A food blog with delicious recipes and stories

Soon, Very Soon!

Soon, Very Soon!

A Glimpse at "Pomegranates and Saffron"

Samples pages from “Pomegranates and Saffron”

Soon, very soon, I will be flying to Istanbul to  get real close to my dream come true—to seeing my book actually come off the print! So very excited!

https://azcookbook.com/pomegranatesandsaffron/

So, I will spend about 10 day in the printing house, working  on color proofs and other printing-related things, then watching the printing team actually send the book to print. Cannot wait!

I’ll keep you updated about the progress of the things in my future posts.

Meanwhile, if you haven’t pre-ordered your copy of my cookbook “Pomegranates and Saffron: A Culinary Journey to Azerbaijan,” here’s a wrap-up of why I think you should not wait long:

* It is LIMITED FIRST edition and not many books are left already. 

* The book costs only $35 if you pre-order it now, online. Regular price will be $38 + bookstore markups and shipping and handling fees. 

Free shipping if you order 3 books or more in the U.S.!

* If you are in Azerbaijan, you do not pay any shipping fees if you pre-order your book now! Only $35, which is a promotional rate. You will pick up your copy in Baku for free. If you choose to wait, you will pay a regular price of $38 + bookstore markups if you buy in local bookstores or shipping and handling fees if you buy online. 

* If you are in Turkey, for a very limited time we offer a $35 per copy rate and minimal domestic (Turkish) shipping fees. Plus, order 3 books or more and you pay no shipping.

* Note the special rates and no or minimal shipping fees are only temporary and will soon be closed.

So, you have all the reasons to pre-order now. I would hate for you to miss on these opportunities I created for you so you have easier access to my cookbook.

By the way, we ship worldwide!

Pre-Order Here:

https://azcookbook.com/product/pomegranates-and-saffron/

Thank you and stay well! I’ll talk to you from another part of the world soon!  Wish me luck!

***

Previous posts about “Pomegranates and Saffron”:

My Book is Ready to Pre-Order!

So, What’s in the Book: Part I (book contents)

So, What’s in the Book: Part II

Some Exciting Cookbook News + Category Contents

Some Exciting News – Part II

  • Eggplant and Mushroom Baked Saffron Rice (Tahcheen)
    Eggplant and Mushroom Baked Saffron Rice (Tahcheen)
    April 18, 2017 by Feride Buyuran
    Bright, vivid colors, a skillful use of aromatic spices, irresistible flavors coming from varied ingredient concoctions, and an eye-pleasing presentation with fresh herbs, dried rose petals, pistachios, almonds, or barberries scattered atop savory and sweet dishes. I love these things about Persian dishes. It is a beautiful cuisine. I find a lot of elements of it in my native Azerbaijani...
    Read more
  • Blooming Apricot Tree | AZCookbook.com
    Links to Reads, April 2017
    April 4, 2017 by Feride Buyuran
    * Buying healthier snacks at vending machines? Possible. You just have to wait to get them. * Typical items in a Middle Eastern pantry, from The Splendid Table. * Do you like baking for others? Keep at it. There are proven benefits to it. * It is sad that today, famine is still so much present in many countries, including...
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  • Feride Buyuran, Lincoln Memorial | AZcookbook.com
    My Trip to Washington, D.C.
    March 28, 2017 by Feride Buyuran
    It’s  been a little more than a week since we returned to Los Angeles from D.C. (our very first trip there!) and we already miss it there a lot.  What a great place it is! History, culture, beautiful architecture all around – so much to explore and experience! Sadly, the famous cherry blossom trees were hit hard by the frost...
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  • Cardamom-Walnut Cookies (Mutekke)
    Cardamom-Walnut Cookies (Mutekke)
    March 20, 2017 by Feride Buyuran
    These tender Cardamom-Walnut Cookies hailing from Azerbaijan are especially popular on spring holiday Novruz, when they often adorn the khoncha, a holiday tray, along with other festive savory and sweet bakes, including the three indispensables – shorgoghal, baklava, and shekerbura. The roll-ups are called mutekke, taking their name from the traditional tube-shaped pillow, mutekke, used to lean on at leisure....
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  • Greek Chicken with Carrots and Fennel
    Greek Chicken with Carrots and Fennel
    March 9, 2017 by Feride Buyuran
    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 Feride Buyuran
    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 Feride Buyuran
    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 Feride Buyuran
    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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