The New Persian Kitchen
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InThe New Persian Kitchen, acclaimed chef 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 recipesóîsuch as Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzellesóîrange 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 Kitchenmakes the exotic and beautiful tradition of seasonal Persian cooking both accessible and inspiring.
Author: Louisa Shafia
- Hardcover:208 pages
- Publisher:Ten Speed Press; 1 edition (April 16, 2013)