In this remarkable and tantalising book, Shirin Simmons imparts her compendious knowledge of the traditional cuisine of Persia: subtle, distinctive, elegant and varied. Its influence and popularity stretched from ancient Persia to Rome and Greece, then finally, during the 7th century and the conquest of Iran by the Arabs, to North Africa and on to Spain and the rest of Europe. Shirin Simmons is the first Persian born cookery writer to present in the English language over 220 traditional recipies from salads to complex exotic dishes - especially the sweet and savoury dishes from her mother's collection. Shirin grew up enjoying and experiencing cooking from her early childhood days in Yadz to her teenage days in Tehran. The recipies are given an historical and cultural context which makes this much more than just a cookery book. Muslim, Zoroastrian, Jewish and Christian recipies are all presented along with the details of their associated festivals and customs.This book is spiced with anecdotes, stories about family traditions - some of which can be highly emotional, as well as accounts about Shirin's travels through various regions of the country, from prerevolution to her very recent visit. Packed with advice on ingredients and cooking techniques, this is a superb introduction for novice cook and expert chef alike to the pleasure of this influential and sophisticated world of cooking.