Description
An award-winning cookbook from the beloved Sabrina Ghayour, Persiana features over 100 flavorful and mouthwatering recipes that highlight the best of Persian culture NEW IN PAPERBACK A FABULOUS COLLECTION OF RECIPES FROM ONE OF THE STRONGEST VOICES IN MIDDLE EASTERN FOOD TODAY NEW YORK TIMES NOTABLE BOOK 2014 WASHINGTON POST BEST COOKBOOK OF THE YEAR 2014 LOS ANGELES TIMES BEST COOKBOOK OF THE YEAR 2014 SAVEUR MAGAZINE BEST COOKBOOK RELEASES 2014 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 THE TELEGRAPH BEST COOKBOOK TO READ IN 2014 THE SPECTATOR BEST COOKBOOK OF THE YEAR 2014 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.
Author: Sabrina Ghayour
Publisher: Interlink Books
Published: 11/01/2020
Pages: 240
Binding Type: Paperback
Weight: 1.75lbs
Size: 9.60h x 7.40w x 1.00d
ISBN13: 9781623718763
ISBN10: 1623718767
BISAC Categories:
- Cooking | Regional & Cultural | Middle Eastern
- Cooking | Regional & Cultural | Asian
- Cooking | Individual Chefs & Restaurants
Author: Sabrina Ghayour
Publisher: Interlink Books
Published: 11/01/2020
Pages: 240
Binding Type: Paperback
Weight: 1.75lbs
Size: 9.60h x 7.40w x 1.00d
ISBN13: 9781623718763
ISBN10: 1623718767
BISAC Categories:
- Cooking | Regional & Cultural | Middle Eastern
- Cooking | Regional & Cultural | Asian
- Cooking | Individual Chefs & Restaurants
About the Author
Sabrina Ghayour is one of the strongest voices in Middle Eastern food today. This chef, food writer, cooking teacher, and author of four bestselling cookbooks is the charismatic Persian-born host of the popular London supper clubs specializing in Persian and Middle Eastern flavors. Her work has been featured in numerous publications, including The New York Times, The Washington Post, Los Angeles Times, The Times, the Sunday Times, the Evening Standard, The Guardian, The Independent, The Telegraph, Delicious magazine, and BBC Good Food magazine.