Parsi : from Persia to Bombay : recipes & tales from the ancient culture
"It doesn't take much cajoling to gather a crowd around a Parsi table. Laden with lamb stews, quails stuffed with biryani, salads of fennel and peas, and semolina pudding, each spread is rich with the sumptuous Persian and Indian flavors of cardamom and masala, coconut and mango -- and in Parsi, chef Farokh Talati invites home chefs to join the feast in the first major cookbook of its kind. Featuring step-by-step photographs that teach the best w...
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