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Persiana: Recipes from the Middle East & Beyond (Englisch) Gebundene Ausgabe – 6. Mai 2014

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A lovingly-written homage to the enchanting dishes of the Middle East. Sabrina Ghayour takes the reader on her magic carpet to the ancient and beautiful lands of rose-scented sherbets...and to a table of abundant feasts, and of honeyed and spiced delights. What a fantastic treasure trove of good food! Within these pages, the cook will find recipes for tagines, soups, stews, salads and plenty of sweet treats. Through the pages of Persiana, Sabrina delivers the Eastern promise in its delicious, gastronomic form. If you want to eat like an Arabian Knight, then start here...but be sure to stock up on cinnamon, cumin and coriander... -- Raymond Blanc Sabrina Ghayour is a phenomenal Persian chef. -- Gizzi Erskine Sabrina cooks the kind of food I love to eat: lots of flavours distilled out of love and generosity. In this book Sabrina demystifies the use of spices. The Eastern promise is definitely delivered in her book and it will have a place on the shelves of my kitchen. -- Bruno Loubet This is Ottolenghi with rocket fuel -- William Sitwell The Times Loving Persiana. -- Nigella Lawson The Golden Girl -- Shahesta Shaitly Observer Food Monthly Completely dispels any notion that this style of cooking is long-winded and intimidating...brilliant for the novice, the time-poor and even the seasoned cook. -- Eve O'Sullivan Guardian Will have you salivating with Pavlovian gusto on page after page. Independent Worthy of becoming a kitchen shelf staple. Food & Travel This book will delight fans of Ottolenghi-style food. Waitrose Kitchen Tehran-born Ghayour can help you load your table with incredible feasts. Sunday Times Travel Magazine Ghayour brings authentic recipes up to date using a handful of simple, easily acquired ingredients. Weight Watchers "This wonderful Persian-born chef is a master of the Middle East and her book is sumptuous, thrilling, learned and downright brilliant. -- Tom Parker-Bowles Mail on Sunday Unlike other Middle Eastern cookbooks, this one is easy to decipher, packed with lots of flavour and recipes are surprisingly easy to pull off. Huffington Post Ghayour helps the reader realise that the back of the store cupboard could be a magical haven for flavour... her love for each dish, whether it is steeped in Persian heritage or created in her own kitchen, shines through. You'll never look at a kebab in the same way again. -- Charlotte Jones Glam UK A gorgeously produced ode to richly spiced, exotic food from the Middle East and beyond. A Little Bird The latest doyenne of Persian food... there's a dashing Ghayour stamp on classic combos - think Persian saffron chicken or ras-el hanout chicken wraps. -- Chloe Scott Metro Persiana stands alone as a brilliant work of creativity... a captivating work. John and Sally McKenna's Guides Sabrina... is on a mission to make the flavours of the Middle East accessible. -- Sally Hughes BBC Good Food The loveliest cookbook I've seen in a very long time. Daily Mail (Ireland) The most exciting debut cookbook of the year. Sunday Telegraph Stella The most appetising book. I want to eat every page of it. -- Pierre Koffman

Über den Autor und weitere Mitwirkende

Selected by The Observer as their rising star in food for 2014, Sabrina Ghayour is one of the strongest voices in Middle Eastern food today. This chef, food writer and cookery teacher is the charismatic Persian-born host of regular London supper clubs specialising in Persian and Middle Eastern flavours. Recent collaborations include the 'Passage to Persia' pop-up with Anna Hansen at The Modern Pantry with guest chefs Ben Spalding, Omar Allibhoy, Alexis Gauthier and Tim Anderson, Oliver Peyton's 'Friday Night Socials' at The National Gallery and a pop-up at Grain Store with chef Bruno Loubet. With regular appearances at the BBC Good Food Show, Taste London and more, her work has featured in The Times, the Sunday Times, the Evening Standard, The Guardian, The Independent, The Telegraph, Delicious magazine, Sainsbury's Magazine and BBC Good Food magazine.

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31 von 34 Kunden fanden die folgende Rezension hilfreich
Fresh and honest -- with a wink and a tease on every page! 22. Mai 2014
Von Sima - Veröffentlicht auf
Format: Gebundene Ausgabe
This is a fabulous cook book: dishes are thoughtfully chosen, explanations are clear, pictures are terrific, and results impressive. It makes you rush to the kitchen and cook. As an Iranian I find Sabrina's take on many traditional dishes very refreshing -- the wink and tease I mentioned have to do with the unexpected little touches Sabrina adds that wake up traditional taste buds and make them do a little flip. I love it!

