Book Size: 7.5" x 9.75"

Pages: 256

Format: Hardback

ISBN: 9781566560184

Imprint: Interlink Books

Edition: 1

Illustrations: full-color throughout

Release date: 09/15/16

Category:

Persepolis

Vegetarian Recipes from Persia and Beyond

By

$ 35

“Sallie Butcher’s PERSEPOLIS: Vegetarian Recipes From Persia and Beyond (Interlink, $35) is written in the engaging voice of a knowledgeable enthusiast who feels free to play with her food. She offers traditional techniques and flavors where she believes they’ll do the most good – sour orange in a bulgur pilaf, saffron and kefir in an Azerbaijani soup – but she’s also willing to put Marmite in the hummus and sweet potatoes in the falafel. Her recipe for moutabal – ‘baba ghanoush’s first cousin’ – outshines by a mile the more familiar eggplant dip, thanks to mint, walnuts and pomegranate molasses.” – The New York Times

About this book

The appetite for new ways to brighten your broccoli, add sparkle to your spinach, and titillate your tomatillos has never been greater.

Since opening a vegetarian cafe within her shop Persepolis, Sally Butcher has seen an explosion of interest in her Middle Eastern-influenced vegetarian dishes. Inspired by the food Sally serves up daily to her hungry customers, this sequel to The New Middle Eastern Vegetarian: Recipes from Veggiestan, ventures a little further from the Middle Eastern shores, deserts, and mountain ranges to other continents and beyond...

Persepolis brings you the most outstanding (and fun) ways to cook without meat or fish, stopping along the way for a bit of sightseeing. Over 150 new recipes, including more vegan and gluten-free options, offer a fantastic variety of ideas for the vegetarian cook.

Brand:

About the author

Sally Butcher is the fiery-haired proprietress of the notable Persian food store Persepolis in London, which she runs with her Persian husband, Jamshid. She is also a prolific author and blogger, who has amassed a devoted online following for her food blog. The foodie delights of the Middle East are her specialty, but she has been known to venture far and wide for inspiration. Her first book, Persia in Peckham, was selected Cookery Book of the Year by the Times of London and was short-listed for the 2008 André Simon Award. Her following tomes, The New Middle Eastern Vegetarian, New Middle Eastern Street Food, and Salmagundi: A Celebration of Salads from around the world, also published by Interlink, have received critical acclaim and starred reviews. When Sally is not running her store, she blogs and tweets prolifically and has amassed a devoted online following.

Reviews

“Sallie Butcher’s PERSEPOLIS: Vegetarian Recipes From Persia and Beyond (Interlink, $35) is written in the engaging voice of a knowledgeable enthusiast who feels free to play with her food. She offers traditional techniques and flavors where she believes they’ll do the most good – sour orange in a bulgur pilaf, saffron and kefir in an Azerbaijani soup – but she’s also willing to put Marmite in the hummus and sweet potatoes in the falafel. Her recipe for moutabal – ‘baba ghanoush’s first cousin’ – outshines by a mile the more familiar eggplant dip, thanks to mint, walnuts and pomegranate molasses.” – The New York Times

“Restaurateur and prolific cookbook author Butcher (Persia in Pechkam, New Middle Eastern Street Food, etc.) merges the two in this terrific collection of dishes from her London cafe, Persepolis, which gives followers over 150 new vegetarian recipes to incorporate into their repertoires. Though her frequent references to Veggiestan (“just to the right of Kyrgystan, a tad to the left of Pakistan, and just above Snackistan”) quickly get old, Butcher’s recipes are solid. Even the most rabid of carnivores will have a hard time avoiding luscious, savory dishes such as kubdari, a baked sandwich stuffed with spinach, chickpeas, cheese, and apricots; Algerian honey pancakes; and baked mushroom mini moussakas. Those new to vegetarian cooking will find plenty of approachable dishes (roasted beet dip with hazelnuts, watermelon gazpacho), while veterans will appreciate palate-expanding fare such as sour cherry rice and turshana, a sweet and sour Iraqi fruit stew with potatoes, beans, apricots, nuts, and prunes. Butcher is an enthusiastic and erudite hostess, patiently walking readers through the dishes and offering substitutions if they’re unable to source or not fond of a particular ingredient. Those tired of the same old vegetarian fare will have a field day with this terrific collection.” – Publishers Weekly

Additional information

Author

Butcher, Sally

Edition

1

Inprint

Interlink Books

Pages

256

Type

HB

Illustrations

full-color throughout

Release date

09/15/16

Author Home

UK

Subtitle

Vegetarian Recipes from Persia and Beyond

Format

7"å_"å x 9"å_"å

Reviews

"Sallie Butcher's PERSEPOLIS: Vegetarian Recipes From Persia and Beyond (Interlink , $35) is written in the engaging voice of a knowledgeable enthusiast who feels free to play with her food. She offers traditional techniques and flavors where she believes they'll do the most good – sour orange in a bulgur pilaf , saffron and kefir in an Azerbaijani soup – but she's also willing to put Marmite in the hummus and sweet potatoes in the falafel. Her recipe for moutabal – 'baba ghanoush's first cousin' – outshines by a mile the more familiar eggplant dip , thanks to mint , walnuts and pomegranate molasses."å – The New York Times "å¢ "Restaurateur and prolific cookbook author Butcher (Persia in Pechkam , New Middle Eastern Street Food , etc.) merges the two in this terrific collection of dishes from her London cafe , Persepolis , which gives followers over 150 new vegetarian recipes to incorporate into their repertoires. Though her frequent references to Veggiestan ("just to the right of Kyrgystan , a tad to the left of Pakistan , and just above Snackistan"å) quickly get old , Butcher's recipes are solid. Even the most rabid of carnivores will have a hard time avoiding luscious , savory dishes such as kubdari , a baked sandwich stuffed with spinach , chickpeas , cheese , and apricots; Algerian honey pancakes; and baked mushroom mini moussakas. Those new to vegetarian cooking will find plenty of approachable dishes (roasted beet dip with hazelnuts , watermelon gazpacho) , while veterans will appreciate palate-expanding fare such as sour cherry rice and turshana , a sweet and sour Iraqi fruit stew with potatoes , beans , apricots , nuts , and prunes. Butcher is an enthusiastic and erudite hostess , patiently walking readers through the dishes and offering substitutions if they're unable to source or not fond of a particular ingredient. Those tired of the same old vegetarian fare will have a field day with this terrific collection."å – Publishers Weekly

MainReview

"Sallie Butcher's PERSEPOLIS: Vegetarian Recipes From Persia and Beyond (Interlink, $35) is written in the engaging voice of a knowledgeable enthusiast who feels free to play with her food. She offers traditional techniques and flavors where she believes they'll do the most good – sour orange in a bulgur pilaf, saffron and kefir in an Azerbaijani soup – but she's also willing to put Marmite in the hummus and sweet potatoes in the falafel. Her recipe for moutabal – 'baba ghanoush's first cousin' – outshines by a mile the more familiar eggplant dip, thanks to mint, walnuts and pomegranate molasses."å – The New York Times