Vegan Recipes From The Middle East

Author: Parvin Razavi

Stock information

General Fields

  • : $49.99 NZD
  • : 9781910690376
  • : Grub Street
  • : Grub Street
  • :
  • : 0.74
  • : March 2017
  • : 240mm X 170mm
  • : United Kingdom
  • : 49.99
  • : July 2017
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  • :
  • : books

Special Fields

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  • : Parvin Razavi
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  • : Hardback
  • : 1707
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  • : English
  • : 641.56360956
  • : General Adult
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  • : 192
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  • : Colour illustrations and photography throughout
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Barcode 9781910690376
9781910690376

Description

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.

Promotion info

In 2016 The Vegan Society in partnership with Vegan Life Magazine commissioned research that found that there were over half a million vegans in Great Britain: three and a half times as many as estimated in 2006.

Author description

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 food blog 'thx4cooking' and began as an editor at Biorama, a magazine for a sustainable lifestyle.