Middle Eastern Kitchen: A Book of Essential Ingredients with Over 150 Authentic Recipes - Tapa blanda

This remarkable and beautifully illustrated book describes over 75 ingredients used in Middle Eastern cooking. The cuisines covered include those of Iran, Turkey, Iraq, Syria, Lebanon and the Palestinian Territories, Jordan, Egypt, Yemen, