The great fertility of the Nile valley provided the ancient Egyptians with a delicious and wholesome diet ranging from staples such as bread and beer to herbs and spices like dill, mint and cumin. Using these ingredients the British Museum's 'chef du tempe perdu' has created 35 recipes for dishes the pharaohs and their people may have eaten, including soups, starters and snacks, main dishes, desserts and baking.
|Publisher:||British Museum Press|
|Product dimensions:||8.10(w) x 6.00(h) x 0.40(d)|
About the Author
Michelle Berriedale-Johnson is an expert on food allergies and intolerances. She has spent all her career in the food business, first as a caterer then as a journalist and food writer. She became interested in special diets over 20 years ago when her son was diagnosed as being dairy intolerant. She set up a food company, Berrydales, specialising in additive free, dairy free, gluten free and egg free foods and a quarterly magazine, The Inside Story, about dietary problems. In 2000 The Inside Story, was re-named Foods Matter, and became a subscription magazine supporting anyone with a food allergy, food intolerance or living on a free-from diet. Foods Matter has now become an online magazine and portal www.foodsmatter.com. Michelle is also the author of one of Grub Street’s best-selling books The Everyday Wheat-Free and Gluten-Free Cookbook.