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

  • Links to Reads, July 2017
    White Cucumber Pickles | AZCookbook.com
    Welcome, July! Happy Birthday, America! And hello, new Links to Reads. Enjoy the top 10, handpicked specially for you! * So Amazon bought Whole Foods. What will the shopping experience be in the famous natural foods store from now on? * Trash cooking? Yup. Such exists. In a  better language, it is called cooking with scraps. * Korean scientists are...
    Read more
  • Sautéed Mushrooms and Onions
    Sauteed Mushrooms and Onions | AZCookbook.com
    How do you usually sauté mushrooms? Toss them in the pan with oil or butter and cook, right? Not in this recipe for Sautéed Mushrooms and Onions. In this interesting twist to the commonly known method of preparation, you first blanch the mushrooms in salted water, then sauté them in butter and combine with separately caramelized onions to cook them...
    Read more
  • Pickled Garlicky Green Bean Salad
    Pickled Garlicky Green Bean Salad | AZCookbook.com
    Here’s one appetizer that will leave your palate intrigued and happy. Pickled Garlicky Green Bean Salad. Perfect for summer and super easy to make. I served it at my Azerbaijani supper club recently and it was a hit. To make it, green beans are first cooked, then tossed with garlic and fresh herbs, drizzled with vinegar, and left aside for...
    Read more
  • Links to Reads, June 2017
    Fresh Blackcurrant | AZCookbook.com
    Welcome, June! And hello, new Links to Reads. Ready for 10 cool articles? * Get a tingly mouth from fruits and vegetables? There is a reason why. * About salt, fat, acid, and heat with Samin Nosrat. * The difference between the three curries: the spice, the leaves, and the dish. * How forks,  knives, and napkins were a Renaissance...
    Read more
  • Daffodil-Like Egg Salad, or Nergisleme
    Daffodil-Like Egg Salad (Nergisleme) | AZCookbook.com
    Daffodil-Like Egg Salad. Nergisleme. Intrigued by the name? I was too, when I spotted the recipe in my current Turkish cookbook crush, Essential Turkish Cuisine by Engin Akin. Hailing from Turkey’s southeastern city of Diyarbakir, nergisleme is a simple salad made with boiled eggs and copious amounts of fresh, aromatic herbs seasoned with tangy sumac and crushed hot red pepper....
    Read more