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is a deep dive into unprocessed and uncooked culinary products that explores why identifying
sommeliers
"the Walt Whitman of American eats
The craft of Italian salumi
Sofreh: A Contemporary Approach to Classic Persian Cuisine: A Cookbook (Nasim Alikhani, Theresa Gambacorta) Sicilian is a deep dive intoAn exquisite collection of Persian recipesfrom the James Beardnominated chef of Sofreh, one of Brooklyns most acclaimed restaurants."I got lost in the flavors of Nasims mint oil, saffron rice pudding, and meltingly tender chicken stew laced with sweet tart flavors from Pink Lady Apples and sour cherries. Her naan e barbari is the best!" Suzy Karadsheh, New York Times best selling author of The Mediterranean Dish CookbookGrowing up in Isfahan, a
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