Magical cooking is the work of Zahra Rahimi, which has entered the market by Imam Asr Publishing. In this book, you can find and learn all kinds of foods, cakes and sandwiches.
The Magic Cookbook consists of five general chapters that include:
Foods that can be cooked in the microwave
Foods that can be cooked with a sandwich maker
Foods that can be cooked with rice cookers
Foods that can be cooked with a gas oven
In a comprehensive definition, cooking is an art, technology and skill to provide food, with or without heat. Cooking, or in the ancient texts of chastity, is the act of preparing food for consumption. The term is usually used in a narrower sense, which is the application of heat to food to chemically alter its taste, texture, appearance, or nutritional properties. When man discovered fire thousands of years ago, cooking became a very common cultural feature. Each country has its own type of cuisine that is very diverse and diverse. For example, Central Asian countries have similar foods and recipes, as do European and American countries.
Who is the chef?
The person who does the cooking work we talked about above is called a chef. Which is usually done by mothers in homes.
But in the world and professionally, “cooking” is a job that will have different incomes depending on the abilities of the cook.
Tasks of the chef
The chef prepares the food with the help of different methods. In large kitchens, usually every chef is responsible for a type of food such as breads, kebabs, soups or pilafs. The main tasks of the chef are:
Having sufficient knowledge and selecting suitable and fresh raw materials
Prepare and cook a variety of foods in accordance with standards
Draw food in suitable containers with beautiful decorations
Monitoring the quality and quantity of raw materials
Follow the health, safety and health instructions
Who is the chef?
A chef is a person who cooks professionally in a large restaurant or kitchen, such as the kitchens of restaurants, hotels, ships, canteens, military bases, etc., and oversees other chefs.
Units of measurement in cooking
In cooking, chefs use fixed units and volumes to be able to cook properly. Including these units:
Measures and spoons
Different methods of cooking and cooking food
Cooking may be in one of the following ways
Bake in the oven or cooking oven or microwave
Cooking in water (boiling or steaming)
Direct flame cooking (stove), (barbecue) or (charcoal)
Indirect (hot air), in (sand or salt)
Cooking in oil (frying)
History of Iranian cuisine
In ancient history, much has been said about the glory of the court of the kings of Iran, who ruled a large part of the civilized world of their time, but we have not received much documented information about their food.
About the culinary history of Iran The oldest references to legends have started from the time of Zahak, and of course before that in the history of culinary legends were considered to be related to demons. But it is the oldest surviving manuscript about the history of Persian cuisine during the Sassanid era.
In the Pahlavi language, “khaligari” means cooking, which is the most important surviving prose about Iranian cuisine, “Khosrow and Ridag treatise”. In this treatise, which is considered to be related to the debate between Khosrow Parviz and one of the courtiers (591-628 BC), the debate between these two people about the best foods, drinks, games, perfumes, horses and also polo is given.
This treatise discusses several categories of foods and their types of cooking, such as: hot meat dishes, cold meat dishes, drinks, sweets and of course jams. The interesting thing about the history of Iranian cuisine is that many culinary schools, recipes and reforms of Arabic cuisine and the countries of the Iranian plateau have been borrowed from the Iranian culinary school.
If what people like Ferdowsi and Tha’labi call the food of the Iranians are examples of the food of the kings of ancient times, it should be said that in the kitchen of these kings, food that is familiar today is less common.
Hunting meat and rare and expensive materials are naturally to be expected; In this way, apart from skaba and refined, we do not see any trace of Iranian cuisine, especially its main elements, stew in the modern sense of the word, rice and bread. But certainly the masses of the people of this land ate and had their simpler and cheaper food, and the main source of Iranian cuisine should be sought here. In later periods, it is the mass and rural food that infiltrates the court of the Abbasid caliphs and the Mongol patriarchs.
The chef prepares food using a variety of cooking methods. In large kitchens, most work in groups and a chef oversees their work. The chef manages and controls all the kitchen work.
2- Introducing the book in Aparat