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>>]
“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. . .[read more>>]
