Persiana: Recipes from the Middle East and Beyond Hardcover – Illustrated, November 14, 2014

"This is an outstanding collection that will surely win readers over and inspire many a meal." —Publishers Weekly "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 "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 most appetising book. I want to eat every page of it." —Pierre Koffman, 3 Michelin star chef "Persiana…is Sabrina Ghayour's first book and it's crammed full of wonderfully cookable recipes… I'd like to cook and eat everything in it…They're very much geared to a modern lifestyle… Unlike other Middle Eastern cookbooks, this one is easy to decipher, packed with lots of flavor and recipes are surprisingly easy to pull off." —Huffington Post "Tehran-born Ghayour can help you load your table with incredible feasts." —Sunday Times Travel 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! 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 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