Soup is comfort in a bowl: nourishing, affordable and endlessly adaptable. But it can also be fresh, fiery, fragrant, hearty and seriously inventive. For every season, every taste and every mood, SIMMER celebrates the world’s greatest soups and stews, from time-honoured classics to brilliant twists and unexpected discoveries. From Iran to Iceland, the Caribbean to the Mediterranean and everywhere in between, this is soup without borders. Discover cooling bowls for hot days, slow-simmered stews for cold nights, delicate broths, creamy chowders, meaty classics, vibrant vegetable soups and even something sweet.Expect nostalgia, surprise and plenty of flavour, ladled up in equal measure:FRESH AND ZINGY: Bloody Mary Gazpacho, Persian ‘Matzo Ball’ SoupCREAMY AND VIBRANT: Sweetcorn Chowder, Jamaican CallalooHEARTY AND HOMELY: Proper Pea and Ham, Fake Shark’s Fin SoupSPICED AND SOUL-WARMING: Turkey Mulligatawny, Sweet Afghan Pumpkin SoupRICH AND FRAGRANT: Sweet Potato and Apricot Tagine, Chinese Braised Beef SoupPLUS: Clever finishing touches that turn a good bowl into a great one.

Soup is comfort in a bowl: nourishing, affordable and endlessly adaptable. But it can also be fresh, fiery, fragrant, hearty and seriously inventive. For every season, every taste and every mood, SIMMER celebrates the world’s greatest soups and stews, from time-honoured classics to brilliant twists and unexpected discoveries. From Iran to Iceland, the Caribbean to the Mediterranean and everywhere in between, this is soup without borders. Discover cooling bowls for hot days, slow-simmered stews for cold nights, delicate broths, creamy chowders, meaty classics, vibrant vegetable soups and even something sweet.Expect nostalgia, surprise and plenty of flavour, ladled up in equal measure:FRESH AND ZINGY: Bloody Mary Gazpacho, Persian ‘Matzo Ball’ SoupCREAMY AND VIBRANT: Sweetcorn Chowder, Jamaican CallalooHEARTY AND HOMELY: Proper Pea and Ham, Fake Shark’s Fin SoupSPICED AND SOUL-WARMING: Turkey Mulligatawny, Sweet Afghan Pumpkin SoupRICH AND FRAGRANT: Sweet Potato and Apricot Tagine, Chinese Braised Beef SoupPLUS: Clever finishing touches that turn a good bowl into a great one.

The history, and the future, of our favorite soups from across the globe. Full of nostalgia, new inventions and lots of soupy goodness.Ash Paz is Farsi for chef, but translate it literally and you get "soup maker." Ash is a particular range of soups almost unique to Iran, and their significance to Persian culture is signified by the fact that they define someones qualification as a chef i.e. if you can make ash you make the grade in the kitchen. Soup IS important. The Iranians have got it right. The first cooked food almost certainly consisted of some form of broth, and the art of cooking, and indeed eating for pleasure rather than survival, evolved globally out of the first soup and stock pots.Soup is an inexpensive, fast and tasty way to provide nutrition. Many communities and friendships have been formed over the preparation, distribution and consumption of soupas well as recipe swapping, which makes the foundations of this book by seasoned food writer Sally Butcher, proprietor, with her husband and partner Jamshid Golshan Ebrahimi, of London's favorite cafe and international food shop.

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

In this upbeat guide to Middle Eastern vegetarian cooking, Sally Butcher proves that the region is simply simmering, bubbling, and bursting with sumptuous vegetarian traditions and recipes. Sally takes a fresh look at many of the more exciting ingredients available today as well as providing a host of delicious recipes made with more familiar fare. From fragrant Persian noodle rice to gingery tamarind aubergines, pink pickled turnips and rose petal jam, The New Middle Eastern Vegetarian is filled with inspiring ideas and all the knowledge needed to cook wonderful vegetarian food from the Middle East and beyond.

Persepolis is a foodie's paradise. Sally Butcher and her husband Jamshid have created a food store from heaven, gathering all that's best from Iran and the Middle East. Chef and food writer Tom Norrington Davies remarks that 'Persepolis is my corner shop. But even if it wasn't, I'd happily cross town and country to get there. Otherwise I'd miss the heady scent of their herbs and spices every time I opened my kitchen cupboards. Persepolis is an emporium in the true sense of the word. It feels exotic and local all at once, and this is, in no small part, thanks to Sally Butcher. She is always happy to give advice on everything from chick peas to hookahs with the same warm mix of humour, expertise and enthusiasm. And if the samovar is on you get all the above with a cuppa. Persepolis is the sort of place no neighbourhood should be without.' This book distills all that is remarkable about the shop and the style of cooking that it supports. Sally herself is English, but she has had to learn the ways of her customers and her husband's family. She is a matchless interpreter of Persian food and cookery, as well as of modern Iran and the tremendous changes that have been going on in that society since the revolution. This book offers readers a way to enter into the Persian experience, to understand how the cuisine has developed, and to appreciate how the cookery (and the society) is reacting to the modern world. The recipes are full and informative, covering every aspect of Persian cookery from soups and stews to drinks and sweetmeats. This will be a book to remember, and a book that will be applauded and endorsed by some of the most respected of our modern food writers and chefs.

