Persiana

By Sabrina Ghayour

Original Publisher
Octopus/Mitchell Beazley
Date of publication
2014
ISBN
1566569958

Why aren’t the recipes for this book available on ckbk?

We are building our collection of cookbooks all the time. This book is on our wish list, but it is not yet available on ckbk.

Books which are part of ckbk's collection show one of these two logos:

  • now available on ckbk now available on ckbk
  • coming soon to ckbk coming soon to ckbk

Recommended by

Sarah Hodge

Food writer and cookbook reviewer

Sabrina’s debut “Persiana” collects Persian-influenced dishes like eggplant chermoula, maast o khiar, khoresht and Moroccan tagines, yogurt and saffron-marinated meats and poultry, and jeweled veggie and grain salads and pilafs. The desserts also merit special mention, with cinnamon and citrus almond pastry cigars (a simplified m’hencha), pistachio, rose, and raspberry madeleines, cardamom and rosewater poached pears, and pistachio, honey and orange blossom ice cream. Her sophomore book “Sirocco” continues where “Persiana” left off, featuring 100 recipes for moreish Middle Eastern dishes such as a chickpea, butternut squash, preserved lemon and harissa tagine, mushroom, artichoke and feta swirls, and plenty of great appetizer and salad ideas. Your kitchen will be perfumed with the scents of the East!

Maureen Mills

Director, Network London PR

This is such a compelling book, that made it to my kitchen via my bedroom, where I slavishly pored over each picture, recipe and story.

Ren Behan

Blogger

Paul A Young

Master Chocolatier & Director, Paul A. Young fine chocolates

Sarah Thompson

Distiller and Botanical Wine Maker

Chris Pople

Restaurant blogger and food writer

Tori Haschka

Author and writer

Sudi Pigott

Food and travel writer

Annica Wainwright

Food industry consultant

Karen Barnes

Editor, Delicious magazine

Ozlem Warren

Food writer and educator

Issy Croker

Food photographer

Jane Tran

Executive Chef, Eat First

John Healey

Celebrity Maitre d'

Kim Musgrove

Senior Designer, Absolute Press

Sam Stern

Food writer

John Wilkins

Emeritus Professor

Loading