This modern take on the wonderful cuisine of Iran includes over 70 recipes of Persian dishes, both in traditional and modern forms. In "The New Persian Kitchen", chef Louisa Shafia delves into her Iranian heritage to make exotic Persian cuisine easy to make for the busy cook. She uses familiar ingredients, but also some Middle Eastern ingredients (such as Sumac, Black Lemons, Roses and Saffron) that make familiar foods into something interesting and unusual. This book includes appetizers, main dishes, stews and desserts. If you were ever curious about exploring Persian cuisine, this book is for you.
Hardcover: 199 pages.