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So, What's in the Book?

Rice Pilaf with Sour CherriesRice Pilaf with Sour Cherries and Golden Crust (recipe in “Pomegranates and Saffron”)

 

Friends, thank you so much for showing such great support to my cookbook! Your pre-orders keep coming!

I’ve received quite a few emails from some of you, asking about the contents of the book and the type of recipes included in it. Below is the CONTENTS page picture (disregard the page numbers for now). There are 15 food categories, including appetizers and salads, soups and stews, lamb and beef, poultry and game, fish, and others. Most recipes (about 90%) have never been published on the blog, while the rest are some favorites from here.

Besides recipes, the book will contain interesting information on the country’s hospitality, holidays, and lots of food-related sayings and proverbs throughout. You will also find chapters on basics and techniques of Azerbaijani cooking, a glossary of commonly used ingredients and culinary terms, conversion charts, and additional resources about the country.

I hope you will enjoy reading this book and cooking from it as much as I did writing it for you.

Note that the First Edition is Limited. To pre-order your own copy  please click HERE.

For more information, go to: http://azcookbook.com/pomegranatesandsaffron/

Thank you!

Pomegranates and Saffron Book Contents

  • Greek Chicken with Carrots and Fennel
    Greek Chicken with Carrots and Fennel
    March 9, 2017 by
    If you are looking for an easy, one-pot meal that will save you a lot of time preparing and cooking while satisfying your taste buds, look no further. Make Greek Chicken with Carrots and Fennel. I made it recently and loved it. The recipe for this scrumptious dish comes from the wonderful book on olive oil by my blogger friends...
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  • Pistachios and Barberries | AZ Cookbook
    Links to Reads, March 2017
    March 3, 2017 by
    The brand new March has brought with it a new round of Links to Reads that I hope you will enjoy reading. Don’t forget to click on “Read More” at the end for more cool links. * Did you know that butter was discovered quite by accident centuries ago? * A food-allergen detection device for diners, invented at MIT. *...
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  • Swiss Chard and Spinach Crostata with Fennel Seed Crust
    Swiss Chard and Spinach Crostata with Fennel Seed Crust
    February 27, 2017 by
    If you, like me, love leafy greens and quiche-like bakes of all sorts, then Swiss Chard and Spinach Crostata with Fennel Seed Crust should be right up your valley, and you should make it as soon as possible. So good! I spotted the recipe in Cara Mangini’s wonderful new cookbook, The Vegetable Butcher, that she introduced during the book luncheon...
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  • Bulgur Salad with Beets and Apples
    Bulgur Salad with Beets and Apples
    February 21, 2017 by
    A few weeks ago, we were invited to a dinner, where our friend, a fantastic cook, Yasemin of Yasemin’s Kitchen, spread an irresistible Turkish feast we absolutely fell in love with. Among the bright array of dishes Yasemin prepared, including eggplant, peppers, and tomatoes in olive oil (kirli kizartmasi), green salads, pilafs and boreks, one dish stood out for me...
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  • Cinnamon Raisin Babka
    Cinnamon Raisin Babka
    February 16, 2017 by
    A couple of days ago, I found myself craving  sweet breads, and as a result,  frantically leafing through cookbooks in search of something tall, filled, tender, and perfect with a cup of tea. I discovered the perfect recipe in Faye Levy‘s cookbook, 1,000 Jewish Recipes, that I was lucky to have signed by the author (and now my friend!) at...
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