Tea specialist Lisa Boalt Richardson shares her passion for this popular beverage by leading tea-lovers on a fact-filled, taste-as-you-go journey around the world. Each destination--represented by an array of colorful dishes--is exquisitely photographed by leading food photographer Lauren Rubinstein. Sojourners learn the history of tea and its influence on eight specific regions, including China, England, and Russia. From the many recipes Lisa has collected and Lauren has photographed, readers discover that a savoury honey scone is perfect with dark Kenyan tea and a rich almond cookie called a ghoriba tastes great with a glass of sweet Moroccan tea. And every tea party planner will appreciate the helpful tips to create fun and tasty teas for their family and friends. Travel the globe with Lisa, feast your eyes on Lauren's beautiful photos of mouth-watering treats, and share a cup of tea in a foreign tradition--all from the comfort of home!

The author of the popular books, “A field of poppies” and “I come from Iran” is now back with a new book, in partnership with Inkognito and published by Pepper as publishing, Lily Bandehy comes now with a cookbook “Tasteful memories of Persia”. . Making good food and serve it in the best way, is part of Iran’s ancient tradition. This book invites you behind the media-created image of Iran, and shows you the food, the people, the history and the rich cultural life that flourishes in the shadow of dictatorship.

Every good traveler plans his or her itinerary carefully to use time well and benefit as much as possible from the trip. I did not have an agenda, however. I wanted to travel Middle Eastern style, that is, with no prior planning. It would have been a nuisance to stick to a set timetable in a country that was, except for the language, entirely alien to me. I had decided to spend five weeks in Iran and had certain ideas as to what and whom I wanted to see, but my choices had to be la carte one bite at a time. I wanted to feel the pulse of the country by meeting and talking to as many people as possible. I knew that as a man traveling alone in a Moslem country I faced certain limitations. My quest had to be limited to interacting with men, with little exposure to women and their concerns.

An Iranian-American explains the history and heritage of his people, in both the old world and the new. From Persia to Tehr Angeles is a fascinating look at everything from Persia’s ancient past to the modern world of Persian-American immigrants in places like Los Angeles—offering a rich, rounded view a culture many are unfamiliar with. For those who are part of this history, their friends and families, or anyone interested in this corner of the world, it’s an enlightening look at traditions, food, religion, and other aspects of this complex society over many generations.

The much-anticipated cookbook—an exquisite collection of Persian recipes—from the James Beard–nominated chef of Sofreh, one of Brooklyn’s most acclaimed restaurants. A Best Book of the Year: Los Angeles Times, Epicurious "I got lost in the flavors of Nasim’s mint oil, saffron rice pudding, and meltingly tender chicken stew laced with sweet-tart flavors from Pink Lady Apples and sour cherries. Her naan e-barbari is the best!" —Suzy Karadsheh, New York Times best-selling author of The Mediterranean Dish Cookbook Growing up in Isfahan, a province in central Iran, Nasim Alikhani was a passionate cook from childhood, spending the first years of her life in the kitchen alongside her mother. And so, when she departed after the revolution it was by re-creating the dishes of her youth that she was able to feel connected to her home. After decades of cooking for friends and family, at the age of fifty-nine she opened Sofreh restaurant in Brooklyn, to share the food and warm culture of her native Iran with a wider circle. Now, in her first cookbook, Alikhani offers her readers what she has lovingly been providing for those who know her and who eat in her restaurant: the true tastes of Iran. Here is the timeless, soul-satisfying food of Persia, with its trademark bold herb and spice flavors, succulent, savory stews and stuffed meats, vast bounty of brightly pickled vegetables and fresh fruits, and much, much more. Containing more than 120 recipes, Sofreh brings together traditional Iranian dishes and modern Sofreh favorites. Sour Cherry Rice Roasted Cauliflower with Shallot Yogurt and Pistachios Sour Chicken Stew Rosewater and Cardamom Custard and, of course, everything you need to create a true Iranian breakfast spread at home A joyous celebration of one of the world’s great cuisines, this essential guide will delight home cooks everywhere.

This luscious and contemporary take on the alluring cuisine of Iran featuring 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients. In The New Persian Kitchen, acclaimed chef and Lucid Food blogger Louisa Shafia explores her Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook. The nearly eighty recipes—such as Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzelles—range from starters to stews to sweets, and employ streamlined kitchen techniques and smart preparation tips. A luscious, contemporary take on a time-honored cuisine, The New Persian Kitchen makes the exotic and beautiful tradition of seasonal Persian cooking both accessible and inspiring.