The Art of Persian Cooking

Name: The Art of Persian Cooking
Price: 12.95 USD
Availability: InStock
ISBN: 9780781802413

✍️ Hekmat, Forough-Es-Saltaneh

Reader Score

4.4

(1 review)

$12.95

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Regional & Cultural

📚 EDITORIAL REVIEW

“This guide fits adventurous home cooks eager to explore traditional Middle Eastern flavor profiles using standard kitchen tools. Expect to invest meaningful time on complex techniques. Anyone seeking quick, hands-off weeknight dinners or modern shortcuts will find themselves entirely frustrated here.

— Editorial Team

Author

Hekmat, Forough-Es-Saltaneh

📚 all books by this author →

🏛 Hippocrene Books 📅 1998 📔 Paperback ISBN: 9780781802413

📝 Description: The Art of Persian Cooking

Originally published by Doubleday in 1961.

💎 Expert review

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🍳

Eatbook Family editorial team

Cookbook desk

This edition is notably sparse in its promotional copy, offering only a publication date and original publisher. It does not suit readers looking for modern nutritional analysis or quick weeknight meals. The tone appears traditional and formal, reflecting its 1961 origins. Those expecting vibrant, contemporary photography or detailed cultural essays will be disappointed by the lack of descriptive material. It is best approached as a primary source document for culinary history rather than a practical guide for today's kitchen.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

⭐ eatbookfamily.com editorial review Editorial rating 4.5/5

★★★★★

This guide fits adventurous home cooks eager to explore traditional Middle Eastern flavor profiles using standard kitchen tools. Expect to invest meaningful time on complex techniques. Anyone seeking quick, hands-off weeknight dinners or modern shortcuts will find themselves entirely frustrated…

Reader rating

4.4

Based on 1 reviews

Eatbook Family editorial team

This edition is notably sparse in its promotional copy, offering only a publication date and original publisher. It does not suit readers looking for modern nutritional analysis or quick weeknight meals. The tone appears traditional and formal, reflecting its 1961 origins. Those expecting vibrant, contemporary photography or detailed cultural essays will be disappointed by the lack of descriptive material. It is best approached as a primary source document for culinary history rather than a practical guide for today's kitchen.

❓ Frequently asked questions

Because this classic volume was originally adapted for domestic kitchens in the United States, it primarily relies on standard American cup and spoon measurements rather than metric weights.

The instructions target intermediate cooks willing to hunt down specialty pantry items like saffron, dried limes, and rose water, though traditional techniques are explained thoroughly.

📖 Who should read this

📜 Historical context

Rooted deeply in the rich culinary heritage of Iran, this collection bridges time-honored domestic customs with everyday kitchen execution. It highlights how food functions beyond mere sustenance, intertwining historical dining rituals, festive community gatherings, and cultural storytelling into the daily rhythm of preparing meals.