Persiana - Hardcover 1

Name: Persiana - Hardcover 1
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السعر الحالي ,جيد

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About the Author: A chef, food writer and cookery teacher, Sabrina Ghayour is one of the strongest voices in Middle Eastern food today. Past 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, Waitrose Food magazine, Sainsbury's Magazine and BBC Good Food magazine. She has also appeared on BBC1's Saturday Kitchen, BBC2's Great British Menu and Channel 4's Sunday Brunch. Sabrina's debut first cookbook, Persiana, was awarded 'Best New Cookbook' at the Observer Food Monthly awards 2014 and 'Book of the Year' at the 2015 Food & Travel Awards. Her follow up, Sirocco, debuted at no. 1 and was a Sunday Times bestseller. Connect with Sabrina at sabrinaghayour Twitter @SabrinaGhayour Instagram @SabrinaGhayour
Author 1: Sabrina Ghayour
Format: Hardcover
Editorial Review: 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) Tehran-born Ghayour can help you load your table with incredible feasts. (Sunday Times Travel Magazine) Ghayour brings authentic recipes up to date using a handful of simple, easily acquired ingredients. (Weight Watchers) "This wonderful Persian-born chef is a master of the Middle East and her book is sumptuous, thrilling, learned and downright brilliant. (Tom Parker-Bowles Mail on Sunday) Unlike other Middle Eastern cookbooks, this one is easy to decipher, packed with lots of flavour and recipes are surprisingly easy to pull off. (Huffington Post) Ghayour helps the reader realise that the back of the store cupboard could be a magical haven for flavour... her love for each dish, whether it is steeped in Persian heritage or created in her own kitchen, shines through. You'll never look at a kebab in the same way again. (Charlotte Jones Glam UK) A gorgeously produced ode to richly spiced, exotic food from the Middle East and beyond. (A Little Bird) The latest doyenne of Persian food... there's a dashing Ghayour stamp on classic combos - think Persian saffron chicken or ras-el hanout chicken wraps. (Chloe Scott Metro) Persiana stands alone as a brilliant work of creativity... a captivating work. (John and Sally McKenna's Guides) Sabrina... is on a mission to make the flavours of the Middle East accessible. (Sally Hughes BBC Good Food) The loveliest cookbook I've seen in a very long time. (Daily Mail (Ireland)) The most exciting debut cookbook of the year. (Sunday Telegraph Stella) The most appetising book. I want to eat every page of it. (Pierre Koffman)
Language: English
Publisher: Mitchell Beazley
Edition Number: 1
Number of Pages: 240
Publication Date: 06/05/2014