Bazaar: Vibrant Vegetarian Recipes

by Sabrina Ghayour

Overview

One of the Washington Post's most inspiring cookbooks of 2019

bazaar
noun: a market in the Middle East

Bazaar is a colorful, flavourful and satisfying celebration of vegetable dishes, designed tosuit every occasion and every palate. The magic of this cookbook is that you won't feel like anything is missing, with dishes full of easy-to-achieve flavors and depth that would win over even the most die-hard carnivore.

Each recipe utilizes the abundance of varied flavour profiles of the East, from spices, herbs and perfumed aromatics to hearty staples such as grains and pulses, combined with plenty of fresh fruit and vegetables. You will find salads for all seasons, spectacular sides, bowl comfort, moreish mains and sweet treats.

Recipes include:
Grilled halloumi flatbreads with preserved lemon salsa
Charred tomato & roasted chili soup with herb-fried croutons
Root vegetable bastilla
Grilled tofu salad with peanuts, sweet tamarind & spiced miso dressing
Potato, ricotta & herb dumplings with walnuts & chili butter
Feta, pul biber & oregano macaroni cheese
Courgette, orange & almond cake with sweet orange yogurt frosting

Product Details

ISBN-13:	9781784725754
Publisher:	Octopus Books
Publication date:	05/07/2019
Pages:	240
Sales rank:	1,125,539
Product dimensions:	7.60(w) x 9.80(h) x 1.00(d)

About the Author

A chef, food writer and culinary teacher, Sabrina Ghayour is one of the strongest voices in Middle Eastern food today.

Sabrina's debut cookbook, Persiana, was awarded 'Best New Cookbook' at the Observer Food Monthly awards 2014 and 'Book of the Year' at the 2015 Food & Travel Awards. Her follow up, Sirocco, and her most recent book, Feasts, were London Sunday Times bestsellers.

Editorial Reviews

★ 03/04/2019

Chef and culinary instructor Ghayour (Persiana) offers a dazzling and appetizing array of largely Middle Eastern–inspired vegetarian dishes in this superb collection. She builds flavor using as few ingredients as possible, and offers up an arresting lineup of starters, soups, breads, salads, and mains. Recipes that are sure to entice include a lusciously creamy fava bean and ricotta dip as well as potato skins stuffed with feta and scallions. There are surprising combinations such as a corn, potato, and cheddar chowder, and a chickpea paneer, spinach, and preserved lemon stew. Equally enticing recipes include zucchini stuffed with bulgur, feta, and preserved lemons; caramelized onion, feta, and olive tarts; and stir-fried kale with chestnuts, mushrooms, and chickpeas. Ghayour also offers a worthy dessert chapter that will convince home cooks to make a zucchini, orange, and almond cake; a raspberry and mascarpone no-bake cheesecake; and a coffee mousse with spiced chocolate and black pepper. Gorgeous full-color photos accompany each recipe. For those looking to incorporate more vegetarian meals into their diet, this collection is guaranteed to provide tasty options suitable for every palate. (May)

Publishers Weekly

'Easy to decipher, packed with lots of flavour and...surprisingly easy to pull off'—Huffington Post

From the Publisher

★ 06/01/2019

Like the bazaar of the title, the taste influences of this book by food writer Ghayour (Persiana) are many. While anchored firmly in Iran with Persian ingredients (rose harissa, pomegranate, pistachio) and the more generally Middle Eastern spices (sumac, pul biber chili and za'atar), there is a pan-Eastern palette as well. Japanese miso provides umami in a dressing and paneer stands in for the sturdy haloumi. Meat is at the heart of many Iranian meals, but vegetables and vegetarian recipes are not absent from Persian cookbooks. Najmieh Batmanglij's Joon: Persian Cooking Made Simple lists several, but this work features vegetarian dishes, from appetizers to desserts. Ingenious techniques turn standards into standouts—"Pom-Bombe," a gorgeous pomegranate-and-pistachio encrusted version of the cheese ball could be a holiday table centerpiece. Macaroni with feta, oregano, and red chili is a sumptuous comfort food. The spices and herbaceous sauces are key to the unique tastes. While some ingredients are not readily found in all supermarkets, all are available online. VERDICT An ancient cuisine expanded with a world of distinct flavors; readers will find dishes to savor again and again.—Jeanette McVeigh, formerly Univ. of the Sciences, Philadelphia

Library Journal