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 seventh 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 recipes, from salads to complex exotic banquet dishes - especially the sweet and savoury delicacies from her mother's collection. Shirin grew up enjoying and experiencing cooking from her early childhood days in Yazd to her teenage days in Tehran. This book is spiced with anecdotes and stories about family traditions, as well as accounts of her travels through the various regions of the country, from prerevolution to her very recent visit to Iran, some of which can be highly emotional. The recipes are given a historical and cultural context, which makes this much more than just a cookery book. Muslim, Zoroastrian, Jewish and Christian recipes are presented, along with the details of their associated festivals and customs. From the tradition and tranquility of the small Zoroastrian community in Yazd to the bustle and colour of big city life in Tehran, the diversity of Persian life is explored. A Treasury of Persian Cuisine is the ideal companion to the little known riches of Persian cooking. The emphasis throughout is on fresh ingredients, particularly fruit, nuts, vegetables and pulses, making these recipes ideal for a modern, health-conscious, western audience. 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 type of world cooking.