Sabrina Ghayour

Persiana: Recipes from the Middle East & Beyond (eBook, ePUB)

Recipes from the Middle East & Beyond: THE SUNDAY TIMES BESTSELLER

• Format: ePub

Produktbeschreibung

THE CLASSIC COOKBOOK FROM THE NO. 1 SUNDAY TIMES BESTSELLER OBSERVER FOOD MONTHLY AWARDS BEST COOKBOOK OF THE YEAR 2014 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 LIBRARY JOURNAL COOKBOOK OF THE YEAR 2014 FOOD & TRAVEL AWARDS BOOK OF THE YEAR 2015 "Loving Persiana" - Nigella Lawson "An instant classic" - Observer Food Monthly "The most exciting debut cookbook of the year" - Sunday Telegraph Stella "Sumptuous, thrilling, learned and downright brilliant"- Mail on Sunday "Brilliant for the novice, the time-poor and even the seasoned cook" - Guardian "Will have you salivating with Pavlovian gusto on page after page" - Independent "This is Ottolenghi with rocket fuel" - Times "Enchanting" - Saveur Sabrina Ghayour's internationally bestselling debut cookbook is 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.

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Produktdetails

• Verlag: Octopus
• Erscheinungstermin: 6. Mai 2014
• Englisch
• ISBN-13: 9781845339678
• Artikelnr.: 40828245

Autorenporträt

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.