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
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
Comments
man faghat baladam pasta ro ba ard va tokhme morgh dorost konam, khoshmazeh mishe vali ba khordanesh ehsase gonah mikonam, mishe chand ta rah kar yadam bedid ta pasta ro ba ye chize dige be gheir az in do ghalam beshe dorost kard?
دیگه ببخشید این تناقضه خیلی داشت فشار میاورد. (شاید هم مدل زندگی آمریکاییه که من باهاش آشنایی ندارم)ا
راستی چون می خواستم مواد اولیه رو بچشم مجبور شدم دمی به استاک بزنم. پارمزان هم که بغل دستم بود... خلاصه این جوری هم غذا پختن خیلی حال میده :)