Persian Cuisine

About the Book

A selection of Persian Confectionary.All the reciepes have been numerously prepared by the author and the trainees at her confectionary and Cookery School (KADBANOO) during a period of 25 years and have proven to be healthy, practical and easy-to-make.

There is added information on different aspects of professional cooking including: measurement, oven-temperature, refrigerator, storage, freezers and more which is a useful guide for the best results

About the Author

Having more than thirty years of experience in cookery & confectionary, the author has been also teaching in her catering school (Kadbanoo), for about thirty years under the supervision and certification of The Ministry of Labour of Iran which are internationally recognized and accredited. The author has written eight books mainly on different subjects of cookery and confectionary including:
International pastries / Chocolates / Breads / Fruit & Vegetable decoration / Table decoration / Cake decoration / Icing & cr̬me cakes / Sugar crafts / Flower decoration

The author has also taken part in fifty five international food industry, exports and flower exhibitions: a TV presenter, teaching cookery and have been awarded number of certification of excellence, working with different Food, Soya, Egg powder, Protein & body building powder factories, providing them with recipes for their production line.

Since five years ago when She started living in the UK she has been able to achieve fourteen certificates in the related fields and has been introducing the extensive wealth of Persian Cuisine to the people of different nations here, through catering and teaching.