Sabrina Ghayour's Feasts to Octopus

Sabrina Ghayour's Feasts to Octopus

Mitchell Beazley is publishing a third cookbook from Sabrina Ghayour, entitled Feasts. 

The book will be the follow up to her debut cookbook Persiana: Recipes from the Middle East & Beyond and second book Sirocco: Fabulous Flavours from the East.

Stephanie Jackson, publishing director at Octopus Publishing Group, acquired world rights all languages from Martine Carter at Sauce Management.

Feasts will be published in September 2017 at £20 in hardback and presents an array of Middle-Eastern dishes, from "breakfast to banquets, and the simple to the sumptuous".

The book includes recipes for a wide range of occasions, presented in an accessible style, such as for: whipped ricotta toasts; savoury pork and fennel baklava; lamb, plum and preserved lemon stew; "ultimate" chicken shawarmas; aubergine rolls; saffron roast potatoes; spiced rhubarb cake with cinnamon cream; and, white chocolate, cardamom and macadamia squares.

Ghayour, a chef, food writer and cookery teacher, was named the Observer’s Rising Star of Food in January 2014, and her debut cookbook, Persiana, has gone on to sell over 150,000 copies in the UK, according to Octopus. It was named Observer Food Monthly’s Best New Cookbook in October 2014 and, since then, has been sold into 10 co-edition territories worldwide.

Jackson said: "Sabrina Ghayour is never more in her element than when she’s preparing a spectacular meal to share with those around her. The good news is that her generous style of feeding family and friends is all flavour and no fuss with Feasts in hand. Packed with inspiration, ideas and Middle-Eastern influenced menus for all year round, this will become a new classic for gatherings large and small."

Ghayour commented, “In Feasts, I revisit the now-more familiar ingredients and recipes from Iran, the Middle East, Turkey and North Africa but with completely new recipes, combinations and flavours, many inspired by my travels and the way we eat today. Although the recipes and ingredients now feel more familiar than before, they still provide plenty of new inspiration for the cook at home, to achieve new flavour combinations and new comfort, weekend or just family favourites without much fuss.”