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Among the highlights are a simple Iranian breakfast platter, a celebratory Persian feast, Sicilian-style stuffed artichokes, guinea hen braised with pomegranate, sweet-sour meatballs from Aleppo, a Roman ricotta and wild cherry pie and a velvety Middle Eastern milk pudding. \u003cbr\u003e\u003cbr\u003eIllustrated with Saghar's own beautiful photography, and peppered with personal insights and experiences, \u003ci\u003ePomegranates \u0026amp; Artichokes\u003c\/i\u003e tells the story of two food cultures, and the delicious space in between.\u003cbr\u003e\u003cbr\u003e\"Rich with detail, this beautiful and beautifully written book bridges two culinary worlds and invites us to cook.\"Rachel Roddy\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\"I have been following Saghar's work for many years, always hoping that her unique story, her sense of beauty and deliciousness will eventually materialise in a brilliant book. And my wishes have finally come through. 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It's been blamed for climate change, the breakdown of human health, and an enabler of the industrial revolution. From perfect food to pariah, milk's role in life has often been debased. \u003cbr\u003e\u003cbr\u003e\u003ci\u003eMilk \u003c\/i\u003ecelebrates the majesty of this noble liquid, and delves into the many pretenders to its throne, from formula to mylk. It looks at the transformation of what a milk-producer eats into one of the most nutrient dense foods available, and how that can be transformed again into the butter, cheese and clotted cream that we know and love today. 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