Ghillie Basan has worked in different parts of the world as a cookery writer, restaurant critic and journalist. She is Cordon Bleu trained and has a degree in Social Anthropology. She has written a number of highly acclaimed books on classic cuisines of the Middle East and South-east Asia, and her food and travel articles have appeared in the Sunday Herald, Scotland on Sunday and BBC Good Food Magazine. She is the author of Flavours of Morocco, Tagines & Couscous and Kebabs & Other Light Grills for Ryland Peters & Small. Ghillie lives in the Scottish highlands where she runs cookery workshops.
Flavors of the Middle East: Recipes and stories from the ancient landsby Ghillie Basan
This exciting new book chronicles the essential dishes that you would encounter should you travel these ancient lands they are the recipes that have truly stood the test of time. Mezze, Salads, and Soups start the feast; enjoy Hot Hummus with Samna and Pine Nuts or Broad Beans with Eggs and Dukkah. Meat and Poultry Main Courses include Roasted Meat-stuffed Onions with Honey and Tamarind or Lamb Shish Kebab with Yogurt and Flatbread, while Poached Fish with Saffron Rice is an option for a Fish and Shellfish Main Course. Vegetables and Preserves include Turmeric Potatoes with Chillies, Lime, and Cilantro, while Sweet Dishes, Conserves, and Drinks features Quinces Poached in Clove Syrup with Buffalo Cream. With feature spreads profiling the essential ingredients and more than 60 authentic recipes, Flavors of the Middle East makes it easy to prepare an exciting aromatic feast at home.
- Ryland Peters, & Small
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- Product dimensions:
- 8.90(w) x 10.10(h) x 0.90(d)
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