Contemporary America and ancient Iran come together in salient fare. Louisa Shafia’s cookbook, The New Persian Kitchen, is a meeting point for the east and west. Colliding cuisines, this fantastic book educates its readers on unfamiliar ingredients, such as rosewater and dried limes. Louisa gives credit to the Jewish, Muslim and Zoroastrian influences that make Persian food so striking. With health-conscious cooking techniques, The New Persian Kitchen uses the culture’s reverence for fresh fruits and vegetables as the starting point for all dishes. The whole roasted fish with oranges and saffron makes a beautiful centerpiece for any family gathering, and the tempeh kebabs with minty cilantro-lime sauce, the perfect cocktail snack. Louisa Shafia’s The New Persian Kitchen is worth every cent of its $25 price tag, if for nothing but the barley stew with lamb and rhubarb – sensational!