“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>>]
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>>]
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>>]
“One of the Top Ten Cookbooks of the Year” – THE NEW YORK TIMES [read more>>]
“Winner of the World’s Best Wine History Book for 2007”- Gourmand Prize [read more>>]
“Winner of the World’s Best Wine History Book for 2007”- Gourmand Prize [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>>]
“A 4,000 year-old cuisine adapted and updated for today’s low-fat, high-flavor demands. . . .presented in striking photographs.” – The Herb Companion. [read more>>]
“Much more than just a recipe collection, this compendium of customs and cookery about a holiday rarely covered in books for youth will be of great value.” – Booklist. [read more>>]
