“In Veganistan, Sally Butcher spotlights Middle Eastern and Mediterranean flavors through spice-rich, plant-based meals… Veganistan’s globe-trotting, plant-based recipes zing.” —Foreword Reviews

“Focused on Central Asian, Iranian, Turkish, Arabic, and East African cooking, Butcher gathers the flavors of these areas into a vegan ode to their cuisines … the book is full of stunners by photographer Sugiura … Readers will delight in this work, with its wide range of offerings, eclectic text, and personable tone.” —Library Journal

“[A] fun and enticing volume … Throughout, Butcher complements the recipes with bits of lore and culinary culture … An expert guide to grilling vegetables and unique beverage concoctions including a sage cocktail and spiced brandy cream round things out. The result is a vegan cookbook with real universal appeal.” —Publishers Weekly, Starred Review

“Butcher successfully blends the flavors of the Middle East and churns them into craveable concoctions that will have cooks of all stripes turning pages.” —Booklist

“Sally Butcher’s Persepolis: Vegetarian Recipes From Persia and Beyond (Interlink, $35) is written in the engaging voice of a knowledgeable enthusiast who feels free to play with her food. She offers traditional techniques and flavors where she believes they’ll do the most good — sour orange in a bulgur pilaf, saffron and kefir in an Azerbaijani soup — but she’s also willing to put Marmite in the hummus and sweet potatoes in the falafel. Her recipe for moutabal — “baba ghanoush’s first cousin”— outshines by a mile the more familiar eggplant dip, thanks to mint, walnuts, and pomegranate molasses.” —The New York Times on Persepolis

“In the book’s introduction, Butcher (New Middle Eastern Street Food) immerses readers in the history and language of salads. After explaining terms, such as salleting (to make salads) and salmagundi (a 17th-century English salad), the author shares international recipes for salads that can be served traditionally, as finger food, or in creative vessels (e.g. hollowed-out fruits and vegetables, scallop shells). For Butcher, few ingredients are off limits; she crafts salads from familiar lettuces, vegetables, legumes, grains, and meats but also uses edible flowers, foraged plants, and sophisticated dressings (e.g. pesto made from ‘pert baby nettles,’ tarragon-infused vinegar). VERDICT: Whether you’re looking for a quick snack, a winning appetizer, a super healthy meal, or a refreshing fruit dessert, Butcher’s latest will have you covered… a great gift for salad lovers” —Library Journal, starred review of Salmagundi

“Focusing mainly on Middle Eastern snacks and street food, Butcher’s book features some 100 easy recipes that appeal to all ages, appetites and adventure levels… As both a seasoned author and owner of celebrated Persian grocer Persepolis in London, Butcher clearly knows her way around kebabs and mezzes.” —New York Post on New Middle Eastern Street Food

“Butcher’s boundless enthusiasm is contagious and beautifully displayed in her new collection of over 100 dishes, all clearly explained and vividly photographed. Her signature wit and humor make this book fun, and is sure to motivate home cooks to get into the kitchen to whip up exotic Middle Eastern fare from all over the globe.” —Publishers Weekly on New Middle Eastern Street Food

“A remarkable cookbook that offers an array of enticing dishes whether you’re vegan or not. With each recipe, Butcher (also owner of the Persian deli Persepolis) explains she has aimed to strike the balance between hot and cold flavors considered crucial in traditional Middle Eastern kitchens. Drawing inspiration from her restaurant, Butcher keeps these dishes simple while still offering inventive takes on everything from mezze, stews, and baked dishes to dessert. The result? A must-have vegan cookbook you’ll savor.”
— AramcoWorld