Yuba Rolls & Lime-Mustard Dipping Sauce

Yuba Rolls & Lime-Mustard Dipping Sauce

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WHERE do I begin to express my admiration and respect for this remarkable woman? This lovely lady loves what she does, and the enthusiasm is infectious and addictive. A graduate of the Natural Gourmet Institute, she has worked in some of the most innovative and successful restaurants in both New York and San Francisco, including Pure Food and Wine, Millennium, Aquavit, and the former Roxannes. With a penchant for fresh, local, organic cuisine, her passion for cooking is fueled by a desire to make healthy, sustainable food that is both elegant and delectable. Louisa's second cookbook, THE NEW PERSIAN KITCHEN will be released by Ten Speed Press in April 2013. Her dad is from Iran, and in this book she joins her love of fresh produce, whole grains, and healthy cooking techniques with delicious Persian ingredients like saffron, rose petals, and pomegranate molasses. I will be waiting in line for that! LUCID FOOD is one of my all-time favourite cookbooks, so when Louisa and Ten Speed Press granted permission to share the Crispy Yuba Rolls as part of this event I was delighted! With environmental issues, conservation, and food politics steadily gaining steam, and trendy buzzwords like green, organic, and locavore becoming the norm, Louisa Shafia’s LUCID FOOD examines the importance of sustainable eating in today’s “fast food” culture, demystifies contemporary food issues, refutes the idea that organic food is exclusive and elitist, and offers eco-conscious home cooks an approachable, convenient, affordable way to enjoy organic, local, seasonal food in a delicious and fun way. Louisa has created over 85 inventive, elegant, mouthwatering dishes that utilize sustainable ingredients and exotic ethnic flavours. With style and originality, Shafia’s gorgeous culinary journey moves through nature’s cycles and is organized by season, to showcase the best ingredients from each part of the year.

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