Review by Booklist Review
Novice and experienced chefs who have little interest in Middle Eastern vegetarianism should, nevertheless, read this book by the author of Persia in Peckham (2007). Even if the thought of no-meat burgers or afghan hot-spots entices you to scurry off to a specialty supermarket, London food store owner Butcher's tongue-in-cheek personal narrative is simply irresistible because of such revelations and aphorisms as I already knew hummus is not the only career option for a self-respecting chickpea and Westerners are wusses when it comes to herbs. Her more than 130 recipes yield, in addition to giggles, a great deal of wisdom. Side bars on such subjects as street food from Marrakesh to Iran, olives, and pantry items are all educational and occasionally eye-opening. Not only is almost every recipe accompanied by elegant color photographs, but each recipe features enough patter to coax anyone into the try it, you'll like it mindset. The range is enticing, from naan, beet and orange salad, and fried-egg pita pockets to carrot and cardamom soup, Middle Eastern ratatouille, and fig jam with chopped pistachios.--Jacobs, Barbara Copyright 2010 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
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.) (c) Copyright PWxyz, LLC. All rights reserved.
(c) Copyright PWxyz, LLC. All rights reserved
