Persiana: Recipes from the Middle East & Beyond
Description
An award-winning cookbook from the beloved Sabrina Ghayour, Persiana features over 100 flavorful and mouthwatering recipes that highlight the best of Persian culture NEW IN PAPERBACK A FABULOUS COLLECTION OF RECIPES FROM ONE OF THE STRONGEST VOICES IN MIDDLE EASTERN FOOD TODAY NEW YORK TIMES NOTABLE BOOK 2014 WASHINGTON POST BEST COOKBOOK OF THE YEAR 2014 LOS ANGELES TIMES BEST COOKBOOK OF THE YEAR 2014 SAVEUR MAGAZINE BEST COOKBOOK RELEASES 2014 THE OBSERVER FOOD MONTHLY BEST NEW COOKBOOK 2014 LIBRARY JOURNAL COOKBOOK OF THE YEAR 2014 BBC GOOD FOOD MAGAZINE'S BEST COOKBOOK OF THE YEAR 2014 DELICIOUS MAGAZINE BEST COOKBOOK OF THE YEAR 2014 THE TELEGRAPH BEST COOKBOOK TO READ IN 2014 THE SPECTATOR BEST COOKBOOK OF THE YEAR 2014 A celebration of the food and flavors from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; Persian Flatbread; and Spiced Carrot, Pistachio & Coconut Cake with Rosewater Cream.
Product Details
Price
$25.00
$23.25
Publisher
Interlink Books
Publish Date
November 01, 2020
Pages
240
Dimensions
7.4 X 9.6 X 1.0 inches | 1.75 pounds
Language
English
Type
Paperback
EAN/UPC
9781623718763
BISAC Categories:
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About the Author
Sabrina Ghayour is one of the strongest voices in Middle Eastern food today. This chef, food writer, cooking teacher, and author of four bestselling cookbooks is the charismatic Persian-born host of the popular London supper clubs specializing in Persian and Middle Eastern flavors. Her work has been featured in numerous publications, including The New York Times, The Washington Post, Los Angeles Times, The Times, the Sunday Times, the Evening Standard, The Guardian, The Independent, The Telegraph, Delicious magazine, and BBC Good Food magazine. Liz and Max are the photographic duo Haarala Hamilton specialising in capturing food, people and places. They are two people: Liz, the one with the funny name, is the Haarala; and Max, the one with the funny hair, is the Hamilton.
Reviews
"With this stunning collection of approachable Middle Eastern recipes, the author dispels the notion that Persian, Turkish, Arab, and Armenian cuisines are too complicated for home cooks. In six chapters overflowing with photos of vibrantly sauced and garnished foods, she presents small plates, breads, salads, desserts, and other dishes that can be served individually or as part of a feast. VERDICT: In a word, outstanding"----Library Journal, starred review
"Sabrina Ghayour; the talented chef, food writer and instructor offers over 100 delicious and relatively easy to prepare Middle Eastern dishes in this outstanding collection sure to appeal to vegetarians and carnivores in equal measure... this is an outstanding collection that will surely win readers over and inspire many a meal. Color photos."----Publishers Weekly
"This is Ottolenghi with rocket fuel."----The Times
"Loving Persiana."----Nigella Lawson
"The loveliest cookbook I've seen in a very long time."----The Daily Mail (Ireland)
"The most exciting debut cookbook of the year."----Sunday Telegraph
"The arrival of her first book, Persiana: Recipes from the Middle East & Beyond, is a boon to those who long to serve their guests bountiful dishes of exotic, glamorous, unfamiliar food with a casual "I-just-threw-this-together" ...They'll be clamouring for more. And this book, unlike some others, has photographs that show the food clearly."----The Independent
"Sabrina, a self-taught cook, food writer and supper club host, is on a mission to make the flavours of the Middle East accessible. Her recipes are essentially Persian but with influences from Turkish, Arab and Armenian cuisines."----BBC Good Food Magazine
"A lovingly-written homage to the enchanting dishes of the Middle East. Sabrina Ghayour takes the reader on her magic carpet to the ancient and beautiful lands of rose-scented sherbets... and to a table of abundant feasts, and of honeyed and spiced delights. What a fantastic treasure trove of good food! If you want to eat like an Arabian knight, then start here... but be sure to stock up on cinnamon, cumin and coriander..."----Raymond Blanc
"Sabrina Ghayour is a phenomenal Persian chef."----Gizzi Erskine
"Sabrina cooks the kind of food I love to eat: lots of flavors distilled out of love and generosity. In this book Sabrina demystifies the use of spices. The Eastern promise is definitely delivered in her book and it will have a place on the shelves of my kitchen."----Bruno Loubet
"Sabrina Ghayour; the talented chef, food writer and instructor offers over 100 delicious and relatively easy to prepare Middle Eastern dishes in this outstanding collection sure to appeal to vegetarians and carnivores in equal measure... this is an outstanding collection that will surely win readers over and inspire many a meal. Color photos."----Publishers Weekly
"This is Ottolenghi with rocket fuel."----The Times
"Loving Persiana."----Nigella Lawson
"The loveliest cookbook I've seen in a very long time."----The Daily Mail (Ireland)
"The most exciting debut cookbook of the year."----Sunday Telegraph
"The arrival of her first book, Persiana: Recipes from the Middle East & Beyond, is a boon to those who long to serve their guests bountiful dishes of exotic, glamorous, unfamiliar food with a casual "I-just-threw-this-together" ...They'll be clamouring for more. And this book, unlike some others, has photographs that show the food clearly."----The Independent
"Sabrina, a self-taught cook, food writer and supper club host, is on a mission to make the flavours of the Middle East accessible. Her recipes are essentially Persian but with influences from Turkish, Arab and Armenian cuisines."----BBC Good Food Magazine
"A lovingly-written homage to the enchanting dishes of the Middle East. Sabrina Ghayour takes the reader on her magic carpet to the ancient and beautiful lands of rose-scented sherbets... and to a table of abundant feasts, and of honeyed and spiced delights. What a fantastic treasure trove of good food! If you want to eat like an Arabian knight, then start here... but be sure to stock up on cinnamon, cumin and coriander..."----Raymond Blanc
"Sabrina Ghayour is a phenomenal Persian chef."----Gizzi Erskine
"Sabrina cooks the kind of food I love to eat: lots of flavors distilled out of love and generosity. In this book Sabrina demystifies the use of spices. The Eastern promise is definitely delivered in her book and it will have a place on the shelves of my kitchen."----Bruno Loubet
