The New Persian Kitchen

The New Persian Kitchen

Book - 2013
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" This luscious and contemporary take on the alluring cuisine of Iran from cookbook author Louisa Shafia features 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients. Louisa Shafia, author of the award-winning Lucid Food, explores her heritage while bringing a healthy and vibrant perspective to Persian recipes that might otherwise rely too heavily on white sugar and heavy oils for flavor. This colorful cookbook demystifies unfamiliar ingredients like rosewater, dried limes, and sumac; provides a comprehensive resources section; and offers helpful substitutions. The recipes--such as Jeweled Rice, Pomegranate Soup, and Saffron Ice Cream--range from starters to sweets and employ simple techniques and preparations, making this exotic, beautiful, and ancient cuisine accessible to the home cook."
Publisher: Berkeley [Calif.] : Ten Speed Press, c2013
Edition: 1st ed
ISBN: 9781607743576
1607743574
Characteristics: 199 p. : col. ill. ; 24 cm
Additional Contributors: Remington, Sara

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laurendouglass Aug 07, 2017

If you are as new to Persian cooking as I am this is a great book to start your exploration of the cuisine. Lots of simple recipes with locally obtainable ingredients that you can easily work into your weekly rotation.

thisgrrlreads Apr 25, 2014

If you're looking for a book with clear technique and fresh, herbaceous flavors, you've found it! These recipes do use some exotic ingredients, including sumac, pomegranate molasses, and dried limes, but most ingredients are available at your regular grocery store and are combined in ways you might not have tried before. She also includes some great general techniques, like how to get the seeds out of a pomegranate without getting frustrated.

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