The New Persian Kitchen: [A Cookbook]

(Hardback)

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"This luscious and contemporary take on the seasonal cuisine of Iran features 75 recipes for both traditional Persian dishes and modern reinterpretations of Middle Eastern ingredients." This luscious and contemporary take on the alluring cuisine of Iran featuring 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients. In The New Persian Kitchen, acclaimed chef and Lucid Food blogger Louisa Shafia explores her Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook. The nearly eighty recipes-such as Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzelles-range from starters to stews to sweets, and employ streamlined kitchen techniques and smart preparation tips. A luscious, contemporary take on a time-honored cuisine, The New Persian Kitchen makes the exotic and beautiful tradition of seasonal Persian cooking both accessible and inspiring.

Reviews

WINNER, FOOD52 PIGLET AWARD, 2014

Every once in a while I pick up a cookbook and want to cook everything in it, which was the case with this one.
Martha Rose Shulman, The New York Times

Louisa does a beautiful job of weaving the traditional Persian culinary palette into something of her own. She takes fantastical ingredientsrose water, pomegranates, sumac, and saffronand spins them into an inspired and unique collection of recipes that are fresh, bright, and brilliantly full of flavor.
Heidi Swanson, author ofSuper Natural Every Day

This is a highly evocative book telling the story of the marvelous cuisine of Iran, one of my favorites and one that has yet to be properly discovered in the West.
Yotam Ottolenghi, coauthor ofJerusalem

The New Persian Kitchen is the perfect introduction to Persian cooking, full of classic ingredients and not-so-traditional ones, like tofu and quinoa. This book has something for everyone: practical recipes, anecdotes about the culture and history of Iran, and beautiful photography.
Firoozeh Dumas, author ofFunny in Farsi

Author Bio

Louisa Shafiahas cooked at restaurants in San Francisco and New York, including Millennium, Aquavit, and Pure Food and Wine. She has created original recipes for Whole Living, Food Network Magazine, Prevention, and Better Homes and Gardens and has been featured inYoga Journal,New York magazine, Every Day with Rachael Ray, the Washington Post, and Saveur. Her first cookbook, Lucid Food- Cooking for an Eco-Conscious Life, is a collection of seasonal recipes that was nominated for an IACP award. Look for her on the Cooking Channel's Taste in Translation series, making Persian kebabs.