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.
Liz and Max are the photographic duo Haarala Hamilton specialising in capturing food, people and places. They are two people: Liz, the one with the funny name, is the Haarala; and Max, the one with the funny hair, is the Hamilton.
"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"
"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"
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.
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.
The loveliest cookbook I've seen in a very long time.
The most exciting debut cookbook of the year.
This is Ottolenghi with rocket fuel.
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
Loving Persiana--Nigella Lawson
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
Sabrina Ghayour is a phenomenal Persian chef.--Gizzi Erskine
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