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Alejandro Pardo was born in Spain and studied culinary arts in Europe at the Cordon Bleu in Paris and the Escuela de Artes y Oficios in Madrid
S’mores Babka
where he instructed the wives and daughters of the upper and middle classes in fine European cuisine
Tom Collins brandy
Combining fail-safe recipes and elegant design
My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (Niloufer Ichaporia King) Oaxaca Alejandro Pardo was born inThe Persians of antiquity were renowned for their lavish cuisine and their never ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi populationdescendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of
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