Pomegranates And Roses

Award-winning TV chef Ariana Bundy lifts the lid on Persian cuisine. Complemented by exquisite photographs by Lisa Linder and romantic family stories, Pomegranates and Roses is a Gourmand Cookbook Award winner and was also shortlisted for the Guild of Food Writers Best Cookery Book.

The Persian love story of Naneh Sarma (Mother Winter) & Amoo Norooz (Uncle New Years). Inspired by a thousands of years old story dating back to Zoroastrian times. Pomegranates and Roses is an enchanting story enriched with beautiful illustrations, Persian history and tradition. Enter the ancient land of Persia, and celebrate Persian Culture with this treasure of a story.

Over 100 authentic, seasonal recipes from Persian cook and food blogger, Maryam Sinaiee. *Winner of the Guild of Food Writers First Book Award* *Shortlisted for Edward Stanford Travel Writing Awards* Nightingales and Roses offers you a true taste of Persian home cooking. Iranian food blogger and cook, Maryam Sinaiee, takes us through a full year in the Persian kitchen, explaining the stories and traditions behind each delicious dish. From Lamb and Aubergine Stew and Baked Fish with Tamarind to Rosewater Ice Cream and Saffron Rice Pudding, Maryam's recipes reveal the diverse range of flavours that make up this unique cuisine. Beautifully photographed throughout, this is the perfect introduction to real Iranian food. 'A beautiful evocation of Persian cooking, and a memoir of a beloved country' Judges comments, GUILD OF FOOD WRITERS. 'A delightful cookbook... Persian cuisine is made both approachable and alluring' PUBLISHERS WEEKLY. 'A must for fans of Middle Eastern cooking' CHOICE.

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.

Favorite dessert recipes reformulated without dairy, gluten or soy, based on years of research by an experienced pastry chef. The recipes are simple, the ingredients are widely available, and the results don't compromise taste.

She's the sweetest sin he's ever committed... Doctor Kal Anderson assumes his heart worked at some point. But now his cold, emotionless existence gives him an edge as a fixer and in-house physician for the Mafia, while his judgment is impartial and complication-free. Until Elena Ricci, his boss's twenty-year-old daughter. After admiring the heartless doctor from afar most of her life, Elena catches him in a moment of weakness, and the pair shares a night of passion as they attempt to work each other from their systems. Only, the night seems to have the opposite effect. Elena is no longer a simple temptation to Kal, but a necessity. An obsession. One he won't let anyone stand in his way of--even if that means crashing her wedding to another man, forcing her hand in marriage, and stealing her away to the corrupt island he resides on. Alone with the man of her nightmares, Elena starts to chip away at the layers of ice surrounding his hardened heart. But the warmth and depravity from her new husband may not be worth the secrets unveiled, or the lives that will forever be altered. From USA Today bestselling author Sav R. Miller comes a dark and twisted romance inspired by the Hades and Persephone myth.

The traditions of Syrian cooking, which go back hundreds of years, are notable for their sensory components, in which aroma and texture are as important as taste and nutrition. Over the centuries, the unique dishes of Greater Syria (bilaad al-shaam) were preserved by those who cooked them. For cooks in imperial households, family homes, or on simple peasant farms, recipes were handed down from generation to generation. Despite centuries of occupation, economic hardships, and political strife, the people of Greater Syria continued to cook their bulgur, lentil, chickpea, kishk, and yogurt dishes as if life around them never changed. Syrian-born Habeeb Salloum and his daughters, Leila and Muna, have researched and explored the far reaches of Syrian cuisine for many years (and in Habeeb's case, decades). Their resulting cookbook provides a succinct window into the dining tables of eighteenth- and nineteenth-century Syria, when the region was influenced by the Ottoman Empire's reach into Persia and the Arab world. The book includes delectable, heart-healthy recipes -- some familiar, some never before published in English -- many of which have been updated and simplified for modern sensibilities. The book also provides a poignant window into Syrian culture and everyday life then and now -- framed by ageless and truly beautiful food traditions. Includes over 150 recipes and numerous full-colour photographs. Partial proceeds from the sale of this book will benefit Le centre culturel syrien (Syrian Cultural Centre), a non-profit organization based in Montreal currently dedicating its efforts to help alleviate the plight of the displaced and those who have been impacted by the situation in Syria.

"A lavish taste of Persian culture and cuisine . . . [A] compelling, poignant and most delectable book."—BookPage For Donia Bijan’s family, food has been the language they use to tell their stories and to communicate their love. In 1978, when the Islamic revolution in Iran threatened their safety, they fled to California’s Bay Area, where the familiar flavors of Bijan’s mother’s cooking formed a bridge to the life they left behind. Now, through the prism of food, award-winning chef Donia Bijan unwinds her own story, finding that at the heart of it all is her mother, whose love and support enabled Bijan to realize her dreams. From the Persian world of her youth to the American life she embraced as a teenager to her years at Le Cordon Bleu in Paris (studying under the infamous Madame Brassart) to apprenticeships in France’s three-star kitchens and finally back to San Francisco, where she opened her own celebrated bistro, Bijan evokes a vibrant kaleidoscope of cultures and cuisines. And she shares thirty inspired recipes from her childhood (Saffron Yogurt Rice with Chicken and Eggplant and Orange Cardamom Cookies), her French training (Ratatouille with Black Olives and Fried Bread and Purple Plum Skillet Tart), and her cooking career (Roast Duck Legs with Dates and Warm Lentil Salad and Rose Petal Ice Cream). An exhilarating, heartfelt memoir, Maman’s Homesick Pie is also a reminder of the women who encourage us to shine.