The New Middle Eastern Vegetarian: Modern Recipes from Veggiestan

Overview

In this upbeat guide to Middle Eastern vegetarian cooking, Sally Butcher proves that the region is simply simmering, bubbling, and bursting with sumptuous vegetarian traditions and recipes. Written in her trademark engaging and knowledgeable style, Sally takes a fresh look at many of the more exciting ingredients available today in local grocery stores and supermarkets as well as providing a host of delicious recipes made with more familiar fare. From fragrant Persian noodle rice to gingery tamarind eggplants, ...

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Overview

In this upbeat guide to Middle Eastern vegetarian cooking, Sally Butcher proves that the region is simply simmering, bubbling, and bursting with sumptuous vegetarian traditions and recipes. Written in her trademark engaging and knowledgeable style, Sally takes a fresh look at many of the more exciting ingredients available today in local grocery stores and supermarkets as well as providing a host of delicious recipes made with more familiar fare. From fragrant Persian noodle rice to gingery tamarind eggplants, pink pickled turnips and rose petal jam, The New Middle Eastern Vegetarian is filled with aromatic herbs and spices, inspiring ideas and all the knowledge needed to cook wonderful vegetarian food from the Middle East and beyond.

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Editorial Reviews

Publishers Weekly
In her second cookbook, Sally Butcher, London-based food writer and proprietor of Persepolis, a Persian food emporium, turns her attention to vegetarian dishes from the Middle East. “I am an omnivore, but I don’t like meat very much,” she writes. Her delightful book is broken down into sections including bread and pastry, herbs and salad, rice and grains, and vegetables. Interesting facts make Butcher’s passion for and vast knowledge of Middle Eastern cuisine obvious from the start (her husband is Iranian, and she first learned to cook Middle Eastern dishes from her mother-in-law). Simple and refreshing, Butcher’s dishes will tempt even the most enthusiastic carnivore. Persian rice cake is made with saffron steeped in water and spinach; turmeric is added to cheese-baked egg stuffed tomatoes; pumpkin is mixed with bulgar in the casings for Mr. Hadda’s pumpkin kibbeh; and grape syrup brightens cabbage and vine leaves. Recipes are accompanied by vivid food photographs. (Aug.)
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Product Details

  • ISBN-13: 9781566569019
  • Publisher: Interlink Publishing Group, Incorporated
  • Publication date: 4/1/2014
  • Edition description: Reprint
  • Pages: 272
  • Sales rank: 677,749
  • Product dimensions: 7.20 (w) x 9.60 (h) x 1.20 (d)

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