Persiana

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.

Tonia Buxton

Television presenter and author

Jane Tran

Executive Chef, Eat First

John Gregory-Smith

Chef

John Wilkins

Emeritus Professor

Sarah Thompson

Distiller and Botanical Wine Maker

Tori Haschka

Author and writer

Issy Croker

Food photographer

Francesco Mazzei

Chef

Annica Wainwright

Food industry consultant

Sam Stern

Food writer

Ren Behan

Blogger

Ozlem Warren

Food writer and educator

John Healey

Celebrity Maitre d'

Sudi Pigott

Food and travel writer

Chris Pople

Restaurant blogger and food writer

Paul A Young

Master Chocolatier & Director, Paul A. Young fine chocolates

Karen Barnes

Editor, Delicious magazine

Kim Musgrove

Senior Designer, Absolute Press