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
Comments
این دستورو میذارم برای یه روز مرغی.
man in paneero ba khosusiate payeen kharidam kheiliam gerun ama hich idea nadaram ke bash che ghazaye khubi dorost konam
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وقتی میفرمایید "پاکسازی لنگ مرغ از گوشت" و افزودنش به تابه؛ باعث میشه این تصور پیش بیاد که قسمت بدون گوشت لنگ مرغ به تابه اضافه شده.
سه دلیل اصلی خوشمزه گی این غذا:
١-هالپینیو
٢-هالپینیو
٣-هالپینیو.
نود و هفت تا دلیل دیگه هم داره که اگه مایلید بدونید باید "هالپینیو" رو کپی کرده و نود و هفت بار پیست کنید.
http://en.wikipedia.org/wiki/Jalape%C3%B1o
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نوش جون
ayale nasheze ke maniye kheili khasi dare doozal jan! manzooretoon har chi bood man koli khandidam.
merci babate in dastoorhaye khoob
rasti halime gandom ro tooye dastooratoon darid?