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Persiana
Recipes from the Middle East & beyond
by Sabrina Ghayour; photography by Liz and Max Haarala Hamilton

Published 2015 • 7 ½” x 9 ¾” • 240 pages • full-color photos
ISBN 9781566569958 • hardback • $35.00

“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 is a phenomenal Persian chef.”
—Gizzi Erskine, author of Gizzi’s Healthy Appetite


More Reviews »

WINNER OF 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


A FABULOUS COLLECTION OF RECIPES FROM ONE OF THE STRONGEST VOICES IN MIDDLE EASTERN FOOD TODAY

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.

Selected by London’s The Observer as their rising star in food for 2014, Sabrina Ghayour is one of the strongest voices in Middle Eastern food today. This chef, food writer and cooking teacher is the charismatic Persian-born host of the popular London supper clubs specializing in Persian and Middle Eastern flavors. With regular appearances on the BBC Good Food Show, Taste London and more, her work has been featured in numerous publications, including The Times, the Sunday Times, the Evening StandardThe Guardian, The IndependentThe TelegraphDelicious magazine, and BBC Good Food magazine.


Media Reviews

“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.”
William Sitwell, The Times

Loving Persiana.”
Nigella Lawson

“This book will delight fans of Ottolenghi-style food.”—Waitrose Kitchen

“The loveliest cookbook I've seen in a very long time.”
Daily Mail (Ireland))

“The most exciting debut cookbook of the year.”
Sunday Telegraph

“The most appetising book. I want to eat every page of it.”
—Pierre Koffman, 3 Michelin star chef

““Persiana…is Sabrina Ghayour's first book and it’s crammed full of wonderfully cookable recipesI’d like to cook and eat everything in it…They’re very much geared to a modern lifestyle,…Unlike other Middle Eastern cookbooks, this one is easy to decipher, packed with lots of flavour and recipes are surprisingly easy to pull off.”
Huffington Post (UK)

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!…Through the pages of Persiana, Sabrina delivers the Eastern promise in its delicious, gastronomic form. If you want to eat like an Arabian Knight, then start here.”
Raymond Blanc, OBE

 “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

“This wonderful Persian-born chef is a master of the Middle East and her book is sumptuous, thrilling, learned and downright brilliant.”
Tom Parker-Bowles, food writer and broadcaster, Mail on Sunday

Persiana stands alone as a brilliant work of creativity... a captivating work.”
John and Sally McKenna’s Guides

“Sabrina Ghayour is a phenomenal Persian chef.”
Gizzi Erskine, British chef /food show host“

Middle Eastern food is all the rage, so this book is timely. Khayour brings authentic recipes up to date using a handful of simple, easily acquired ingredients. Plenty of inspiration.”
Weight Watchers

The self-taught cook’s first tome helps demystify traditional Persian cuisine…Despite her no-nonsense nature, Ghayour demonstrates that [with] ease…it’s possible to create exquisitely colorful dishes, with big, bold flavors, even when your budget is tight and you’re forced to raid your store cupboard…Ghayour’s Persian guide has no airs or graces. It’s full of the cook’s own passion; her love for each dish, whether it is steeped in Persian heritage or created in her own kitchen, shines through. You’ll never look at a kebab in the same way again.”
Glam UK

“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

Persiana is the beautiful marriage of classic and chic, making it an absolute must for your bookshelf.”
—BlueLifeStyle



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