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Review
Had us salivating over Persian-style jewelled rice, Moroccan-style beetroot and orange salad...Butcher writes like a dream, really know hers Middle Eastern foodstuffs and offers enticing recipes. An absolute must for the vegetarian on your gift list. --Delicious magazine, December 2011 issue
Product Description
VEGGIESTAN. Literally: 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.
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Most Helpful Customer Reviews
6 of 6 people found the following review helpful:
5.0 out of 5 stars
Best vegetatrian cook book EVER!,
By Alice Swan (UK) - See all my reviews
This review is from: Veggiestan: A Vegetable Lover's Tour of the Middle East (Hardcover)
This book is jam packed with delicious and varied recipes. I have cooked a number of things already and every one has been a success. The Palestinian Upsidedown Cake - an aubergine/vegetable/rice concotion - is an absolute dream. Already a favourite in my kitchen. I would highly recommend this to everyone, vegetarian or not.
26 of 30 people found the following review helpful:
4.0 out of 5 stars
Food too good to be the sole preserve of vegetarians,
By E. L. Wisty "If you hear about C. P. Snow exp... (Devon, UK) - See all my reviews (VINE VOICE) (TOP 500 REVIEWER)
This review is from: Veggiestan: A Vegetable Lover's Tour of the Middle East (Hardcover)
Sally Butcher's debut Persia in Peckham received many rave reviews. Personally I thought it was okay, when measured against other Iranian cookbooks available, and thought the presentation lacking and the writing style a bit irritating at times.This new book covering the wider Middle East would appear, from the title and strapline, to be targetted at vegetarians. Since meat is still a special occasion food for many in the region, any faithful book on its cuisine should be largely vegetarian anyway. It's only to pander to rich, Western eating habits that so many Middle Eastern cookbooks contain so many meat dishes. This is food too good to be the sole preserve of vegetarians. The recipes here cover the range from the well known to the less familiar but still authentic, through to many 'Middle Eastern inspired' creations by Ms Butcher herself. There's plenty in here I would love to make, and it's not too often you can say that of the many cookbook offerings saturating the market these days. I particularly like the preserves section, and the 'muraba-e murch-e surkh wa piaz' (onion, chilli and mint jam) will probably be one of the first things here I will produce. It should be noted as a minor caution that there are a number of recipes involving ingredients which would undoubtedly be easy to source if you live down the Edgeware Road (moghrabieh, kashk, quroot, reshteh, pekmez and so on) but not if like me you live in deepest Devon. This is a better presented work than 'Persia in Peckham', better laid out and with reasonably plentiful photographs of some of the dishes. The mildly irritating, 'jocular' (depending on your point of view) writing style remains. Nevertheless a recommended book.
2 of 2 people found the following review helpful:
4.0 out of 5 stars
Not just for herbivores,
By Flower petal (UK) - See all my reviews
This review is from: Veggiestan: A Vegetable Lover's Tour of the Middle East (Hardcover)
The author has a fun and light-hearted writing style and I enjoyed reading the book almost as much as I enjoyed the recipes. Vegetables are central to middle-eastern cuisine and this is a pre-requisite for liking this book. The recipes are authentic and the author displays impressive knowledge. The book is boken down into the following chapters:bread and pastry (my personal favourite) herbs and salad dairy and eggs soup legumes and pulses rice and grains vegetables cooking with fruit saucing, pickling and preserving desserts index further reading ackowledgements The recipes cover cuisine from most of the middle east. What might some readers not like? I hope nothing, but some ingredients, from past experience, I know will be perceived as 'exotic'. However, substitutions are always suggested. Many of the recipes could be used (at the risk of blasphemy!)in conjuction with meat and fish. Very good book for anyone who enjoys or is keen to discover middle-eastern food.
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