In his first cookbook, Bitter & Sweet, Omid Roustaei, aka the Caspian Chef, brings readers 75 delicious Iranian American recipes. Home cooks will know exactly what their khoresh or kuku or salad is meant to look like, thanks to photographs with nearly every recipe. And with entrees like classic tahdig and an Italian-inspired risotto, readers are sure to find a new favorite way to enjoy rice.
Interspersed with autobiographical essays, Bitter & Sweet connects readers to each dish on a deeper level. The fare suits many dietary needs, with options for those who are vegetarian, vegan, or gluten-free. While the recipes are largely made with ingredients available in most U.S. supermarkets, Roustaei provides helpful substitutes for those harder-to-come-by ingredients and explanations for readers who may be unfamiliar with terminology. Kebabs and bean soups are excellent entry points to Iranian flavors, while readers looking for bolder meals might choose chicken in pomegranate and walnut sauce or aromatic cauliflower steaks with creamy tomato sauce. Featuring the savory and beautiful, Bitter and Sweet is an absolute treat. -- Alyssa Parssinen, freelance reviewer and former bookseller