Louisa Shafia is the author of the acclaimed cookbook, The New Persian Kitchen (Ten Speed Press, 2013). Louisa has cooked at restaurants in San Francisco and New York, including Millennium, Aquavit, and Pure Food and Wine, and she recently created a menu of fresh, healthy Persian food for Café Nadery in New York. Her unique, Silk Road-inspired cooking has been featured in The New York Times, The Wall Street Journal, and New York Magazine, among others. Her first cookbook, Lucid Food: Cooking for an Eco-Conscious Life, was a finalist for the IACP award. Learn more about Louisa at lucidfood.com.