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Praise for Yasmin Khan's debut book The Saffron Tales:"This is so much more than a compilation of recipes, gorgeous though they themselves are. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food."
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Nigella Lawson"Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country."
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Yotam Ottolenghi"Yasmin Khan has lived and traveled widely in Iran, and
The Saffron Tales...reflects traditions she knows intimately. But she has the rare gift of being able to translate her personal heritage into recipes even newcomers will be able to pull off."
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New York Times Book Review"One of the more engrossing cookbooks I read this year...Nations speak and, in some cases, survive through their culinary traditions. This book is an incomparable and important examination of Iranian society through its kitchens and cuisine."
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Wall Street Journal"[Khan's] food is a sensitive balance of tradition with modern tweaks."
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Los Angeles Times
About the author
Yasmin Khan is a food and travel writer, broadcaster, and human rights campaigner. She is the author of four cookbooks: Sabzi, Ripe Figs, Zaitoun, and The Saffron Tales. She lives in London.
