Sally Butcher – författare

For every season, every taste and every mood – this is soup in all its soulful, generous, globally inspired glory. From the first bubbling pots to the most inventive modern bowls, soup has always been about comfort, community and creativity.This book celebrates the past, present and future of our favourite soups and stews, drawing on traditions from Iran to Iceland, the Caribbean to the Mediterranean, and everywhere in between. Nourishing, affordable and endlessly adaptable, soup has fed families, forged friendships and inspired recipe-swapping across generations.Inside you’ll find chilled soups for hot days and deep, slow stews for dark evenings; light broths, vegetable stocks, fish flavours, meat-rich classics and even dessert soups.Expect nostalgia and invention in equal measure: gazpacho and matzo balls, chowders and callaloo, pea and ham, fake shark’s fin and finishing touches that turn a good bowl into a great one.

A 10th anniversary edition of a beautiful collection of quick, healthy, and easy-to-prepare recipes inspired by the Middle East.

The part-time vegetarian who was identified in Sally’s first book, Veggiestan, has become a thing. Great swathes of the population are now eschewing meat for the best part of the week in favour of healthier, vegetable–based alternatives. The appetite for new ways to brighten your broccoli, add sparkle to your spinach and titillate your tomatillos has never been greater. Since opening her vegetarian café within her shop Persepolis, Sally has seen an explosion of interest in her Middle Eastern-influenced vegetarian dishes.Inspired by the food Sally serves up daily to her hungry customers, this sequel to Veggiestan, ventures a little further from the Middle Eastern shores, deserts and mountain ranges to other continents and beyond... The book still mostly draws on Sally’s experience in Mediterranean and Middle Eastern cuisine, but once again she looks to all parts of the globe for vegetarian recipes (and stories).Persepolis brings you the most outstanding (and fun) ways of feeding without meat or fish, stopping along the way for a chat with the residents and a bit of sightseeing. 150 new recipes, including more vegan recipes/alternatives, offer a fantastic variety of ideas for the vegetarian cook.

This comprehensive book from acclaimed author Sally Butcher looks at salad bowls across the world in 150 recipes. The recipes feature a number of archaic, traditional and staple dishes – as well as more modern recipes for quick dinners and lunch on the go.Divided into fourteen chapters (Herbs and Leaves; Vegetables; Beans; Roots; Grains and Pasta, Rice, Cheese, Fish, Meat, Dips, Fruity Salads, Salads for Pudding, The Dressing Room, The Prop Cupboard), no stone is left unturned in pursuit of the ultimate salad recipe. Recipes are flagged where relevant with tags such as ‘super-healthy’ or ‘main course’ to make it more user-friendly. Seasoned with Sally's trademark mixture of folklore and anecdotes, and with photography from renowned food photographer Yuki Sugiura, this is an essential book for any cook.

Join Sally Butcher, owner and chef of iconic Peckham-based café and grocery shop, Persepolis, as she shares her take on Middle Eastern street fare, snacks and meze. Increasingly, formal dining is being nudged aside in favour of meze-style spreads, and street food has come of age. Meze picks out the Middle East’s most exciting street food and snacks including a range of kebabs, nuts, nibbles and sweet halwah, to bring together for family and friends.From Aubergine-wrapped Chicken, and Rabbit and Fig Kebabs, to Lebanese Street Pizza Bread and Sudanese Mashed Broad Beans. With drinks to serve alongside such as Iced Turkish Delight Coffee or Kashmiri Tamarind Cooler, without forgetting puddings for a sweet finish, you too can create the home shawarma experience and the definitive Middle Eastern meze.Packed with recipes from across the region and Sally's trademark wit and informed anecdotes, this is a burst of intoxicating flavours for all Middle Eastern food enthusiasts.

Veggiestan, ‘the land of vegetables’ refers to the Middle Eastern region that merits such a name; a region that is bubbling, simmering and bursting with vegetarian traditions and recipes – much like this book.Sally Butcher runs the acclaimed Persian food store and restaurant Persepolis in Peckham, London. Her first book, Persia in Peckham, was published to critical acclaim and shortlisted for the 2008 Andrew Simon Award. It was selected by the Sunday Times as their cookery book of the year. Since then Sally has gone on to write Veggiestan, Snackistan, Salmagundi and Persepolis.Perhaps best known for Veggiestan, one of the first books to delve into cooking vegetarian Middle Eastern food, a topic that has only grown in popularity since 2011, much of it down to the visibility Ottolenghi has given the subject in recent years.*Please note that this anniversary edition is new format only – all content remains unchanged from the 2011 first edition.*

Veganistan is a brand new volume from Sally Butcher following the silk trail started by Veggiestan and Persepolis.After the success of bestseller Veggiestan, Sally Butcher continues her gastronomic journey along the Silk Road with Veganistan. In response to many requests in her Peckham restaurant, Persepolis, Sally has created a vegan cookbook celebrating plants and wholefoods with the luscious flavours of the Middle East.A masterclass in inventive vegan cooking, the chapters range from hot and cold mezze, fermentation and pickling, and bread and grains to delicious desserts, divine drinks, and vegan meat, dairy and egg substitutes. Stand-out recipes include beetroot and sour cherry gazpacho, mushroom and chestnut borek, seitan kebabs, Persepolitan sauerkraut, and quince and cardamom trifle.Written in Sally's witty and reassuring voice, Veganistan will bring something new to your kitchen and equip you with the skills to make stunning vegan food for any occasion.Contents:Simple MezeSalads and Cold StartersSoups, Snacks and Hot StartersBread, Rice and GrainsFrom the Stewing PotFrom the OvenFrom the Frying Pan and Into the FireSalted, Smoked, Fermented and Pickled FoodsSweet TreatsDrinksA Cheater’s Guide to Vegan ‘Meat’: ‘Dairy’ and ‘Egg’ Substitutes