VEGGIESTAN or ''land of the vegetables''. There is of course no such word, and no such country. But in this upbeat guide to Middle Eastern vegetarian cookery Sally Butcher proves that the region more than merits the term, and that its constituent nations are simmering, bubbling, bursting with sumptuous vegetarian traditions and recipes. Written in her trademark engaging and knowledgeable style, Sally takes a fresh look at many of the more exciting ingredients available on our high streets today as well as providing a host of delicious recipes made with more familiar fare. From fragrant Persian noodle rice to gingery tamarind aubergines, pink pickled turnips and rose petal jam this book is filled with aromatic herbs and spices, inspiring ideas and all the knowledge needed to cook wonderful vegetarian food.

Hot on the heels of Veggiestan, Sally Butcher brings us Snackistan: a fictitious land where tummies are always full, and there’s a slightly naughty smile on every face. Snackistan does not, of course, exist, any more than Veggiestan does. It is, rather, a borderless confederation of the Middle East’s favourite foodstuffs. The simple fare that people actually eat on a daily basis: dishes they prepare at home, or cook to share with friends, or look forward to indulging in at the end of the week. We all like to snack – increasingly, formal dining is being nudged aside in favour of meze-style spreads. And, at the same time, street food has come of age. In malls and farmers markets across the world, food on the hoof has become a stylish and popular way to feed. This book picks out the Middle East’s most exciting street foods and meze dishes, together with a range of homely and simple snack recipes elicited from family and friends. Chapters comprise Nuts and Nibbles, Fishy Things, Meat on Sticks, Meat Not on Sticks, Salady Stuff, Hot Veggie Dishes, Mostly Carbs, Puds, & Something to Wash it Down With. The burst of flavours is intoxicating, as is Sally's trademark wit and attention to detail – a must-buy for all Middle Eastern food enthusiasts.

Salmagundi is a 17th-century English word denoting a salad dish comprising, well, everything. The nearest modern equivalent is Fiambre, a Guatemalan salad containing in excess of twenty ingredients. This comprehensive new 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 – and a whole lot of funky new stuff as well. 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 'skinny-minny' 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 update for the foodie bookshelf.

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.

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.

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

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

Soup is comfort in a bowl: nourishing, affordable and endlessly adaptable. But it can also be fresh, fiery, fragrant, hearty and seriously inventive. For every season, every taste and every mood, SIMMER celebrates the world’s greatest soups and stews, from time-honoured classics to brilliant twists and unexpected discoveries. From Iran to Iceland, the Caribbean to the Mediterranean and everywhere in between, this is soup without borders. Discover cooling bowls for hot days, slow-simmered stews for cold nights, delicate broths, creamy chowders, meaty classics, vibrant vegetable soups and even something sweet.Expect nostalgia, surprise and plenty of flavour, ladled up in equal measure:FRESH AND ZINGY: Bloody Mary Gazpacho, Persian ‘Matzo Ball’ SoupCREAMY AND VIBRANT: Sweetcorn Chowder, Jamaican CallalooHEARTY AND HOMELY: Proper Pea and Ham, Fake Shark’s Fin SoupSPICED AND SOUL-WARMING: Turkey Mulligatawny, Sweet Afghan Pumpkin SoupRICH AND FRAGRANT: Sweet Potato and Apricot Tagine, Chinese Braised Beef SoupPLUS: Clever finishing touches that turn a good bowl into a great one.

Soup is comfort in a bowl: nourishing, affordable and endlessly adaptable. But it can also be fresh, fiery, fragrant, hearty and seriously inventive. For every season, every taste and every mood, SIMMER celebrates the world’s greatest soups and stews, from time-honoured classics to brilliant twists and unexpected discoveries. From Iran to Iceland, the Caribbean to the Mediterranean and everywhere in between, this is soup without borders. Discover cooling bowls for hot days, slow-simmered stews for cold nights, delicate broths, creamy chowders, meaty classics, vibrant vegetable soups and even something sweet.Expect nostalgia, surprise and plenty of flavour, ladled up in equal measure:FRESH AND ZINGY: Bloody Mary Gazpacho, Persian ‘Matzo Ball’ SoupCREAMY AND VIBRANT: Sweetcorn Chowder, Jamaican CallalooHEARTY AND HOMELY: Proper Pea and Ham, Fake Shark’s Fin SoupSPICED AND SOUL-WARMING: Turkey Mulligatawny, Sweet Afghan Pumpkin SoupRICH AND FRAGRANT: Sweet Potato and Apricot Tagine, Chinese Braised Beef SoupPLUS: Clever finishing touches that turn a good bowl into a great one.

