, Brown Book Group |
| Maße: | 254 x 197 x 22 mm |
| Von/Mit: | Atoosa Sepehr |
| Erscheinungsdatum: | 06.09.2018 |
| Gewicht: | 0,983 kg |
Atoosa was born in the Iranian city of Shiraz in 1977. She grew up in Iran and studied at Azad University of Tabriz. Having completed her degree in 2000, she moved to Tehran where she worked as a computer programmer for Iritec Company. In 2001, she moved to London to learn English, and also worked as a web designer. She returned to Iran in 2003 to work in the stock market in Tehran in order to learn about business processes before studying for an MBA, which she completed in 2005.
Atoosa was inspired to start her own company in the Import and Export field and became the Iranian representative for one of the biggest Iranian steel companies in London. This led to her moving back to London in 2007. She decided to devote more time to her passions of photography and food. She became Food Editor of Classic Magazine, and then decided to fulfil her lifetime ambition to create a Persian cookbook, which has allowed her to focus more on her creativity, and love of food, art and photography. Her website is [...]
| Erscheinungsjahr: | 2018 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Länderküchen |
| Medium: | Buch |
| Seiten: | 224 |
| Inhalt: | Gebunden |
| ISBN-13: | 9781472142207 |
| ISBN-10: | 1472142209 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Sepehr, Atoosa |
| Hersteller: | Little, Brown Book Group |
| Maße: | 254 x 197 x 22 mm |
| Von/Mit: | Atoosa Sepehr |
| Erscheinungsdatum: | 06.09.2018 |
| Gewicht: | 0,983 kg |
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