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Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies

“The goddess of Iranian cooking….One of the most exciting cookbooks I’ve seen in a while…”–Yotam Ottolenghi, The Guardian. ——- “Divine cookbook…stunningly beautiful.” – Alice Waters. [read more>>]

Joon: Persian Cooking Made Simple

Iranian cooking, with its emphasis on fresh, natural ingredients corresponds with the new trend of eating in America. “Join the delicious revolution!” as Alice Waters says; “Eat simply, eat together, eat seasonally, shop at farmers markets. [read more>>]

Discovering Cyrus: The Persian Conqueror Astride the Ancient World

Discovering Cyrus: The Persian Conqueror Astride the Ancient World

“This is the most comprehensive study to date of the life and times of Cyrus the Great, and it will be welcomed by scholars and the general public alike.” – Dr John Curtis, OBE, FBA, Keeper of Special Middle East Projects, The British Museum. [read more>>]

When They Broke Down The Door: Poems

The power of poetry to map the human heart has been a hallmark of Persian culture for at least a thousand years, and Fatemeh Shams wields it unforgettably. As a member of the Iranian diaspora living in the West, her voice is often one of anguished separation, and many of her poems touch on politics. [read more>>]

History of Bread in Iran

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>>]