Saffron & Sumac by Ghillie Basan
From the aromatic tagines of Morocco, to the sweet and sticky pastries that are a legacy of the Ottoman empire, explore the food and rich culinary traditions of the Middle East and the Maghreb with 65 authentic recipes. The fragrant flavors of the Middle East are steeped in a fascinating history of ancient empires and dynasties, wars, and diverse religions, and the east-west trade routes, all of which have had a lasting influence on the culinary cultures of this vast and turbulent region. The book by award-winning food writer Ghillie Basan chronicles the foods that you would encounter should you travel these ancient lands--they are the recipes that have truly stood the test of time. Recipes include small mezze plates for sharing; meat, poultry, and fish dishes that indulge all of your senses with sumptuous aromas and flavors; vibrant jewel-bright salads, vegetable dishes, and grain bowls, and lastly sweet mouthfuls and drinks influenced by the opulence of the Persian and Ottoman courts make the perfect ending to your Middle Eastern feast.Ghillie Basan is a writer, broadcaster, and food anthropologist who has worked as an English teacher, ski instructor, recipe writer, restaurant critic, and journalist in many areas of the world. Her interest in other culinary cultures holds culminated in many publications, some of which have been nominated for the Glenfiddich, Guild of Food Writers, and Cordon Bleu World Food Media Awards. She has a degree in Social Anthropology and a Cordon Bleu certification. Clarissa Dickson-Wright called her one of the finest authors on Middle Eastern cooking. Her cookbooks have often placed in the Best of the Best and Top 50 lists.
| SKU | Unavailable |
| ISBN 13 | 9781788791625 |
| ISBN 10 | 1788791622 |
| Title | Saffron & Sumac |
| Author | Ghillie Basan |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Ryland, Peters & Small Ltd |
| Year published | 2019-10-08 |
| Number of pages | 160 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |