000			03235cam a2200409 i 4500
001			22678562
003			CSPC
005			20251126133045.0
008			220705s2023 nyua 001 0 eng
010			_a 2022014632
020			_a9780593320747 _q(hardcover)
035			_a22678562
040			_aDGU/DLC _beng _erda _cDLC _dDLC _dCSPC
042			_apcc
043			_aa-ir---
050	0	0	_aTX725.I7 _bA55 2023
082	0	0	_a641.5955 _bAl44s _223/eng/20220707
100	1		_aAlikhani, Nasim, _eauthor.
245	1	0	_aSofreh : _ba contemporary approach to classic Persian cuisine / _cNasim Alikhani ; with Theresa Gambacorta ; photographs by Quentin Bacon.
250			_aFirst edition.
264		1	_aNew York : _bAlfred A. Knopf, _c2023.
300			_axii, 355 pages : _bchiefly color illustrations ; _c29 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
505	0		_aBREAD Naan -- DAIRY Labaniat -- RICE Berenj -- HERBS Sabzi -- EGGPLANT Bademjoon -- LAMB AND BEEF Ghust-e Bareh and Ghusht-e Ghav -- CHICKEN Morgh -- FISH AND SEAFOOD Mahi -- A'ASH -- KUKU -- SWEETS Shirini -- PICKLES AND JAMS AND MARMALADES Torshi and Moraba -- SOFREH.
520			_a"Growing up in Isfahan, a province in central Iran, Nasim Alikhani was a passionate cook almost from birth, spending the first decades of her life in the kitchen alongside her mother. And so, when she departed after the revolution-with two suitcases, both filled with Iranian pantry staples-it was by recreating the dishes of her childhood that she was able to feel connected to her home. After decades of cooking for friends and classmates, she opened her beloved Brooklyn restaurant, Sofreh-a Farsi word meaning "a place of gathering and welcome" that also refers to the vibrant tablecloth unfurled for one's cherished guests-at the age of 59. Now, in her first cookbook, she shares with readers the true tastes of Iran. Here are the timeless, soul-satisfying foods of Persia, with its trademark bold herb and spice flavors, succulent savory stuffed meats, vast bounty of brightly pickled vegetables, and much, much more. Containing more than 120 recipes, Sofreh brings together Iranian dishes new and old, such as Sour Cherry Rice (Albaloo Polo); Roasted Cauliflower with Shallot Yogurt and Salted Pistachios; Southern Iranian Spicy Okra Stew (Khoresh Bamiyeh); Rosewater and Cardamom Custard with Cookie Crust; and, of course, everything you need to create a true Iranian breakfast spread at home. A joyous celebration of one of the world's greatest cuisines, it is the definitive guide to Iranian cuisine, and will delight home cooks everywhere"-- _cProvided by publisher.
650		0	_aCooking, Iranian.
655		7	_aCookbooks. _2lcgft
700	1		_aGambacorta, Theresa, _eauthor.
700	1		_aBacon, Quentin, _ephotographer.
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2ddc _cBK _e23 _h641.5955 _iAl44s _kCIR _m2023 _n0
999			_c30923 _d30923