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Yasmin Khan Books In Order

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Publication Order of Cookbooks

The Saffron Tales: Recipes from the Persian Kitchen (2016)Hardcover  Paperback  Kindle
Zaitoun: Recipes from the Palestinian Kitchen (2018)Hardcover  Paperback  Kindle
Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus (2021)Hardcover  Paperback  Kindle

About Yasmin Khan

British-Iranian author, writer and campaigner, Yasmin Khan is well known for her creative and highly informative style of writing. Largely writing about food and travel, she uses these topics to touch upon wider subjects concerning politics, people, and cultures. Reaching readers from all around the world, she’s a gifted writer with a lot to say, giving her readers exactly what they want, while imparting an important message. This has seen her become hugely popular, not just as a writer, but as a personality as well, becoming a massively successful household name for many.

Critically acclaimed by her many peers and contemporaries, she’s received numerous awards, being well received by reviewers from all over. Working as a campaigner too, she’s worked to challenge head-on the many stereotypes surrounding Middle Eastern culture, providing stories of real people. Keeping cultures and people alive, often using food and cuisine as her template, she really gives her work a unique perspective all of her own. Whether it’s Palestinian food or Persian dishes, she pays always pays close attention to detail, keeping the cultures and the people alive through her words.

Writing in an honest and open manner, she engages directly with the reader, keeping them reading and interested in what she has to offer. Her books are also extremely informative, with food, recipes, and cuisine that readers may otherwise know little about. Working as a human rights campaigner as well, she’s not afraid to speak her mind, helping different groups and projects providing assistance to those in need. There’s a lot more to come too, as she continues to do her work, writing on into the foreseeable future for some time to come.

Early and Personal Life

Born in 1981 Yasmin Khan would grow up with a passion for writing, which would soon develop into her love of telling stories through food. This would continue into her adult career, as she would carry on developing her craft, all throughout her higher education as well. Attending the University of Sheffield gaining a Bachelor of Laws, and then a Master of Science from the London School of Economics in Social Policy Planning, she would build upon many of her ideas.

This would all come to help form the basis of much of her work, as she would begin to find her own voice in her writing. Learning her craft, she would write with passion and creativity, showing compassion and empathy for the people she would write about. Currently living in Hackney, London, she continues to write regularly, speaking out and campaigning for justice and equality.

Writing Career

The first book that Yasmin Khan would write was titled ‘The Saffron Tales: Recipes and Stories from the Persian Kitchen,’ released in 2015. This was published in 2016 and it was created off the back of a Kickstarter project which she would begin back in 2013, combining her travel in Iran with recipes from the region. Proving to be hugely successful, she would later go on to publish ‘Zaitoun: Recipes and Stories from the Palestinian Kitchen’ in 2019, followed by ‘Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus.’

Along with all this Khan has featured in numerous publications, including ‘The Guardian,’ ‘Elle,’ and ‘Vogue’ to name just a few. She’s also appeared on a number of different programs and shows, such as ‘Newsnight’ and ‘The Today Programme’ for the BBC. With over a decade’s experience working in law, she also continues to invest herself in human rights, focusing on poverty and justice.

Zaitoun: Recipes and Stories from the Palestinian Kitchen

Initially released in 2018 on the 18th of July, this would be the second book from Yasmin Khan as an author. Providing another self-contained book of recipes, it would this time be released through the ‘W.W. Norton Company’ publishing imprint. A stand-alone non-fiction title, it features plenty of stories and photographs, along with the many recipes themselves.

Bringing to life modern Palestine, Yasmin Khan travels the land finding the best recipes, accompanied by history, culture, and heritage. Journeying from the Akka pomegranate stalls, through the Jordan Valley to the fish markets of the Gaza City, she really uncovers a whole world. Capturing everything from the people and their stories, to the food they eat, she uses their cuisine to really show another side to their life. Learning their secrets and the past, there’s plenty of visuals to accompany her writing too, as she brings her words to life too.

This is the ideal book for anyone looking to learn more on Palestine and the richness of the culture that’s there. Clear and detailed, Khan is never afraid to voice her own opinions too, speaking out on many different subjects and perspectives surrounding the region. Showing a lot of insight and honesty, it’s also a must for anyone looking to advance their cooking skills and culinary prowess.

The Saffron Tales: Recipes and Stories from the Persian Kitchen

Originally brought out in 2016 on the 14th of July, this would be the first book from Yasmin Khan, introducing her as a writer to many for the first time. Featuring many recipes, it’s another work of non-fiction, bringing to life the many stories from Iran in what is a self-contained book. It also features plenty of visuals and clear photographs, giving the reader a clear view of the world and the recipes themselves.

Heading to Iran, Yasmin Khan speaks of her memories of her family’s farm in Gilan, as she heads back in search of the best recipes there. Along the way she not only gains culinary tips from the locals, but unique perspectives and insights on their culture and history. Accessible for a modern audience, the recipes are rooted in tradition, as Khan tells the stories behind the Iranian kitchens and food of the region. There’s plenty of photography again too, as she brings to life the cultural heritage, along with many easy-to-follow recipes.

It’s not only an interesting book, but a useful one too, as Khan really shows a passion and an interest for her subject matter. She’s also an extremely engaging writer, really understanding her craft, something which definitely comes through upon the page. Simple to follow, it’s open to both amateur and professional chefs, as it really does have something for everyone here.

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