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Persiana Recipes from the Middle East & Beyond by Sabrina Ghayour
  

Persiana Recipes from the Middle East & Beyond

Cookery, Food and Drink   All Shortlists and Winners   eBook Favourites   eBook Favourites   

RRP £25.00

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Shortlisted for the The Bookseller Book of the Year 2015.

A celebration of the food and flavours 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; and Persian Flatbread.

Synopsis

Persiana Recipes from the Middle East & Beyond by Sabrina Ghayour

Shortlisted for the The Bookseller Book of the Year 2015.

BEST COOKBOOK OF THE YEAR - Observer Food Monthly Awards 2014 Persiana: the new must have cookbook. Sabrina Ghayour's debut cookbook Persiana is an instant classic...The Golden Girl - Observer Food Monthly A celebration of the food and flavours 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.

Reviews

'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! Within these pages, the cook will find recipes for tagines, soups, stews, salads and plenty of sweet treats. 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...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 flavours 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

'This is Ottolenghi with rocket fuel' -- William Sitwell The Times

'Loving Persiana' -- Nigella Lawson

'The Golden Girl' -- Shahesta Shaitly Observer Food Monthly

'Completely dispels any notion that this style of cooking is long-winded and intimidating...brilliant for the novice, the time-poor and even the seasoned cook.' -- Eve O'Sullivan Guardian

'Will have you salivating with Pavlovian gusto on page after page.' Independent

'Worthy of becoming a kitchen shelf staple.' Food & Travel

'This book will delight fans of Ottolenghi-style food.' Waitrose Kitchen

About the Author

Selected by 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 cookery teacher is the charismatic Persian-born host of regular London supper clubs specialising in Persian and Middle Eastern flavours. Recent collaborations include the 'Passage to Persia' pop-up with Anna Hansen at The Modern Pantry with guest chefs Ben Spalding, Omar Allibhoy, Alexis Gauthier and Tim Anderson, Oliver Peyton's 'Friday Night Socials' at The National Gallery and a pop-up at Grain Store with chef Bruno Loubet. With regular appearances at the BBC Good Food Show, Taste London and more, her work has featured in The Times, the Sunday Times, the Evening Standard, The Guardian, The Independent, The Telegraph, Delicious magazine, Sainsbury's Magazine and BBC Good Food magazine.

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Book Info

Publication date

6th May 2014

Author

Sabrina Ghayour

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    recommendations

Publisher

Mitchell Beazley an imprint of Octopus Publishing Group

Format

Hardback
240 pages

Categories

Cookery, Food and Drink
All Shortlists and Winners
eBook Favourites
eBook Favourites

National & regional cuisine

ISBN

9781845339104

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