Cooking in Iran:
Regional Recipes & Kitchen Secrets (2nd Edition)
: March 24, 2020
Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
: March 3, 2011
“The goddess of Iranian cooking….One of the most exciting cookbooks I’ve seen in a while…”–Yotam Ottolenghi, The Guardian.[read more>>]
Joon: Persian Cooking Made Simple
: Oct 6, 2015
Iranian cooking, with its emphasis on fresh, natural ingredients corresponds with the new trend of eating in America.[read more>>]
Silk Road Cooking: A Vegetarian Journey
: Nov 1, 2006
“One of the Top Ten Cookbooks of the Year” – THE NEW YORK TIMES[read more>>]
From Persia to Napa: Wine at the Persian Table
: August 1, 2006
“Winner of the World’s Best Wine History Book for 2007”- Gourmand Prize[read more>>]
A Taste of Persia: An Introduction to Persian Cooking (Kindle/iPad Version)
“Rose petals, angelica powder, barberries, and dried Persian limes are among the unusual elements that will awaken Western palates.” – Publishers Weekly.[read more>>]
Persian Cooking For a Healthy Kitchen
: Mar 1, 1994
“A 4,000 year-old cuisine adapted and updated for today’s low-fat, high-flavor demands. . .[read more>>]
Happy Nowruz: Cooking With Children to Celebrate the Persian New Year
: October 17, 2015
“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>>]
