27 Jul It’s a huge cookbook by Miss Roza Montazemi, Iranian lady who has this huge cookbook which is a must in all Iranian kitchens. Then the Italian. Art of Cooking (Roza Montazemi) هنر آشپزی . K likes. Honar-e Aashpazi (“Art of Cooking”) has been in publication since – and is now in its. Source: Rosa Montazemi’s comprehensive cookbook: Honar-e Aashpazi or Art of Cooking (published over 30 times in Iran) was consulted in preparation of.

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Our food culture in Iran is all about abundance. So we have these very, very particular rices that are interesting.

Roza Montazemi

roza montazemi I have been there millions of times by now. Originally from Iran, Saghar has roza montazemi living in Rome, Italy for the past eight years. This is something that ,ontazemi wanted to do not only in the process of recipe developing but also in the process of the graphic design.

People who make me roza montazemi happy, especially in the terms of photography, one of them is Call Me Cupcakethe blog, by this amazing Swedish blogger who is called Linda. You learn a lot from it. And it kind of tastes like. So Iranian cooking is more complex and definitely it roza montazemi much more time compared to some kinds of Italian cooking. He experiments with cooking, and he just roza montazemi things up, which most of the times were great but sometimes just had some culinary disasters too.

Honar-e Ashpazi(Ketab-e Aval va Dovom)

Especially eggplant, Roza montazemi hated eggplant and now I love it. If I have it, I usually have this with yogurt because we have this sort roza montazemi thing that we mix rice with yogurt. I also follow Two Red Bowls. Of course, the blog itself www.

I have this cookbook called What Katie Atewhich is the name of roza montazemi same blog by the Irish photographer and blogger Katie.

So I roza montazemi immediately omitted the Persian. While roza montazemi Iran, we have even the most riza dish of all, you always have some onions somewhere, some spices somewhere, some turmeric or something. We have very good restaurants. I was searching and I stumbled upon many different food montazemo, I was awed by the beauty of the pictures. Also roza montazemi I realized that it needs a huge amount of time to create high quality content, from the idea of the recipe to developing it, shooting, editing and the text and everything and then I have to also translate it.


We have chicken kebabs. My Blue and White KitchenI follow these people on almost all of their socials, and they are very good, especially in terms of the visual impact.

We have these very beautiful mixed rices. She is amazing, very inspiring. Roza montazemi are the dishes that are most similar. One of the most famous ones is with minced meat. And I had the critic eye, I would say, to recognize composition and the graphic element actually.

Everybody thinks that this is Iranian for the amount of years that people roza montazemi been preparing and eating it. Roa have luxurious restaurants who do them.

If rozza want to look at it from roza montazemi point of view, no, there are not much similarities. Roza montazemi think the attention and how Italian people care about their food is something very unique.

So I had already done a lot of graphic material for this, and I realized that I loved this. In the last, I would say, 30, 40 years or maybe more, we have adopted a lot of dishes that are actually roza montazemi from Iran but in the course of the years, they have become so.

Honar-e Ashpazi (The Art of Cooking) by Roza Montazemi

And there some rustic dishes and some elegant dishes. Most of them have been already published on the blog by now, roza montazemi it has become an interesting book speaking directly from the aesthetic and design point of view.

I love her photography. So also the riza roza montazemi meat in each type of dish is roza montazemi connected to the same thing. I came to know about coming to Italy as a student with a student visa and continue to study by chance, and I realized that it was quite an affordable way, especially comparing to other countries in the same situation.


The blog was and still is connected to the other side of my life, which is graphic design because Roza montazemi have studied graphic design and I have been a graphic designer for so many years now.

The other one is by Beth Kirby who writes the Local Milk blogand her photos are just out of the world. You can find it on my blog roza montazemi, too. Everything is mixed together with a little bit of cinnamon.

Roza Montazemi | Revolvy

We are roza montazemi famous for being very hospitable. Then, on the other hand, with Afghanistan and the countries of Central Asia which are connected to India and in the south to the Arab Middle Eastern countries. For montaxemi, there is this very, very, very Roman doza which is called coda alla vaccinarawhich means the oxtail with tomato sauce.

I would say that my FacebookInstagram and Twitter are the montazeim updated. Her blog is her laboratory where she creates and experiments with seasonal and natural food, roza montazemi shares her photography and small DIYs. The thing is that Iran is a huge country and it shares borders with Turkey that shares that Mediterranean type of cuisine. I have grown up in a family where my parents have always cooked.

But, in terms of taste, I roza montazemi that there are some dishes that recall each other.

My most treasured item is definitely my saffron because it comes from Iran. But when we want to show roza montazemi we care, there is always a lot of food and I roza montazemi literally a lot of food. Play in new window Download Embed.

But they kind of … with sauce and everything, they kind of taste the same but we would serve it with rice.