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
آیا این ترشی باید این قدر آب دار باشه؟ اگه بله . آیا آبش هم قابل مصرف است یا نه؟
راجع به اون دستگاه مشکی رنگ ماندلین اگه میشه توضیح بدید ؟ اونی که شبیه شونه مو میمونه چیه؟
مرسی
http://shamshiri-cafe.blogspot.com/2010/07/outside-in-turkey-burger.html
اون دستگاه ماندولین هست و حتما باید یکیش رو داشته باشید
http://www.google.com/images?hl=en&expIds=17259,22713,24550,26714,26781,26890&sugexp=ldymls&xhr=t&q=mandolin+slicer&cp=10&safe=off&um=1&ie=UTF-8&source=og&sa=N&tab=wi&biw=1409&bih=584
Thank you Mr shamshiri
So:
you're wellcome