Praise for the hardback edition - 'photographs of food which are so temptingly alive that you find yourself licking your lips in anticipation, imagining textures and flavours...' Lindsey Bareham, Evening Standard; 'an intriguing guide to the cuisines, culture and history of the region's food' Sunday Telegraph; 'If you don't know anything about the traditional food of the Middle East then you should definitely buy this book. It's the first that I've seen which brings together food from the whole region...It covers all the basic spices and ingredients just perfectly.' Ali Demir, restaurateur, Independent --This text refers to an alternate Paperback edition.
Ghillie Basan has worked in Turkey and the Middle East as an English teacher, a food journalist, and a restaurant reviewer. She trained at Le Cordon Bleu and has a degree in social anthropology. She is the author of the highly acclaimed Classic Turkish Cookery (shortlisted in Great Britain for both the Glenfiddich Book of the Year Award and the Guild of Food Writers' Cookery Book of the Year).
Excellent book,unfortunately I received it half wet,may be due to the economical postage option.Published 10 months ago by Athif Jameel
This book presents an excellent background and cultural connection to Middle Eastern food. Gillie Bason has a clearly presented depth of knowledge of her subject. Read morePublished 17 months ago by Christina Lupi