Persiana
Recipes from the Middle East & Beyond
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- 6,99 €
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- 6,99 €
Publisher Description
'It was clear the moment Persiana came out that Sabrina Ghayour was a real talent, and so it has proved! Happy 10th Birthday to the book that started it all!' - Nigella Lawson
'The golden girl of Persian cookery' - Observer
'A fantastic treasure trove of good food' - Raymond Blanc
'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' - Independent
Sabrina Sunday Times bestselling collection of over 100 recipes for simple, fuss-free, easy and unmissable Middle-Eastern inspired dishes full of flavour is the must-have cookbook you'll use again and again.
CONTENTS INCLUDE:
Mezze & Sharing Plates
Aubergine chermoula; Marinated feta; Spiced lamb kofta
Breads & Grains
Eastern-style foccacia; Persian bejewelled rice; Lamb biryani
Soups, Stews & Tagines
Chicken, preserved lemon & olive tagine; Lamb shank, black garlic & tomato tagine; Seafood & saffron stew
Roasts & Grills
Seared beef with pomegranate & balsamic dressing; Prawns with sumac, coriander, lemon & garlic; Lamb & pistachio patties
Salads & Vegetables
Blood orange & radicchio salad; Fig & green bean salad with date molasses & toasted almonds; Cumin-roasted carrots with honey-lemon dressing & goats' cheese
Desserts & Sweet Treats
Baklava; Pistachio, rose & raspberry madeleines; Strawberry & pineapple carpaccio
PUBLISHERS WEEKLY
Middle Eastern food, redolent with spices, is one of the world's most popular cuisines, yet home cooks are often intimidated by the sheer number of ingredients many dishes call for. Enter 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. It's hard not to like a cookbook that includes instructions such as "heat a good glug of olive oil," and this homey attitude pervades Ghayour's approach to cooking . Over and over, she shows how just a handful of ingredients can result in stellar dishes such as Saffron & Rosemary Chicken Filets, Seared Beef with Pomegranate & Balsamic Dressing, and Chargrilled Eggplant with Saffron Yogurt, Parsley & Pickled Chilis, to name but three. Ingredients are easy to source for the most part once readers have plenty of sumac, pomegranate and saffron they're good to go and none require much in the way of prep or planning. Proteins run the gamut, from Lamb & Sour Cherry Meatballs and Turkish Kebabs to Citrus Spiced Salmon and Lahmacun--a Turkish riff on pizza that calls for spicy ground lamb. Vegetable-based sides and mains like French Lentil & Quinoa Salad with Lemon & Sumac and the simple Harissa-Marinated Asparagus will round out any plate. Though the decidedly 70's font and presentation wears a little thin, this is an outstanding collection that will surely win readers over and inspire many a meal. Color photos.
