Price: $39.95 - $22.78
(as of Aug 10, 2025 07:23:58 UTC – Details)
One of Food & Wine’s 35 Best Cookbooks of All Time
Winner of the James Beard Award in Asian Cooking
One of Chef Samin Nosrat’s Ten Favorite Books
The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India’s rapidly dwindling Parsi population—descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India’s most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques, with a range of easy and seductive menus that will reassure neophytes and challenge explorers.
Publisher : University of California Press
Publication date : June 18, 2007
Edition : First Edition
Language : English
Print length : 360 pages
ISBN-10 : 0520249607
ISBN-13 : 978-0520249608
Item Weight : 1.9 pounds
Dimensions : 7 x 1.2 x 9 inches
Best Sellers Rank: #70,226 in Books (See Top 100 in Books) #29 in Indian Cooking, Food & Wine #66 in Gastronomy History (Books)
Customer Reviews: 4.7 4.7 out of 5 stars 116 ratings var dpAcrHasRegisteredArcLinkClickAction; P.when(‘A’, ‘ready’).execute(function(A) 0) + 1); ); P.when(‘A’, ‘cf’).execute(function(A) { A.declarative(‘acrStarsLink-click-metrics’, ‘click’, { “allowLinkDefault” : true }, function(event){ if(window.ue) { ue.count(“acrStarsLinkWithPopoverClickCount”, (ue.count(“acrStarsLinkWithPopoverClickCount”) || 0) + 1); } }); });
Customers say
Customers find this cookbook to be of high quality, with easy-to-follow instructions and lucid writing. Moreover, the book receives positive feedback for its taste, with one customer noting it’s a book to savor and linger over. Additionally, customers appreciate the eclectic recipes, with one review highlighting the interesting history behind each dish, and another mentioning how the text is interwoven with the author’s recollections.
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