Synopses & Reviews
Ariana's family roots are firmly planted in Persian soil. She inherited her love of food and cooking from her grandparents - 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, she pays tribute to the rich heritage, cultural and culinary, that has shaped her approach to life, cooking and eating.
Review
"Pomegranates and Roses is about more than a list of recipes, it reflects passion for cooking, bringing a glimpse of history and the traditional methods of preparing Persian delicacies with a different unique attitude." —ALO Hayati Magazine
Review
"Pomegranates and Roses is a must have, more than a cookbook, it is a touching memoir and an homage to a time- honored, exquisite cuisine . . . chef Ariana Bundy has created a poetic conduit into a rich cultural heritage.” —Persianesque Magazine
Review
"[Pomegranates and Roses] has brought a taste of more than the Middle East to the kitchen; it has opened a window on families, rich cultural history and the blending of ancient with modern in todays very multicultural world." —Blue Wolf Reviews
Review
"Its not just the recipes that make this book special, its also the vivid stories that remind one of the power of food to connect and bind us to one another that makes Pomegranates and Roses a must read." — AslanMedia.com
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.