Overview for 101 Parsi Recipes
Jeroo Mehta first published 101 Parsi Recipes in 1973 and the book very rapidly attained the status of the Bible of Parsi cooking, because it was one of the first books written in English exclusively on Parsi cooking, and because of the never-fail recipes written in a simple easy-to-follow format. The book contains all the Parsi favorites including Dhansakh, Prawn Patio, Sas-ni-Machhi, Chicken Farcha and Laggan Custard. Jeroo Mehta is the doyenne of Parsi cooking. She discovered her culinary talent during her husband's posting at Moscow and has never looked back. Her recipes, which have been tried and tested to perfection, have earned for 101 Parsi Recipes the status of the Bible of Parsi cooking. Her never-fail recipes, written in a detailed and simple style, are easy to follow by those who already know Parsi cooking as well as those who venture to try it for the first time. All the favorites are here, from the famous rice dish Damask, and the popular egg recipes, to the best known fish, meat, chicken, and vegetable dishes, and of course, the well-known desserts. Loyal fans of "101", as it is affectionately known, will be delighted to discover that this new edition has maintained the flavor of the original, updating only the photographs.
Jeroo Mehta (Author)
Jeroo Mehta studied journalism at New York University and was Associate Editor at Eve's Weekly, the popular magazine for women. She has contributed articles to many leading publications and her recipes have also been featured in the famous Time-Life series - The Good Cook. Jerro has authored two other recipe books, Cooking for the Family and Enjoyable Parsi Cooking, both of which have been runaway best-sellers.
Bagchee
