Cover Image: Sofreh

Sofreh

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Member Reviews

I loved the opportunity to explore recipes that I am unfamiliar with, but this was difficult to do without photos.

This book simply did not have enough photos.

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Sofreh is a big, beautiful cookbook with so many Persian recipes that are arranged by type and/or ingredient: breads, rice, herbs, eggplant. lamb and beef, chicken, fish and seafood, a'ash, and sweets. There are also chapters for pickle, jams, and marmalades.

Not every recipe has a photograph, but the ones that do look delectable. I can't wait to actually get this book when it comes out. There are so many recipes I want to try! Thanks so much to NetGalley for the ARC.

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What an absolutely stunning, yummy book!!!! I love MIddle Eastern food and this book is full of stories and recipes that will appeal to cooks of all levels.

The recipes are generally healthy and easy to understand and I appreciated the recipes that did not have 8000 ingredients I do not have on hand.

HIghoy recommended ... this along with some kitchen ware (wrapped in tea towels) would make a wonderful wedding shower or wedding gift.

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I accessed a digital review copy of this book from the publisher.
This cookbook is a collection of Persian dishes. The cookbook opens with a short history of Persian food and a section on pantry staples- where to find them or how to make them. It is divided into bread, dairy, rice, herbs, eggplant, lamb and beef, chicken, fish and seafood, frittatas and pancakes, sweets, pickles and jams and marmalades, and dishes from Sofreh. Each section has an introduction as to why it is important and stories from the author's life. There are pictures throughout, but not for every dish. The book ends with pictures of the author's homeland, tying together the personal nature of the book.
One thing I appreciate is that many of the dishes are made to serve a larger number of people, 8-10. While I am not cooking for that many, I always like knowing I will have enough food for those I am cooking for, and leftovers are always appreciated as a no-prep meal for the next day.
None of the dishes seemed too complicated to make or included ingredients that would be impossible to find or substitute.
This is a good book for anyone who is interested in Persian food, not just how to make it, but also some of the culture that surrounds the dishes.

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