Persiana: Recipes from the Middle East & Beyond by Sabrina Ghayour
THE CLASSIC COOKBOOK FROM THE NO. 1 SUNDAY TIMES BESTSELLERSabrina 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. OBSERVER FOOD MONTHLY AWARDS BEST COOKBOOK OF THE YEAR 2014NEW YORK TIMES NOTABLE BOOK 2014WASHINGTON POST BEST COOKBOOK OF THE YEAR 2014LOS ANGELES TIMES BEST COOKBOOK OF THE YEAR 2014SAVEUR MAGAZINE BEST COOKBOOK RELEASES 2014LIBRARY JOURNAL COOKBOOK OF THE YEAR 2014FOOD & 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; 240 pages, Approx. 135 colour photographs and black and white illustrations; Published: 06/05/2014
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Persiana: Recipes from the Middle East & Beyond by Sabrina Ghayour
Persiana: Recipes from the Middle East & Beyond by Sabrina Ghayour
THE CLASSIC COOKBOOK FROM THE NO. 1 SUNDAY TIMES BESTSELLERSabrina 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. OBSERVER FOOD MONTHLY AWARDS BEST COOKBOOK OF THE YEAR 2014NEW YORK TIMES NOTABLE BOOK 2014WASHINGTON POST BEST COOKBOOK OF THE YEAR 2014LOS ANGELES TIMES BEST COOKBOOK OF THE YEAR 2014SAVEUR MAGAZINE BEST COOKBOOK RELEASES 2014LIBRARY JOURNAL COOKBOOK OF THE YEAR 2014FOOD & 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; 240 pages, Approx. 135 colour photographs and black and white illustrations; Published: 06/05/2014
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$26.00
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THE CLASSIC COOKBOOK FROM THE NO. 1 SUNDAY TIMES BESTSELLERSabrina 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. OBSERVER FOOD MONTHLY AWARDS BEST COOKBOOK OF THE YEAR 2014NEW YORK TIMES NOTABLE BOOK 2014WASHINGTON POST BEST COOKBOOK OF THE YEAR 2014LOS ANGELES TIMES BEST COOKBOOK OF THE YEAR 2014SAVEUR MAGAZINE BEST COOKBOOK RELEASES 2014LIBRARY JOURNAL COOKBOOK OF THE YEAR 2014FOOD & 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; 240 pages, Approx. 135 colour photographs and black and white illustrations; Published: 06/05/2014
