Vegan Recipes from the Middle East

Parvin Razavi

This book contains dishes that blend natural culinary delights from the various food cultures and combines them with contemporary approaches.
Date Published :
July 2017
Publisher :
Grub Street Cookery
Language:
English
Illustration :
Colour photographs and illustrations throughout
Format Available    QuantityPrice
Hardback
ISBN : 9781910690376
Pages : 192
Dimensions : 9.5 X 6.75 inches
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In stock
$34.95

Overview
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Enjoyment, hospitality, tradition, creativity, sustainability and joy of life ̶ these starting points were the inspiration for this book. The cooking of vegetables is treated with reverence in the lands that make up the rich and varied tapestry of the Middle East. The people depend on the grains and pulses, nuts, vegetables and fruits of the region for their daily food and Parvin Razavi has taken the fresh and varied cuisines of Iran, Armenia, Syria, Lebanon, Jordan, Egypt, Morocco and Turkey to create a beautiful vegan cookbook. Whether as a main course or for the traditional mezze, this book contains dishes that blend natural culinary delights from the various food cultures and combines them with contemporary approaches. Here are warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries. The varied cuisines of the Middle East provide a wealth of vegan recipes. PARVIN RAZAVI was born in Iran and spent her early years at the Caspian Sea and in Tehran until their family emigrated to Europe. She had always been fascinated by her family kitchen and her culinary talent was valued for many years just among her circle of friends, before she made her passion into her profession. From then on, she wrote her own very successful foodblog ‘thx4cooking’ and began as an editor at Biorama, a magazine for a sustainable lifestyle.

About The Author
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Parvin Razavi was born in Iran and spent her early years at the Caspian Sea and in Tehran until their family emigrated to Europe. She had always been fascinated by her family kitchen and her culinary talent was valued for many years just among her circle of friends, before she made her passion into her profession. From then on, she wrote her own very successful foodblog ‘thx4cooking’ and began as an editor at Biorama, a magazine for a sustainable lifestyle.

REVIEWS
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“Why we love it: Short ingredient lists and easy-to-follow instructions make cooking Iranian, Moroccan, and Lebanese dishes easy for new vegan cooks, while inspiring seasoned chefs to try different cuisines.”

- VegNews

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