BTW the reviewer who said the recipes are stolen from others is just not informed about Middle Eastern cooking. Of course Sabrina's recipes resemble others'; most of them are takes on well-known dishes carrying ID cards with traditional names. That's the whole point. She has turned sometimes fussy and sometimes too grandmotherly dishes into snappy little modern numbers without sacrificing authenticity. As an Iranian citizen of the world I feel this cook book represents me. I've already given two as presents!
24 von 27 Kunden fanden die folgende Rezension hilfreich
Beautiful Collection of Personalized Traditional Recipes, Plus More! 2. Juni 2014
Von Elaine Wilkinson - Veröffentlicht auf
Format: Kindle Edition Verifizierter Kauf
I fell in love with Iranian food back in my college days--pre-revolution--when my Persian friends cooked their mothers' home recipes for me. I found it fresh, flavorful, beautiful on the plate, and full of surprises. Fast forward many years and I have accumulated a shelf full of Middle Eastern/Mediterranean cookbooks, many of them exclusively Persian. I love this cuisine so much, complex yet simple, refined yet rustic--consider it one of the greats, right up there with Mexican/French/Italian--that I find a new Persian cookbook hard to resist. It is an irresistible collection.

For all you picture hounds, there is a full-page color picture of the completed dish for every recipe. That's right. (I keep Kindle for PC installed on both my laptop and desktop computers for just such books as this. The pictures look good on my Kindle Fire (the 7" one), but they look spectacular on a large HD monitor. Every little detail... You foodies know what of I speak. Sigh!)

Ingredients are given in both metric and American tsp/tblsp/ounces etc. (I read somewhere recently that the U.S. is one of three countries left hanging on to non-metric measurements. Surely we will eventually bow to the majority, but I hope it's after I'm no longer cooking. In the meantime all my new kitchen measuring cups and spoons have both standards clearly imprinted, so I don't miss out, or get confused. Just a suggestion...) The whole cookbook has been edited with the view to international distribution. But, the one thing, the only thing, I've found which wasn't "translated" for Americans is the oven temperature, which is given in Centigrade and "gas mark". But the internet is full of converters, so no biggie.

Chapters are as follows:
Mezze (appetizers,etc.)--19 recipes
Breads and Grains--9 recipes
Soups, Stews, and Tagines--12 recipes
Roasts and Grills--22 recipes
Salads and Vegetables--26 recipes
Desserts and Sweet Treats--12 recipes
A grand total of 100 and I'm determined to cook my way through all of them.

There are a number of recipes for lamb, but beef can be easily substituted, a lesson learned from an old American friend married to an Iranian who always said she was a better cook than his mother (high praise indeed). I live in a small town, surrounded by small towns, where a variety of lambs cuts are expensive and not readily available. I don't know if the author would approve; I just know it can be done. (If you're interested, the book which made my friend into a "better than my mother's" Persian cook is "Persian Cooking" by Nesta Ramazani and is still in print and available on Amazon. It's fabulous beyond words and thorough, but be warned, there are no pictures.)

Any unfamiliar spices (sumac, for example) are easily obtainable online from vendors like Penzey's (the best, IMHO). Persians are very fond of fresh herbs in quantity, nothing unusual, but if you fall in love with this cuisine, you might want to grow some of your own, quite easily done in pots on a window sill in a pinch.

Just a few words about rice cooked Persian style: It is heavenly. Fluffy, tender, toothsome, aromatic, every grain separate from its neighbor. Fixed plain or fancy, it is hands-down the best prepared rice I've ever eaten. And it reheats beautifully for leftovers. You will never fix rice any other way.

This isn't a collection full of ingredients that you've never heard of or wouldn't recognize on the grocery shelf. The recipes are clearly written, easy to follow. Techniques are simple and successful results should be well within the reach of the average home cook. This would be a fine introduction to one of the world's great cuisines. Highest recommendation!
7 von 8 Kunden fanden die folgende Rezension hilfreich
One of the better cook books 9. November 2014
Von nagtav - Veröffentlicht auf
Format: Gebundene Ausgabe
One of the better cookbooks I have purchased in the recent years. I like the little background on the recipes and I love the fact it is not just Persian food. The total number of different recipes is amazing. I just could not put your book down. Sabrina you have done a great job with the pictures, simplifying the explanations and having both British and American measurements. My daughter and her friends have looked at the recipes and feel confident that they can duplicate your them. I am going to order a few more for Christmas presents.

Looking forward to your next book.
6 von 7 Kunden fanden die folgende Rezension hilfreich
We love this book 6. Juli 2014
Von clare tempany-afdhal - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
We love this book! Great easy to follow recipes with beautiful illustrations. Simple and vert tasty recipes. Reminds me of my mothers cooking
7 von 9 Kunden fanden die folgende Rezension hilfreich
Amongst the best middle eastern cookbooks 3. August 2014
Von M. Schmidt - Veröffentlicht auf
Format: Gebundene Ausgabe
First class recipes that serve as an essential primer in Persian and Middle Eastern cooking with some intelligent interpretations and beautiful presentation. Highly recommended.
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