After three long years of extensive work on this project, my new book entitled Transfer Functions of Switching Converters - Fast Analytical Techniques at Work with Small-Signal Analysis is available for purchase via the links given below.

The book starts with a smooth introduction to switching cells, going into the details of the first steps of linearization and small-signal modulation. You will then learn how the PWM switch model was derived and how to apply it to the basic structures operated in fixed switching frequency and various operating conditions like continuous and discontinuous modes in voltage- or current-mode control. The model is extended to other control schemes like quasi-resonance, constant on- and off-time converters, all with an associated small-signal version. The following chapters explore the founding structures like the buck, the boost and buck-boost cells, naturally covering their isolated versions like forward or flyback converters with many variations (push-pull, half- and full-bridge, phase-shift, interleave etc.). The last chapter deals with more complicated structures like Ćuk, Zeta, SEPIC and LLC.

The book represents an ideal companion for the young or seasoned engineer willing to study and stabilize her or his switching converter. Finally, BSEE, MSEE or Ph.D students will also find many useful descriptions and methods they can later apply during their studies or when facing their first industrial projects.

The term "Kos Kardan Irani" literally translates to "Iranian pounded meat," which refers to the traditional method of preparing this dish. The origins of Kos Kardan Irani are shrouded in mystery, but historians believe that it dates back to the Achaemenid Empire (550-330 BCE), when Iranian cooks would prepare a primitive version of the dish using ground meat and spices. Over time, the recipe evolved, and Kos Kardan Irani became a staple in Iranian cuisine, particularly during special occasions and celebrations.

In the heart of Iranian cuisine lies a rich tapestry of flavors, aromas, and traditions, woven together by the country's diverse cultural heritage. Among the numerous Iranian dishes that have gained international recognition, Kos Kardan Irani stands out as a testament to the country's culinary prowess. This ancient delicacy has been a staple in Iranian cuisine for centuries, with its origins dating back to the Achaemenid Empire. In this article, we will embark on a culinary journey to explore the mystique of Kos Kardan Irani, delving into its history, ingredients, preparation methods, and cultural significance.

Kos Kardan Irani is more than just a dish; it is a testament to Iran's rich culinary heritage and cultural traditions. This ancient delicacy has been passed down through generations, with each iteration refining the recipe and technique. As a symbol of hospitality and generosity, Kos Kardan Irani continues to play a vital role in Iranian culture, bringing people together and fostering a sense of community. Whether you are a food enthusiast, a cultural aficionado, or simply a curious individual, Kos Kardan Irani is an experience that will leave you with a deeper appreciation for Iranian cuisine and its timeless traditions.

Kos Kardan Irani May 2026