Tehran to New York: A culinary bridge between Persian and Western cultures

This book offers a very unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. With over 400 color photos, that are aimed at depicting the clear step-by-step instructions other than showcasing a few elaborately plated and masterfully photographed dishes, this book should be regarded as a valuable resource to learn the skills, essential for the successful preparation of the Persian cuisine.
It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The author who grew up in Iran and later migrated to the U.S. to pursue his Ph.D. degree in 2010 and created the popular food blog Shamshiri Cafe, is uniquely qualified to construct a foundation for a bridge between the food-loving people of the Western world and people in Iran.
It would be difficult to select individual favorites from the recipes presented since all have great gourmet appeal. It will be noted each food category has historical, geographical, and cultural context. Between the classic recipes such as Sangak and Barbari bread, the various Tahchin recipes in the whole chapter that is dedicated to rice, any of the many exotic recipes in the kebab chapter, or the Persian style pasta, pizza or fried chicken, it will be hard for the reader to pick a few favorites.