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Showing posts from February, 2011

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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

Liquid Nitrogen Persian saffron Ice-cream-بستنی سنتی با نیتروژن مایع

چیکن پات پای (پای مرغ )؛

The Perfect Pizza dough!-بهترین خمیر پیتزا

Contemporary cooking techniques!-تکنیک های مدرن آشپزی

Liquid Nitrogen fondue-فاندو با نیتروژن مایع

Brown sauce and demi-glace-سس قهوه ای(اسپانیول) و دمیگ لاسه

Brioche Bread-نان بیریوش

Slow-cooker brown stock-استاک قهوه ای

Valentine cookie sandwich-شیرینی برای ولنتا ین

زرشک پلو برای ولنتا ین -Modern Persian zereshk-polo for Valentines day

Raspberry chocolate tartlet-تارت شکلات و راز بری

ماهیچه گوسفند بِرِیز شده در شیر

خمیر تارت-Pâte Sucrée

Wild mushroom Panna cotta-پاناکوتای قارچ