The New Middle Eastern Vegetarian: Modern Recipes from Veggiestan

In her second cookbook, Sally Butcher, London-based food writer and proprietor of Persepolis, a Persian food emporium, turns her attention to vegetarian dishes from the Middle East. “I am an omnivore, but I don’t like meat very much,” she writes. Her delightful book is broken down into sections including bread and pastry, herbs and salad, rice and grains, and vegetables. Interesting facts make Butcher’s passion for and vast knowledge of Middle Eastern cuisine obvious from the start (her husband is Iranian, and she first learned to cook Middle Eastern dishes from her mother-in-law). Simple and refreshing, Butcher’s dishes will tempt even the most enthusiastic carnivore. Persian rice cake is made with saffron steeped in water and spinach; turmeric is added to cheese-baked egg stuffed tomatoes; pumpkin is mixed with bulgar in the casings for Mr. Hadda’s pumpkin kibbeh; and grape syrup brightens cabbage and vine leaves. Recipes are accompanied by vivid food photographs. (Aug.)