Magazine

The pick of the crop

Six new cookbooks explore ingredients from saffron to schmaltz, s’hug, star anise and a schmear.

Bread at Machane Yehuda market
Photo by: Marc Israel Sellem/The Jerusalem Post
The New Persian Kitchen By Louisa Shafia Ten Speed Press 208 pages; $24.99

Louisa Shafia, the product of a marriage between an Ashkenazi Jewish librarian mother and a Muslim father from Tehran, wants the world to discover Persian food. Cloaked for years by what she calls “a veil of political animosity,” Shafia has used her book to present both traditional Persian dishes and original dishes that include classic ingredients and techniques.



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