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
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هرچند که این جور طعمها چنگی بدلم نمیزنه, ولی اگه در دسترس بود ناخنکی به تصویر اول میزدم.
دارم به این فکر میکنم که میشه شیرین کنندههای دیگر مثل استویا رو جایگزین شکر کرد یا نه؟