I received this as a review copy from the Australian publisher, Hachette, at no cost. It’s available now; RRP $39.99.
I own all of Sabrina Ghayour’s cookbooks. Her first, Persiana, is one of my favourite cookbooks ever. Every book has been produced beautifully, and every recipe I have tried has been great. This new book is no exception.
Ghayour is Persian by background, and having grown up in Britain she brings a (ugh, buzz word) fusion to cuisines that really works. I recently started following her Instagram account, and the enthusiasm that appears in her descriptions of the recipes comes through there, too. She’s a delight.
The idea of a ‘simple’ cookbook is a perennial one; it’s come around again recently, it seems to me. I was a little surprised that Ghayour got into it – not that her other recipes have ever been that hard, but that it seemed an odd genre for her to get into. But actually, this does fit: she’s into encouraging everyone that they can cook, that doing so doesn’t need brand new, hard to get, and fresh-or-lose-it ingredients every time. She’s a big fan (from her Insta account) of using pantry essentials really well. Of course, her pantry isn’t necessarily mine; but once you’ve bought sumac or tahini (which, let’s be honest, actually are always in my pantry), you’ve got them and you can keep using them.
Anyway! The recipes are once again easy to follow, and every recipe I’ve tried has been a hit. Baked sweet potato chips with za’atar were great; beans with tahini and preserved lemon is inspired and I want to do beans like this forever. Carrot with pistachio, dill, and lime; baked butternut that’s then mashed with yoghurt and chilli and dill… and absolutely fantastic felafel. And that’s just the vegetables! Variations on chicken kebabs, and kofte, and the solution when my veg box has a full celery: lamb, celery and parsley stew (yes, when I ask for 100g of parsley, I meant it. It didn’t even make a dent in the parsley thicket). I haven’t had a chance to cook any dessert yet, but: white chocolate, pistachio, and raspberry tiramisu. Nuff said.
The book is divided into Effortless Eating; Traditions with a Twist; The Melting Pot; Something Special (sticky peach and halloumi skewers!!) and Cakes, Bakes, and Sweet Treats. I am keeping this book out on the counter to keep cooking from over the next … I dunno, six months?
Highly recommended. An excellent introduction to Ghayour’s style of cooking and recipe writing.