Sofreh: a contemporary approach to classic Persian cuisine
(Book)
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Athens Drive Community - Adult Non-Fiction
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More Details
Published:
New York : Alfred A. Knopf, 2023.
Format:
Book
Edition:
First edition.
Physical Desc:
400 pages : color illustrations ; 29 cm
Language:
English
ISBN:
9780593320747, 0593320743, 9780593320747
Notes
General Note
Includes index.
Description
"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"--,Provided by publisher.
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Citations
APA Citation (style guide)
Alikhani, N., Gambacorta, T., & Bacon, Q. (2023). Sofreh: a contemporary approach to classic Persian cuisine. First edition. Alfred A. Knopf.
Chicago / Turabian - Author Date Citation (style guide)Alikhani, Nasim, Theresa Gambacorta and Quentin Bacon. 2023. Sofreh: A Contemporary Approach to Classic Persian Cuisine. Alfred A. Knopf.
Chicago / Turabian - Humanities Citation (style guide)Alikhani, Nasim, Theresa Gambacorta and Quentin Bacon, Sofreh: A Contemporary Approach to Classic Persian Cuisine. Alfred A. Knopf, 2023.
MLA Citation (style guide)Alikhani, Nasim, et al. Sofreh: A Contemporary Approach to Classic Persian Cuisine. First edition. Alfred A. Knopf, 2023.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
6008dd26-5f88-b6da-71cd-7233c6f9840e
Record Information
| Last Horizon Extract Time | Jul 20, 2025 12:18:23 PM |
|---|---|
| Last File Modification Time | Jul 21, 2025 05:11:20 AM |
| Last Grouped Work Modification Time | Jul 21, 2025 05:08:32 AM |
MARC Record
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| 245 | 1 | 0 | |a Sofreh : |b a contemporary approach to classic Persian cuisine / |c Nasim Alikhani ; with Theresa Gambacorta ; photographs by Quentin Bacon. |
| 250 | |a First edition. | ||
| 264 | 1 | |a New York : |b Alfred A. Knopf, |c 2023. | |
| 300 | |a 400 pages : |b color illustrations ; |c 29 cm | ||
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| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 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"-- |c Provided by publisher. | ||
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| 700 | 1 | |a Gambacorta, Theresa |e author. |4 aut | |
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