Enjoyment, hospitality, tradition, creativity, sustainability and joy of life - these starting points were the inspiration for this book. Parvin Razavi has taken the fresh and varied cuisines of Iran, Armenia, Syria, Lebanon, Jordan, Egypt, Morocco and Turkey to create a beautiful vegan cookbook.
Whether as a main course or for the traditional mezze, this book contains dishes that blend natural culinary delights from the various food cultures, and combines them with contemporary approaches. Here are warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries.
Parvin Razavi
was born in Iran and spent her early years at the Caspian Sea and in Tehran until their family emigrated to Europe. She had always been fascinated by her family kitchen and her culinary talent was valued for many years just among her circle of friends, before she made her passion into her profession. From then on, she wrote her own very successful foodblog 'thx4cooking' and began as an editor at Biorama, a magazine for a sustainable lifestyle.
"Iran-born cook/food blogger, Parvin Pazavi (aka thx4cooking) has delved into her homeland culture and created a cookbook dedicated to sharing a variety of traditional and creative Middle East dishes. From spicy stuffed veggies to fragrant soups, delicate preserves, herbed flatbreads and delicious pickles and radishes - you'll be whipping up and tasting dishes of origin to Iran, Jordan, Egypt, Lebanon, Syria, Morocco and Turkey. However, this is more than your typical cookbook. Parvin was driven to produce a product that channels enjoyment, hospitality, innovation, sustainability and a joy of life. With added features like a glossary exploring herbs, ingredients and spices traditional to this part of the world, you learn how delicious food can be when centered on grains and pulse, nuts, vegetables and fruits."
— Cook Vegan
"Many dishes are simple recipes using vegetable, herbs and pulses that could easily be put together from the store cupboard and fridge, Recipes from Turkish coffee, boreks, and a delectable almond and rose filo coil cake decorated with rose petals, and a touch of Middle Eastern promise, perfect for the long balmy days of summer."
— Epoch Times
"Parvin Razavi has taken the fresh and varied cuisines of Ian, Armenia, Syria, Lebanon, Jordan, Egypt, Morocco and Turkey to create a beautiful book."
— Green Parent
2018 Gourmand Awards finalist in the Vegan category
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