Sofreh: A Contemporary Approach to Classic Persian Cuisine: A Cookbook

Thoroughly enjoyed this book , not only to learn a lot about Nasim's past and her journey to becoming a chef but also the many many great recipes that are included. It's a complete guide to Iranian cooking and a fantastic homage to Nasim's heritage

There are so many traditional, and nice recipes for those who love to taste different flavors and flavors.

I love this book so much, my picky child absolutely devoured the chicken in prune sauce at Softeh so I had* to buy the book, delicious recipes, beautiful pictures and great supporting a place I hope to always be able to visit when in NY!

I was reluctant to buy yet another Persian cookbook since I have so many, but I'm so glad I did!The recipes are fantastic and I loved reading about the author’s journey.I texted my friends and told them to buy Sofreh now!It has incredible pictures with popular recipes from different regions of Iran and secrets on how to make them taste just like back home. Highly recommend

You'll often see the suffix "-joon" throughout the review. This is a Persian (Farsi) etiquette to show respect and personal endearment towards an individual.A star is deducted for "slightly too much talk" in the book. Otherwise, I enjoyed reading chef-author Nasim-joon's light hearted stories about her life growing up in Iran and her life of hard work all leading up to the realization of her Brooklyn-based Sofreh Restaurant.This cookery book I am reviewing is the namesake of Chef Nasim Alikhani joon's restaurant located at 75 St Marks Ave, Brooklyn, NY 11217.First, let's address the reviews mentioning "too much salt." Chef Nasim-joon's recipes exclusively call for ***kosher salt.*** This means that if you have fine-grained iodized or table salt, the ratio is 1 part table/iodized salt to 2 parts kosher salt. This is a rough and general rule of thumb for salt conversion ratio. You'll have to test and adjust for your own salt(s) and taste preferences. If the recipe calls for 2 tablespoons kosher salt, use only 1 tablespoon of iodized/table salt. When safe to taste, evaluate and re-adjust the seasoning(s) to personal tastes. No one should be following any recipes blindly! As cooks/chefs—it is our sole responsibility to taste as we cook along. No exceptions and/or buts.Having "Food of Life" and "Cooking in Iran" from chef-author Najmieh Batmanglij joon raises the bar for what is considered an excellent and exceptional Persian cookery book. "Sofreh" comes close. "Food of Life" is 500+ pages, while "Cooking in Iran" is 600+ pages. These two are comprehensive "manuals on Persian cooking."I am super happy that Nasim-joon provided her recipes for Koobideh, Kabab-e Barg, and Joojeh Kabab. These foods items are ubiquitous in Iran and all socio-economic individuals enjoy these stalwarts of Ashpazi-e Irani.Having address the "too much salt" criticisms, I can personally recommend and suggest "Sofreh" be added into your cookbook collection to learn and explore Persian food. Obviously, with 400-page book, this is nowhere near as comprehensive to books from Najmieh-joon. "Food of Life" came out in 1986 and has never gone out of print. The 25th Anniversary Edition (4th Edition) was published in 2020.Going forward, I truly want cooking books to be about relevant cooking instructions, tips, and tricks from chef-authors. It's wonderful to read some personal thoughts from the chef-authors in small doses and light-moderations. Either allocate more pages or trim/excise on "too much talk" memoir portions. I buy cooking books to read ***recipes.*** I want to learn how to cook and gather information and actually enjoy the food(s) in my home kitchen.Happy Cooking!Nush-e Joon!نوش جانRonald N. Tan @ "Tan Can Cook"November 24, 2023Vacaville, California, USA

Upscale cooking book