Cooking in Iran:
Regional Recipes & Kitchen Secrets (2nd Edition)

: March 24, 2020

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>>]

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>>]

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

Silk Road Cooking: A Vegetarian Journey

: Nov 1, 2006

“One of the Top Ten Cookbooks of the Year” – THE NEW YORK TIMES[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>>]

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>>]