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.
Sally Butcher is an accidental and accident-prone shop-keeper, and before that that she was an accidental and accident-prone chef. But both experiences have given her a lot to laugh about and even more to write about.
When she is not writing books in the back room, she blogs and tweets prolifically, helps her husband run their corner-shop, Persepolis, and organises all sorts of extra-curricular pop-up stuff. She is what is known in the trade as 'a bit of a busy body'.