Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
: August 18, 2020
“The goddess of Iranian cooking….One of the most exciting cookbooks I’ve seen in a while…”–Yotam Ottolenghi, The Guardian.[read more>>]
From Persia to Napa: Wine at the Persian Table (Kindle/iPad/Apple eBook Version)
“Winner of the World’s Best Wine History Book for 2007”- Gourmand Prize[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>>]
History of Bread in Iran
: Sep 22, 2015
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>>]
History of Bread in Iran (Kindle/iPad Version)
Since ancient times, bread has been the staple diet of the peoples living in the Iranian plateau.[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>>]
A Taste of Persia: An Introduction to Persian Cooking (Kindle/iPad/Apple eBook Version)
“Rose petals, angelica powder, barberries, and dried Persian limes are among the unusual elements that will awaken Western palates.” – Publishers Weekly.[read more>>]
