Originally, Khorshid Khanom or “Sun Lady,” was the symbol of the Mother Goddess, but later she became the goddess of fertility and water, and the protector of her believers.[read more>>]
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>>]
“Winner of the World’s Best Wine History Book for 2007”- Gourmand Prize[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>>]
About the Author Raised in Iran, Abbas Milani was sent to be educated in California in the 1960s. He became politically active and in 1974 received a PhD in Political Science. He returned to Tehran and taught at the National University but was imprisoned by the Pahlavi regime in 1977. After the revolution he became a professor at Tehran University, but by 1986 his utopian illusions had been shattered and he emigrated to the United States. Dr. Milani is the Hamid and Christina Moghadam Director of Iranian studies at Stanford University and co-director of the Iran Democracy Project at the Hoover Institution.[read more>>]
