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
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
esmesh SILKEN TOFU,,,,,rush neveshte Premium soy protein,,,FOR Entree,Salads AND Desert....markesh ham MORI-NU...
mamnun misham komakam konid ta expire nashode,,,,,,,,
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
https://www.google.com/search?num=50&newwindow=1&biw=1112&bih=716&q=jalapeno&oq=halapi&gs_l=serp.1.1.0j0i10l2j0j0i10l6.124429.133575.0.141817.13.10.0.0.0.1.257.1292.1j5j2.8.0....0...1c.1.25.serp..6.7.1232.l46JkVTEmjY
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?