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A Humanitarian Cookbook Project of Interlink Publishing
They loved the whole soup time theme and the book has so many great recipes. Get it.
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Geddy Lee @ Book Soup in LA
Contact Jon. If you create a culture where all members of the team can thrive and do their jobs effectively, than the score will take care of it self. Jon gives you the recipe of how to create a culture of greatness for your team, organization or family. Same goes for how we lead our teams at work, home or school. In SOUP, Jon Gordon has done a masterful job of illustrating the necessity of this point for anyone who wishes to increase their influence, build a better team or expand their leadership effectiveness.
The one who stirs the pot is the one who impacts the flavor of the soup just as the one who leads the team is the one who creates the culture around it. This book will help you add flavor to your life, the lives of others and your team.
Creamy Spinach Soup + Our New Book! — Green Kitchen Stories
View More Books. The quirky and wonderfully fleshed-out characters who make up the populace of Ballinacroagh align with either the sisters and their exotic delicacies or the town bully, Thomas McGuire, who attempts to put them out of business. A satisfying summer read or book club pick; highly recommended. After initial suspicion, the townsfolk learn to love the shop with its spicy fragrances and exotic foods. Marsha Mehran describes the food in mouthwatering detail—with a dash of magic realism.
Marsha Mehran is masterful in her exploration of the worlds of the familiar vs. The three Aminpour sisters leaving Iran on the eve of the Revolution, opening a Persian restaurant in an Irish town, enchant us with their optimism and aroma of pomegranate soup, lingering beyond the pages.
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Marsha Mehran writes with a deft hand and a sparkling imagination. All first novels should offer as much. What inspired you to write this book? Marsha Mehran: I was living in Ireland in with my husband, who is Irish. At the local pub, I was often asked if I was Japanese or Chinese ethnic groups which I do not remotely resemble.
During this time I met a Middle Eastern family that ran a deli outside of Castlebar. They sold cans of chickpeas, tahini, and Mediterranean condiments, which are common in supermarkets today, but were a rarity back then. This Lebanese family reminded me of my own parents, who had escaped the Islamic Revolution in Iran and moved to Argentina, where they opened a Middle Eastern eatery.
They carried the same haunted, lonely look on their faces that my mother and father had, as they struggled to build a life in a country so vastly different from their homeland.
The image of this family stayed in my mind, even as I moved back to New York and began writing my first novel, a story about Iranian women. Nearly two years later, still toiling with the manuscript, it dawned on me that something was missing from my story —a sense of joy.
A happiness and vitality that is particular to Iranians, to Persian culture itself. I wanted to express the beauty of my birthplace; a vision I knew was incongruous with the dark, violent images Westerners see when they think of Iran. Somehow, all these memories and emotions came together as I began to write Pomegranate Soup. Although Pomegranate Soup is not autobiographical, how much of your protagonists do you see in yourself? MM: I am a mixture of all three sisters, actually. There is a little of maternal Marjan, a bit of neurotic Bahar, and even a dash of the free spirit that guides Layla, in me.
Pomegranate Soup offers not only a fascinating picture of Revolutionary Iran, but also a buffet of traditional Persian dishes. What inspired you to make food such a prominent aspect of the story, and is there a specific Persian dish you love the most?
Chopping and frying is so relaxing to me; a perfect expression of love. I have to say that my favorite Persian dish is gheimeh. Persian cuisine is still fairly unknown to the greater American population. Why do you think this is? There are approximately one million Iranian Americans living in North America, most who moved here after the revolution. So, it probably is just a matter of time, really. How do you think this influenced world cuisine? MM: With dishes dating back three millennia, Iranian cuisine has influenced the eating habits of countless cultures: ancient Greeks, Romans, Chinese, Indian, Arabic, medieval Europeans, you name it.
The Aleppo Cookbook
Lemons, oranges, pistachios, barberries, saffron and pomegranates, were instant sensations in ancient Greece and Rome, flavoring their bland dishes and changing the course of language forever. Many of our words for foods find their etymological roots in Iran. Lemon , for example comes from limoo , the word orange from narang , and so on. Most important, Persian cuisine, with its myriad ingredients and balance of sweet and sour flavors, has endured because it is undeniably tasty. A spoonful of saffron rice, buttered and sprinkled with dill and lima beans, is pure heaven.