Book Size: 7.5" x 9.75"

Pages: 240

Format: Hardback

ISBN: 9781566569958

Imprint: Interlink Books

Edition: 1

Photography by: Liz Haarala & Max Hamilton

Illustrations: full color

Release date: 11/14/14

Category:

Persiana

Recipes from the Middle East and Beyond

By • Photography by Liz Haarala & Max Hamilton

$ 35

“Loving Persiana” – Nigella Lawson

About this book

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.

Brand:

About the author

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 Standard, The Guardian, The Independent, The Telegraph, Delicious magazine, and BBC Good Food magazine.

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.åäÌÝ – 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.” – 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

Additional information

Author

Ghayour, Sabrina

Edition

1

Inprint

Interlink Books

Pages

240

Type

HB

Illustrations

full color

Release date

11/14/14

Author Home

London , UK

Subtitle

Recipes from the Middle East and Beyond

Format

7.5" x 9.75"

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
"å¢
"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.‰Û – Publishers Weekly
"å¢
"This is Ottolenghi with rocket fuel.‰Û – The Times
"å¢
"Loving Persiana‰Û – Nigella Lawson
"å¢
"The loveliest cookbook I've seen in a very long time.‰Û – Daily Mail (Ireland)
"å¢
"The most exciting debut cookbook of the year.‰Û – Sunday Telegraph
"å¢
"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‰Û – The Independent
"å¢
"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.‰Û – BBC Good Food Magazine
"å¢
"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…‰Û – Raymond Blanc
"å¢
"Sabrina Ghayour is a phenomenal Persian chef.‰Û – Gizzi Erskine
"å¢
"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.‰Û – Bruno Loubet

MainReview

"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.‰Û – Library Journal, starred review