Skip to main content

Posts

Showing posts from January, 2011

Featured Post

My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:
https://www.amazon.com/Tehran-New-York-culinary-cultures-ebook/dp/B0861H47GS/ref=sr_1_1?dchild=1&keywords=tehran+to+new+york&qid=1584810930&sr=8-1

Caesar chicken lettuce wraps-مرغ تنوری با سس سالاد سزار پیچیده در کاهو

آغاز دوره دوم

Cheese blintz-بلینتز پنیری

Parmesan foam-فوم پارمزان

Crème Puff (American)- Pate a choux or Profiterole (French) -نون خامه ای ( Persian)

کرپ پارمزان پر شده با قارچ، تنوری شده در سس ریکوتا و پارمزان

Chocolate making and tempering II- تهیه و تمپرینگ شکلات قسمت دوم

آدرس جدید کافه شمشیری

Assorted cheese and mushroom lasagna-لازانیای پنیر و قارچ

Chocolate making and tempering- تهیه و تمپرینگ شکلات

Like us on FB!

پنیر ریکوتای خانگی

یک همکار جدید

جوجه کباب با سس هلندی

چنین پخت نارسیس