Margaret Shaida has written an important, seminal work on the cooking of Iran. She married an Iranian and went to live in that country for 25 years. It was here that she learned Persian cooking techniques from her extended family. She also became obsessed with the Tehran markets and the beautiful produce they offered. The book represents one of the best surveys of this important cuisine that we have read. Shaida includes much information on the cultural history of Persia (Iran) as well as many insights into the techniques required for reproducing the recipes in the home kitchen.
Writer and broadcaster
Remains the best book on Persian food. It is beautifully written and takes you to another place even before you've tried the first of many delicious recipes.
Food writer and illustrator
One of the world's great culinary traditions.
Writer, broadcaster, and food anthropologist