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Pomegranates and Roses: My Persian Family Recipes

by

Pomegranates and Roses: My Persian Family Recipes Cover

 

Synopses & Reviews

Publisher Comments:

Part memoir, part travelogue, this evocative collection of Persian recipes is a celebration of a vibrant culture and its cuisine
 
Ariana's family roots are firmly planted in Persian soil. She inherited her love of food and cooking from her grandparents—merchants and landowners who grew cherries, plums, apricots, apples, sugar beets, wheat, and barley; bred sheep and goats for dairy; and had beautiful vineyards producing prized grapes; and from her father, who owned and ran the first fine-dining French restaurant in Iran. With recipes such as Ice in Heaven and Pomegranate and Walnut Stew with Chicken, Ariana manages to capture the sensual, exotic pleasure of Persian cuisine as well as celebrating the values and traditions cherished by her forefathers. Their memories of when life was simpler, family mattered above all else, and eating together was of paramount importance provide an evocative leitmotif. In this beautiful book, Ariana pays tribute to the rich heritage, cultural and culinary, that has shaped her approach to life, cooking, and eating. Metric and imperial measurements and a conversion chart are included.

Review:

"Blessed with a glowing endorsement from cooking doyenne Madhur Jaffrey and packed with elegantly arresting photos, Bundy's collection of family favorites from her native Iran is a welcome splash of color and exotic fare. Like many of these dishes, which include roast quail stuffed with rose petals, onions, and pistachios; a 'delicate Persian custard laced with rose water' and decorated with edible gold leaf; and a hearty meal of meatballs, rice, dates, and raisins; Bundy's assemblage of Iranian classics and comfort food is one to work through and savor slowly. Weaving in tales of her family history, Bundy occasionally spends more time on the story behind a dish than the recipe itself; cooks would do well to read the instructions multiple times before rolling up their sleeves. If readers can forgive her occasional verbosity, they'll enjoy imaginative and impressive dishes like kneaded kabobs loaded with turmeric and herbs; Caspian fish glazed with pomegranate molasses and stuffed with walnuts, basil, mint, and coriander; and slow-simmered lamb shanks layered with dilled rice and broad beans. Those without access to specific ingredients like barberries, Omani limes, and fresh pistachios — not to mention the seemingly ubiquitous saffron — may find the book frustrating at times, but those who persevere will find their resolve richly rewarded. Photos. (June)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

About the Author

Ariana Bundy is a graduate of Le Cordon Bleu and the author of Sweet Alternative. She trained the dessert team in New York's Morgans Hotel and is the former head pastry chef at the L.A. Mondrian Hotel. 

Product Details

ISBN:
9780857206909
Author:
Bundy, Ariana
Publisher:
Simon & Schuster (UK)
Subject:
Middle Eastern
Subject:
Cooking and Food-Middle Eastern
Edition Description:
Trade Cloth
Publication Date:
20120631
Binding:
HARDCOVER
Language:
English
Pages:
224
Dimensions:
9.5 x 7.5 in 1 lb

Related Subjects

Children's » Science Fiction and Fantasy » General
Cooking and Food » Regional and Ethnic » Middle Eastern
Engineering » Communications » Telephony
Featured Titles » General
History and Social Science » World History » General
Science and Mathematics » Biology » Zoology » Mammals

Pomegranates and Roses: My Persian Family Recipes New Hardcover
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Product details 224 pages Simon & Schuster (UK) - English 9780857206909 Reviews:
"Publishers Weekly Review" by , "Blessed with a glowing endorsement from cooking doyenne Madhur Jaffrey and packed with elegantly arresting photos, Bundy's collection of family favorites from her native Iran is a welcome splash of color and exotic fare. Like many of these dishes, which include roast quail stuffed with rose petals, onions, and pistachios; a 'delicate Persian custard laced with rose water' and decorated with edible gold leaf; and a hearty meal of meatballs, rice, dates, and raisins; Bundy's assemblage of Iranian classics and comfort food is one to work through and savor slowly. Weaving in tales of her family history, Bundy occasionally spends more time on the story behind a dish than the recipe itself; cooks would do well to read the instructions multiple times before rolling up their sleeves. If readers can forgive her occasional verbosity, they'll enjoy imaginative and impressive dishes like kneaded kabobs loaded with turmeric and herbs; Caspian fish glazed with pomegranate molasses and stuffed with walnuts, basil, mint, and coriander; and slow-simmered lamb shanks layered with dilled rice and broad beans. Those without access to specific ingredients like barberries, Omani limes, and fresh pistachios — not to mention the seemingly ubiquitous saffron — may find the book frustrating at times, but those who persevere will find their resolve richly rewarded. Photos. (June)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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