With more than 250 recipes and 400 photographs, Cooking in Iran is packed with inspiring ideas and practical tips—everything you’ll need for recreating these glorious dishes so that you can embark on a culinary journey of your own.[read more>>]
“The goddess of Iranian cooking….One of the most exciting cookbooks I’ve seen in a while…”–Yotam Ottolenghi, The Guardian.[read more>>]
Iranian cooking, with its emphasis on fresh, natural ingredients corresponds with the new trend of eating in America.[read more>>]
“One of the Top Ten Cookbooks of the Year” – THE NEW YORK TIMES[read more>>]
Since ancient times, bread has been the staple diet of the peoples living in the Iranian plateau. In History of Bread in Iran, Willem Floor, one of the foremost scholars of Iranian history, describes the beginnings of agriculture and bread-making, and the various grains and other products that were, and are, used to make bread.[read more>>]
“Rose petals, angelica powder, barberries, and dried Persian limes are among the unusual elements that will awaken Western palates.” – Publishers Weekly.[read more>>]
