Sheida Nasseri lives to sample different cuisines, and as a journalist, she loves to travel through and explore the Persian region. Nasseri shows readers how to break out of their meal routines by providing what she says are easy-to-follow recipes elaborate enough to impress family and friends. She teaches the tricks of making hot Persian soups and slow-cooked stews packed with healthy vegetables and meats. She wants to bridge the gap between Persia and the world. She believes that the economic and political sanctions have affected the culture, history and reputation of Iran, causing many non-Iranians to be uninformed about Persian foods. "My Persian Table" explains the Persian culture's… theory of the four elements: water, earth, fire and air. This custom stems from Mithraism, a 14 B.C. religion originated in Persia that became popular among the Romans and in other parts of the ancient world. This theory was followed by Zoroastrianism, whose followers believe that the human body is filled with these four substances, and that all are in balance when a person is healthy. Her father was a diplomat of Iran in 1970s and her mother was a teacher. She grew up in Tehran, and learned how to preserve and love her own culture while respecting and loving others. She has been interested in learning different recipes since she was a teenager. She graduated from Azad University in Tehran on English Translation with special course on journalism and worked as a journalist for a leading English newspaper in the 90s. Nasseri traveled to different parts of Persia and the world and was introduced to the regional and international cuisines. She published "My Persian Table" in Arabic in 2010 which is the first Persian cooking book ever published in Arabic and later on she published "My Sweets" in Arabic and English.