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Library Journal★ 11/15/2014
Self-taught cook Ghayour lives in London, where she hosts supper clubs, pop-up dinners, and other culinary events. With this stunning collection of approachable Middle Eastern recipes, the author dispels the notion that Persian, Turkish, Arab, and Armenian cuisines are too complicated for home cooks. In six chapters overflowing with photos of vibrantly sauced and garnished foods, she presents small plates, breads, salads, desserts, and other dishes that can be served individually or as part of a feast. Ingredients newly popularized by Yotam Ottolenghi's best-selling cookbooks—pomegranate molasses, sumac, harissa, and nigella seeds, for example—feature prominently here, appearing in Eastern-style focaccia, harissa and preserved lemon roasted poussins, blood orange and radicchio salad, and other recipes. VERDICT In a word, outstanding.