From Wine & Spirits Magazine: "Batmanglij is a culinary ambassador of sorts, already having written four Persian cookbooks that read like encyclopedias of the very old but relatively unknown Persian cuisine. So it is fitting that she examines the even lesser known tradition of Persian winemaking and wine drinking in From Persia to Napa: Wine at the Persian Table.

Part cookbook, part history lesson, and as meticulously thorough as her other books, this book traces Iranian viniculture from ancient times to Napa’s Darioush winery, which is styled after Persepolis. The emphasis on history, illustrated with plenty of classical Persian art and a section on references to wine in Persian poetry make From Persia to Napa appealing to the bookish set. But it’s also great for readers who like to eat and drink, too: More than half the book is devoted to food, with wine notes and pairing advice.

And for those already familiar with the cuisine, Batmanglij’s recipes include a good number of more unusual Persian dishes, like pistachio soup (paired with a pinot gris or Viognier), or a dessert of quince baked in pomegranate juice and grape molasses (for Zinfandel, Grenache or a sweet Sherry).”