The Middle Eastern Kitchen by Ghillie Basan
This title introduces all the ingredients (from chickpeas and pomegranates to lesser-known ones such as sheep's tail fat, orchid root and melokhia) used in the cuisines of the Middle East. Each ingredient is described - its appearance and taste, how it grows, and culinary and medicinal uses.
Ghillie Basan, author of Classic Turkish Cookery (Tauris Parke Books), has lived and worked in Turkey for many years. She is also a qualified Cordon Bleu cook and has written extensively on food. She is currently a food writer for the Sunday Herald and her book, The Moon's Our Nearest Neighbour (Warner Books), will be published in June 2001. Here, she teams up with her husband and photographer, Jonathan (short-listed for the 1999 Glenfiddich Food and Drink Visual Award and photographer of Classic Turkish Cookery), to create an essential reference work. The Basan now live in the Scottish Highlands where they run the Glenlivet Centre of Photography, specialising in food and travel.
| SKU | Unavailable |
| ISBN 13 | 9781856263535 |
| ISBN 10 | 1856263533 |
| Title | The Middle Eastern Kitchen |
| Author | Ghillie Basan |
| Series | Kitchen Series |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Octopus Publishing Group |
| Year published | 2001-10-25 |
| Number of pages | 240 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |