Pomegranates and Roses: My Persian Family Recipes

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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.

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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.