Maman's Homesick Pie: A Persian Heart in an American Kitchen
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Published:
Little, Brown and Company 2011
Format:
Kindle Book, OverDrive Read
Street Date:
10/11/2011
Language:
English
ISBN:
9781616201166
ASIN:
B005LUL02Q

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Citations

APA Citation (style guide)

Donia Bijan. (2011). Maman's Homesick Pie: A Persian Heart in an American Kitchen. Little, Brown and Company.

Chicago / Turabian - Author Date Citation (style guide)

Donia Bijan. 2011. Maman's Homesick Pie: A Persian Heart in an American Kitchen. Little, Brown and Company.

Chicago / Turabian - Humanities Citation (style guide)

Donia Bijan, Maman's Homesick Pie: A Persian Heart in an American Kitchen. Little, Brown and Company, 2011.

MLA Citation (style guide)

Donia Bijan. Maman's Homesick Pie: A Persian Heart in an American Kitchen. Little, Brown and Company, 2011.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.

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Grouped Work ID:
44273bb3-ccb2-1714-46cd-560502b0c8a7
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Date Added:
Jul 05, 2023 15:41:08
Date Updated:
Jul 05, 2023 15:41:08
Last Metadata Check:
Aug 03, 2025 07:28:10
Last Metadata Change:
Jun 22, 2025 07:45:44
Last Availability Check:
Aug 03, 2025 07:28:10
Last Availability Change:
Jul 05, 2023 15:41:08
Last Grouped Work Modification Time:
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OverDrive Product Record

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        Donia Bijan is the author of the novel The Last Days of Café Leila and the memoir Maman's Homesick Pie. She graduated from UC Berkeley and Le Cordon Bleu. After presiding over many of San Francisco's acclaimed restaurants and earning awards for her French-inspired cuisine, in 1994 she opened her own restaurant, L'amie Donia, in Palo Alto. Since closing her restaurant, she divides her days between teaching and writing.

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title
Maman's Homesick Pie
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"A lavish taste of Persian culture and cuisine . . . [A] compelling, poignant and most delectable book."BookPage
For Donia Bijan’s family, food has been the language they use to tell their stories and to communicate their love. In 1978, when the Islamic revolution in Iran threatened their safety, they fled to California’s Bay Area, where the familiar flavors of Bijan’s mother’s cooking formed a bridge to the life they left behind. Now, through the prism of food, award-winning chef Donia Bijan unwinds her own story, finding that at the heart of it all is her mother, whose love and support enabled Bijan to realize her dreams.
From the Persian world of her youth to the American life she embraced as a teenager to her years at Le Cordon Bleu in Paris (studying under the infamous Madame Brassart) to apprenticeships in France’s three-star kitchens and finally back to San Francisco, where she opened her own celebrated bistro, Bijan evokes a vibrant kaleidoscope of cultures and cuisines. And she shares thirty inspired recipes from her childhood (Saffron Yogurt Rice with Chicken and Eggplant and Orange Cardamom Cookies), her French training (Ratatouille with Black Olives and Fried Bread and Purple Plum Skillet Tart), and her cooking career (Roast Duck Legs with Dates and Warm Lentil Salad and Rose Petal Ice Cream).
An exhilarating, heartfelt memoir, Maman’s Homesick Pie is also a reminder of the women who encourage us to shine.
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"A lavish taste of Persian culture and cuisine . . . [A] compelling, poignant and most delectable book."BookPage
For Donia Bijan’s family, food has been the language they use to tell their stories and to communicate their love. In 1978, when the Islamic revolution in Iran threatened their safety, they fled to California’s Bay Area, where the familiar flavors of Bijan’s mother’s cooking formed a bridge to the life they left behind. Now, through the prism of food, award-winning chef Donia Bijan unwinds her own story, finding that at the heart of it all is her mother, whose love and support enabled Bijan to realize her dreams.
From the Persian world of her youth to the American life she embraced as a teenager to her years at Le Cordon Bleu in Paris (studying under the infamous Madame Brassart) to apprenticeships in France’s three-star kitchens and finally back to San Francisco, where she opened her own...
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