The history, and the future, of our favorite soups from across the globe. Full of nostalgia, new inventions and lots of soupy goodness.Ash Paz is Farsi for chef, but translate it literally and you get "soup maker." Ash is a particular range of soups almost unique to Iran, and their significance to Persian culture is signified by the fact that they define someones qualification as a chef i.e. if you can make ash you make the grade in the kitchen. Soup IS important. The Iranians have got it right. The first cooked food almost certainly consisted of some form of broth, and the art of cooking, and indeed eating for pleasure rather than survival, evolved globally out of the first soup and stock pots.Soup is an inexpensive, fast and tasty way to provide nutrition. Many communities and friendships have been formed over the preparation, distribution and consumption of soupas well as recipe swapping, which makes the foundations of this book by seasoned food writer Sally Butcher, proprietor, with her husband and partner Jamshid Golshan Ebrahimi, of London's favorite cafe and international food shop.

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

In this upbeat guide to Middle Eastern vegetarian cooking, Sally Butcher proves that the region is simply simmering, bubbling, and bursting with sumptuous vegetarian traditions and recipes. Sally takes a fresh look at many of the more exciting ingredients available today as well as providing a host of delicious recipes made with more familiar fare. From fragrant Persian noodle rice to gingery tamarind aubergines, pink pickled turnips and rose petal jam, The New Middle Eastern Vegetarian is filled with inspiring ideas and all the knowledge needed to cook wonderful vegetarian food from the Middle East and beyond.

Persepolis is a foodie's paradise. Sally Butcher and her husband Jamshid have created a food store from heaven, gathering all that's best from Iran and the Middle East. Chef and food writer Tom Norrington Davies remarks that 'Persepolis is my corner shop. But even if it wasn't, I'd happily cross town and country to get there. Otherwise I'd miss the heady scent of their herbs and spices every time I opened my kitchen cupboards. Persepolis is an emporium in the true sense of the word. It feels exotic and local all at once, and this is, in no small part, thanks to Sally Butcher. She is always happy to give advice on everything from chick peas to hookahs with the same warm mix of humour, expertise and enthusiasm. And if the samovar is on you get all the above with a cuppa. Persepolis is the sort of place no neighbourhood should be without.' This book distills all that is remarkable about the shop and the style of cooking that it supports. Sally herself is English, but she has had to learn the ways of her customers and her husband's family. She is a matchless interpreter of Persian food and cookery, as well as of modern Iran and the tremendous changes that have been going on in that society since the revolution. This book offers readers a way to enter into the Persian experience, to understand how the cuisine has developed, and to appreciate how the cookery (and the society) is reacting to the modern world. The recipes are full and informative, covering every aspect of Persian cookery from soups and stews to drinks and sweetmeats. This will be a book to remember, and a book that will be applauded and endorsed by some of the most respected of our modern food writers and chefs.

VEGGIESTAN or ''land of the vegetables''. There is of course no such word, and no such country. But in this upbeat guide to Middle Eastern vegetarian cookery Sally Butcher proves that the region more than merits the term, and that its constituent nations are simmering, bubbling, bursting with sumptuous vegetarian traditions and recipes. Written in her trademark engaging and knowledgeable style, Sally takes a fresh look at many of the more exciting ingredients available on our high streets today as well as providing a host of delicious recipes made with more familiar fare. From fragrant Persian noodle rice to gingery tamarind aubergines, pink pickled turnips and rose petal jam this book is filled with aromatic herbs and spices, inspiring ideas and all the knowledge needed to cook wonderful vegetarian food.

Hot on the heels of Veggiestan, Sally Butcher brings us Snackistan: a fictitious land where tummies are always full, and there’s a slightly naughty smile on every face. Snackistan does not, of course, exist, any more than Veggiestan does. It is, rather, a borderless confederation of the Middle East’s favourite foodstuffs. The simple fare that people actually eat on a daily basis: dishes they prepare at home, or cook to share with friends, or look forward to indulging in at the end of the week. We all like to snack – increasingly, formal dining is being nudged aside in favour of meze-style spreads. And, at the same time, street food has come of age. In malls and farmers markets across the world, food on the hoof has become a stylish and popular way to feed. This book picks out the Middle East’s most exciting street foods and meze dishes, together with a range of homely and simple snack recipes elicited from family and friends. Chapters comprise Nuts and Nibbles, Fishy Things, Meat on Sticks, Meat Not on Sticks, Salady Stuff, Hot Veggie Dishes, Mostly Carbs, Puds, & Something to Wash it Down With. The burst of flavours is intoxicating, as is Sally's trademark wit and attention to detail – a must-buy for all Middle Eastern food enthusiasts.

Salmagundi is a 17th-century English word denoting a salad dish comprising, well, everything. The nearest modern equivalent is Fiambre, a Guatemalan salad containing in excess of twenty ingredients. This comprehensive new 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 – and a whole lot of funky new stuff as well. 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 'skinny-minny' 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 update for the foodie bookshelf.

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.

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.

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

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