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Some Exciting Cookbook News - Part II

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Great news for friends of AZ Cookbook in Azerbaijan!

– You can now pre-order my cookbook, Pomegranates and Saffron, online, without paying any shipping fees! 

Once the book is out, you can pick up your copy from a designated place (to be determined later) in Baku. In this case, you will only pay the special pre-order price of $35 (regular price $38) and no shipping. Simply enter the number of books you would like to pre-order HERE, choose Azerbaijan to calculate the shipping cost and voila – free local pickup option will come out. This is a great deal! NOTE –this promotion will ONLY run through the end of August!

– If you miss this opportunity or if you want to wait and buy your book later: Pomegranates and Saffron will be available in Baku‘s famous Ali & Nino bookstores around end of October! You will be able to buy your copy of this limited first edition there. Note that the special pre-order price of $35 will not be applicable in this case.

Thank you for your kind support, friends! Looking forward to your receiving my cookbook and cooking with me!

***
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

  • 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...
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  • 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...
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  • 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...
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  • 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...
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  • 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....
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