The New Persian Kitchen: [A Cookbook]
Earn by promoting books
Earn money by sharing your favorite books through our Affiliate program.Become an affiliate
About the Author
Louisa Shafia has 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 in Yoga 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.
--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 ingredients--rose water, pomegranates, sumac, and saffron--and spins them into an inspired and unique collection of recipes that are fresh, bright, and brilliantly full of flavor."
--Heidi Swanson, author of Super 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 of Jerusalem "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 of Funny in Farsi