A food blog with delicious recipes and stories
So, What's in the Book  - Part II

Hospitality and Food

A glimpse at the pages from the chapter about hospitality and food.

Hello, guys. Excuse my absence but I haven’t forgotten you. Been busy with things book related and all have been very exciting so far! The pre-orders keep pouring in and I cannot thank you enough for that! Thank you for the support of the work I’ve put my heart and soul into to make it useful and enjoyable to all of you.

Some of you have asked me in I could possibly post some sample pages from the book on the blog.  I would be happy to do it with this post. The book is  beautiful, says me, modesty aside. My designer and I worked hard on it. We were a team, working day and night, brainstorming, selecting photos, deciding on their placements, moving and tweaking things, and working on a zillion details. We hope you like our work.

Meanwhile, here are some sample pages from “Pomegranates and Saffron: A Culinary Journey to Azerbaijan.”

Tabriz-Style Meatballs

Tabriz-Style Meatballs are beyond delicious! Stuffed with eggs, walnuts, and dried fruits—they are exotic and flavorful!

Flour Crumbs Halva

This is by far  one of the most requested recipes from AZ Cookbook readers, familiar with Azerbaijani food. Sweet halva (umaj halvasi) made with flour crumbs, obtained using a special technique that will be all yours with step by step pictures.

Pickled Plum

Pickled plums of all sorts and colors. Briny, succulent, palate-tickling.

Note that a lot of recipes in the book will be accompanied with Words of Wisdom (wow for WOW!) – sayings and proverbs that would relate to a particular recipe. Who said a cookbook is just a compilation of recipes? I believe a cookbook can give you more than that. It’s been my goal with “Pomegranates and Saffron.” Hope you enjoy my hand-picked words of wisdom, stories, and anecdotes. Along with some 200 delicious recipes.

More about the book at www.azcookbook.com/pomegranatesandsaffron/

PRE-ORDER YOUR COPY HERE!

Note that this is the LIMITED FIRST EDITION. Order now, sit back and relax, and when the book comes in your mail, enjoy reading it and cooking from it.

  • 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...
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    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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    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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    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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