Parsi

Name: Parsi
Brand: Allen & Unwin
SKU: 9781472988690
Price: 54.99 NZD
Availability: InStock

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

By Farokh Talati

0.0 (0 reviews)

4.33

( 36 ratings, 5 reviews)

Summary

Parsi by Farokh Talati is a delightful exploration into the rich culinary traditions of the Parsi community. The book combines authentic recipes with stories and cultural insights, bringing the vibrant flavours and history of Parsi cuisine to life. It offers both classic and contemporary dishes, aiming to preserve and inspire appreciation for this unique culinary heritage.
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Format: Hardback

$54⁹⁹

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Parsi

$54⁹⁹

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might find this book delightful if you enjoy exploring rich and diverse culinary traditions from Persia and India. It offers not just recipes but also a cultural journey, inviting you to experience the vibrant flavours and fascinating stories of Parsi cuisine. Perfect for food enthusiasts who love trying new and authentic dishes in their own kitchen.

A SUNDAY EXPRESS BEST COOKBOOK OF THE YEAR

In more than 150 recipes, a journey into the world of Parsi culture through food, feasts, and family favorites--featuring original four-color photography and a foreword by Parsi scholar Homi Bhabha.

A journey into the little-known world of Parsi culture through food, feasts and family favourites

Description

I’m just bowled over by this book. It’s as fascinating as it is beautiful, and full of food I’m desperate to eat! Nigella Lawson

The one and only book you will ever need on Parsi cooking Angela Hartnett

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.

Sure to be a Parsi classic. Great reading and great eating Fergus Henderson

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Farokh Talati's Parsi is praised for its captivating presentation and stunning visuals, making readers eager to try its recipes. It is considered an essential resource on Parsi cooking, combining culinary instruction with memoir-like storytelling. Critics have described it as a classic in Parsi cuisine, appreciating its engaging content as both an educational and culinary journey.

Book Details

INFORMATION

ISBN: 9781472988690

Publisher: Bloomsbury Publishing PLC

Format: Hardback

Date Published: 10 November 2022

Country: United Kingdom

Imprint: Bloomsbury Absolute

Illustration: Specially commissioned photography to accompany every recipe

Audience: General / adult

DIMENSIONS

Width: 180.0mm

Height: 265.0mm

Weight: 1300g

Pages: 368

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About the Author

Farokh’s parents moved from Bombay to London before he was born, and growing up in a Parsi family, Farokh has been fully emersed in the culture, eating and cooking this food his whole life. He began working as a chef at just 16, cutting his teeth in Angela Hartnett and Heston Blumenthal’s kitchens, and has worked around the world, in America, Spain, Dubai, Australia and South East Asia. A few years ago, Farokh took a three-month trip to India to learn more about his Parsi heritage, pestering every aunty, uncle and cook he knew to teach him the traditional dishes and the basics of Parsi cookery. Farokh is currently the Head Chef at St John Bread and Wine, and will make Parsi food for the staff meals, often drawing curious customers to ask where the delicious smells are coming from. He began a Parsi supper club in Greek Street, London, to celebrate the food of his heritage, with tickets selling out as soon as tickets go on sale. This is his first book.

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