You will find in this book, a collection of easy, delicious and popular Persian kebab which I try to explain it step by step to be useful even for inexperienced cooks. As I remember, cooking was always my passion and I was interested to cook and taste all kind international foods. After I graduated from international culinary art and pastry school, with respect to all cuisine, I feel that Persian cuisine has not found its real place among the cuisines of nations, so I decided to write this book to introduce Persian cuisine to the world. I think everyone in their lives, even if tastes Persian food once, they will never forget its wonderful taste. Every recipe in this book has been tested and I did my best to share years of experience in Persian cuisine with readers that I hope will be useful.

You will find in this book, a collection of easy, delicious and popular Persian rice pilafs which I try to explain it step by step to be useful even for inexperienced cooks. As I remember, cooking was always my passion and I was interested to cook and taste all kind international foods. After I graduated from international culinary art and pastry school, with respect to all cuisine, I feel that Persian cuisine has not found its real place among the cuisines of nations, so I decided to write this book to introduce Persian cuisine to the world. I think everyone in their lives, even if tastes Persian food once, they will never forget its wonderful taste. Every recipe in this book has been tested and I did my best to share years of experience in Persian cuisine with readers that I hope will be useful.

Persian Cooking is the original English language Persian cookbook. For forty years, her Persian Cooking has been a staple in kitchens of those who enjoy the cooking of Iran. This fortieth anniversary edition is revised and updated to take into account, present tastes, the better availability of ingredients and modern cooking tools.

You will find in this book, a collection of easy, delicious and popular Persian stews which I try to explain it step by step to be useful even for inexperienced cooks. As I remember, cooking was always my passion and I was interested to cook and taste all kind international foods. After I graduated from international culinary art and pastry school, with respect to all cuisine, I feel that Persian cuisine has not found its real place among the cuisines of nations, so I decided to write this book to introduce Persian cuisine to the world. I think everyone in their lives, even if tastes Persian food once, they will never forget its wonderful taste. Every recipe in this book has been tested and I did my best to share years of experience in Persian cuisine with readers that I hope will be useful.

Iran is a country with a deep and complex history. Over several thousand years, Iran has been the source of numerous creative contributions to the spiritual and literary world, and the site of many remarkable manifestations of material culture. The special place that Iran has come to hold in contemporary historical events, most recently as a center stage actor in the unfolding and interconnected drama of worldwide nuclear arms proliferation and terrorism, is all the more reason to explore the characters and personality of Iran and Iranians. The A to Z of Iran is designed to give the reader a quick and understandable overview of specific events, movements, people, political and social groups, places, and trends. Through its extensive chronology, introduction, bibliography, appendixes, and more than double the number of cross-referenced dictionary entries as in the previous edition, the work allows for considerable exploration of a number of historical and contemporary topics and issues. In particular, the modern period, defined as 1800-present, is covered extensively.

Recipes from one of the oldest civilizations in the world, plus color photos and “fascinating historical tidbits” (Library Journal). Winner of the Glenfiddich Award Known today as Iran, Persia is known for one of the oldest and greatest cuisines of the world. It is refined, sophisticated, subtle yet distinctive, elegant and varied. Fruits, nuts, herbs, and spices are combined with rice, fish, and meat in combinations whose ancient influence can be found in the cooking of the Middle East, Spain, and India. Persian cuisine is perfectly suited to today’s style of eating—many of the dishes are vegetarian, and the marriage of sweet and savory, such as grains and pulses stewed with fruit and spices, make for unforgettable meals. The sweetmeats and pastries are especially mouthwatering. Written by an Englishwoman who married an Iranian and lived in the country for a quarter century—learning about Persian cooking from her mother-in-law and other friends and relatives—this cookbook takes us on a culinary adventure. It also illustrates the diversity of food as represented by its many different religions ̶ Christian, Jewish, Muslim, and Zoroastrian ̶ while explaining the customs and traditions which make up the exotic and colorful threads in a cuisine which spans more than three thousand years. “In addition to loads of background text covering history and geography, each recipe has its own introduction that places it in cultural and culinary context . . . One showstopper recipe sure to be a hit at a dinner party, the giant meatball from Tabriz hides as a surprise within it a whole chicken . . . An important volume in any international cookery collection.” —Booklist

In this treasury of Cajun heritage, the author allows the people who are the very foundations of Cajun culture to tell their own stories. Nicole Denée Fontenot visited Cajun women in their homes and kitchens and gathered over 300 recipes as well as thousands of narrative accounts. Most of these women were raised on small farms and remember times when everything (except coffee, sugar and flour) was home-made. They shared traditional recipes made with modern and simple ingredients.