Bitter & Sweet is an elegantly designed cookbook featuring 75 mouthwatering recipes from Omid Roustaei, the Caspian Chef. Infused with moving stories, useful cooking tips, and gorgeous photographs, Bitter & Sweet teaches readers to experiment not only with Iranian dishes but also with the many cuisines and techniques that Omid has explored throughout his career. His 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 Chicken in Pomegranate Walnut Sauce (Khoresh Fesenjun), Sour Cherry Rice with Petite Meatballs (Albalu Polo ba Ghel Gheli), and Rice with a Crispy Saffron Layer (Polo ba Tahdig) alongside international dishes such as Braised Burdock with Carrots (Kinpira Gobo), Creamy Smoked Fish and Vegetable Soup (Cullen Skink), and Fried Potato and Bulgur Kibbeh (Kibbet Batata bil Lahmeh).
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.
INSPIRING: Bitter & Sweet is a love letter to food's ability to bridge cultures, sparking curiosity and underscoring humanity's need for connection and belonging.
Rezensionen / Stimmen
"For a cookbook to draw me in, it must have a certain personal appeal from beginning to end....Among the new books this spring that caught my attention are...Bitter & Sweet: Global Flavors from an Iranian-American Kitchen, by Omid Roustaei" * <I><B>Boston Globe </B></I> * "This clear labor of love serves as both an excellent introduction and a nostalgic ode to Iranian cuisine." * <B>STARRED Publisher's Weekly</B> * "Cooks who enjoy their recipes served up with a generous portion of personal narrative will savor Roustaei's earnest introduction to the fragrant and flavor-filled cuisine of Iran" * <B>Library Journal </B> * IN TIMES LIKE THESE, the cookbook Bitter & Sweet feels like a gift in a multitude of ways. * <B>The Seattle Times </B> * "Writing from the heart, Omid beautifully casts a fresh light on Iranian cuisine, welcoming everyone into his vibrant kitchen." -- Naz Deravian, author of <I>Bottom of the Pot: Persian Recipes and Stories</I> "Bitter & Sweet is a soulful and moving cookbook on the Iranian-American immigrant experience that shows us how we forge, break, and rebuild relationships with the cultures we were born in and the ones we adopted." -- Nik Sharma, James Beard Award finalist and author/photographer of <I>The Flavor Equation</I> and <I>Veg-Table</I> "This is a book that is sure to help you discover the rich world of Iranian cuisine and inspire you in the kitchen." -- Aran Goyoaga, James Beard Award finalist and creator of Cannelle et Vanille "Omid feels the pain and joy of making a treasured heirloom recipe from cherished memories atop the bare earth of a once-foreign land. Bitter & Sweet will make my home kitchen more exciting, flavorful, and worldly, with kukus and tahdig residing joyfully in my cheffy mind. Thank you, Omid!" -- Tom Douglas, executive chef, restaurateur, author, talk show host, and James Beard Award winner "Omid Roustaei's debut cookbook is perfect for anyone who enjoys reading their books as much as they enjoy cooking from them. With essays that share his compelling personal story alongside gorgeously photographed, accessible recipes, Omid reminds us of the deep connection between food and memory. I'm excited to share this book with customers and to cook from it myself!" -- Lara Hamilton, owner of Book Larder Seattle, a community cookbook store "It is difficult not to get lost in Omid's journey of straddling the delicate hyphen of his Iranian-American identity. Every recipe and heartfelt story had me salivating and rooting for him to find healing in the food of his people." -- Reem Assil, IACP Award-winning author of <I>Arabiyya</I>
Sprache
Verlagsort
Verlagsgruppe
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Maße
Höhe: 258 mm
Breite: 208 mm
Dicke: 27 mm
Gewicht
ISBN-13
979-8-88674-183-4 (9798886741834)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Omid Roustaei is an Iranian-American chef and culinary instructor who has been deeply involved in the culinary world for more than 20 years. Born and raised in Tehran, he attended the School of Natural Cookery in Boulder, Colorado, where he studied the art of intuitive cooking. Omid now balances a career as a psychotherapist with his enthusiasm for teaching and writing. He shares Iranian culture and traditions through cooking and storytelling, using the power of food to foster connections and serve as a gentle form of advocacy and activism. His writing can be found at thecaspianchef.com, and he is a regular contributor to The Kitchn and The Spruce Eats.
Lauren Ko is an artist, writer, self-taught home baker, and the founder of the popular Instagram account @lokokitchen, where she has amassed over 300,000 followers. Her colorful geometric style made all hell bake loose on the frontier of contemporary pie art, and her iconic signature spoke design has been dubbed the "modern lattice." Her work has been featured in publications such as Vogue, OMagazine, Buzzfeed's Tasty, and on-screen in Martha Bakes and CBS' Henry Ford's Innovation Nation. Her creations continue to inspire globally from Seattle, WA, where Lauren lives with her husband, Ben, and their bear dog, Santi.
