A Persian Cookbook: The Manual

A Persian Cookbook is the first English translation of a treatise on cookery (Kārnāma-yi ʿilm-i ṭabbākhī va ṣanʿat-i ān [Manual on the Science of Cooking and its Craft]) published in Iran in 1521 and attributed to “Bavarchi,” the classical Persian word for chef. The book gives recipes, and serving instructions, for a huge variety of filled pastries, colorful pilafs, and sour stews. It also provides insight into Persian haute cuisine from the early sixteenth century but dishes of the lower c...