| Acknowledgements |
|
ix | |
| Introduction |
|
xi | |
| About the Volume |
|
xii | |
|
The Substance of Life: A Treatise on the Science of Cooking |
|
|
1 | (54) |
|
|
|
3 | (6) |
|
Prefatory
Chapter: On Whom a Master Is and His Attributes |
|
|
9 | (2) |
|
Introduction: On the Varieties of Baklava, Buraq, and So On |
|
|
11 | (4) |
|
Part One On Khoshk Palav and What Is Necessary for It |
|
|
15 | (6) |
|
Part Two On Varieties of Palav, Including Sour, Sweet, and Plain |
|
|
21 | (2) |
|
Chapter One On Plain Palavs |
|
|
23 | (6) |
|
Chapter Two On Tart Palavs |
|
|
29 | (3) |
|
Chapter Three On Sweet Palav and Other Palavs |
|
|
32 | (3) |
|
Part Three On the Varieties of Qelyeh, Including Tart and Plain |
|
|
35 | (2) |
|
Chapter One On the Varieties of Tart Qelyeh |
|
|
37 | (2) |
|
Chapter Two On the Varieties of Qelyeh-ye Sadeh |
|
|
39 | (1) |
|
Chapter Three On the Varieties of Burani |
|
|
40 | (1) |
|
Part Four On the Varieties of Ash-e Ardineh and So On |
|
|
41 | (6) |
|
Part Five On the Varieties of Sholeh Palav |
|
|
47 | (4) |
|
Part Six On Shir Palav and Milk Porridge with Lamb and Chicken Gipa |
|
|
51 | (4) |
|
The Substance of Life: Modernized Recipes |
|
|
55 | (90) |
|
Introduction: On the Varieties of Baklava, Buraq, and So On |
|
|
57 | (4) |
|
Part One On Khoshk Palav and What Is Necessary for It |
|
|
61 | (8) |
|
Part Two On Varieties of Palav, Including Sour, Sweet, and Plain |
|
|
69 | (32) |
|
Part Three On the Varieties of Qelyeh, Including Tart and Plain |
|
|
101 | (18) |
|
Part Four On the Varieties of Ash-e Ardineh and So On |
|
|
119 | (16) |
|
Part Five On the Varieties of Sholeh Palav |
|
|
135 | (6) |
|
Part Six On Shir Palav and Milk Porridge with Lamb and Chicken Gipa |
|
|
141 | (4) |
| Glossary |
|
145 | (2) |
| Index |
|
147 | |
