“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