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Discover the wonders of intuitive cooking with this magnificently designed cookbook from Omid Roustaei-the Caspian Chef-featuring 75 mouthwatering recipes that fuse Persian flavors with global cuisines, accompanied by moving stories of Omid's culinary journey from Iran to the US.
Iranian-American is a magnificently designed cookbook featuring 75 mouthwatering recipes from Omid Roustaei, the Caspian Chef. Infused with moving stories, useful cooking tips, and gorgeous photographs, Iranian-American teaches readers not only how to cook Persian cuisine, but how to cook intuitively. Omid's welcoming prose and down-to-earth methods are sure to engage both practiced hands and total newcomers to the kitchen.
Recipes include Persian classics like khoresh-e fesenjoon (chicken in pomegranate and walnut sauce), albaloo polo ba ghel gheli, (sour cherry rice with petite meatballs), and tahdig (crispy rice) alongside international dishes such as Emerald City kale salad, Scottish smoked fish soup, and Palestinian potato and bulgur kibbeh.
ACCESSIBLE: Written in a conversational format that makes this complex and delicious cuisine easy to cook for anyone, regardless of experience.
IMPROVISATIONAL: Each recipe includes simple tips for modification based on what you have on hand, with deeper instruction on how to become a more mindful and intuitive cook.
NARRATIVE-DRIVEN: Each chapter features a moving story from Omid's life and the impact it had on his culinary journey from Iran to the US.
PLAYFUL FUSIONS: Iranian-American is a love letter to food's ability to cross cultures, emphasizing cooking and sharing international cuisines as a gentle form of activism and advocacy.
Iranian-American is a magnificently designed cookbook featuring 75 mouthwatering recipes from Omid Roustaei, the Caspian Chef. Infused with moving stories, useful cooking tips, and gorgeous photographs, Iranian-American teaches readers not only how to cook Persian cuisine, but how to cook intuitively. Omid's welcoming prose and down-to-earth methods are sure to engage both practiced hands and total newcomers to the kitchen.
Recipes include Persian classics like khoresh-e fesenjoon (chicken in pomegranate and walnut sauce), albaloo polo ba ghel gheli, (sour cherry rice with petite meatballs), and tahdig (crispy rice) alongside international dishes such as Emerald City kale salad, Scottish smoked fish soup, and Palestinian potato and bulgur kibbeh.
ACCESSIBLE: Written in a conversational format that makes this complex and delicious cuisine easy to cook for anyone, regardless of experience.
IMPROVISATIONAL: Each recipe includes simple tips for modification based on what you have on hand, with deeper instruction on how to become a more mindful and intuitive cook.
NARRATIVE-DRIVEN: Each chapter features a moving story from Omid's life and the impact it had on his culinary journey from Iran to the US.
PLAYFUL FUSIONS: Iranian-American is a love letter to food's ability to cross cultures, emphasizing cooking and sharing international cuisines as a gentle form of activism and advocacy.