Feasts, third cookbook from bestselling Sabrina Ghayour (Persiana; Sirocco) bought for September publication
Called Feasts, the new book will be a follow up to her awardwinning debut cookbook Persiana: Recipes from the Middle East & Beyond, and no.1 bestseller, Sirocco: Fabulous Flavours from the East. Feasts will be published in September at £20 in hardback.
According to the acquisition statement, 'Feasts presents a delicious array of Middle-Eastern dishes to bring together family and friends, from breakfast to banquets and the simple to the sumptuous. Recipes include Whipped ricotta toasts, Savoury pork & fennel baklava, Lamb, plum and preserved lemon stew, Ultimate chicken shawarmas, Aubergine rolls, Saffron roast potatoes, Spiced rhubarb cake with cinnamon cream and White chocolate, cardamom & macadamia squares, all in Sabrina’s much-loved, accessible style.'
Jackson said: "Sabrina Ghayour is never more in her element than when she’s preparing a spectacular meal to share with those around her. The good news is that her generous style of feeding family and friends is all flavour and no fuss with Feasts in hand. Packed with inspiration, ideas and Middle-Eastern influenced menus for all year round, this will become a new classic for gatherings large and small."
Chef, food writer and cookery teacher, Ghayour was named The Observer’s Rising Star of Food in January 2014, and her debut cookbook, Persiana, was published to critical acclaim in May 2014. Persiana has gone on to sell over 150,000 copies in the UK via Bookscan and was named Observer Food Monthly’s Best New Cookbook in October 2014. Since then it has been sold into ten co-edition territories worldwide so far. Her follow up, Sirocco, debuted at no. 1 and was a Sunday Times bestseller.
Ghayour said: "In Feasts, I revisit the now-more familiar ingredients and recipes from Iran,
the Middle East, Turkey and North Africa but with completely new recipes, combinations and flavours,
many inspired by my travels and the way we eat today. Although the recipes and ingredients now feel
more familiar than before, they still provide plenty of new inspiration for the cook at home, to achieve new flavour combinations and new comfort, weekend or just family favourites without much fuss.”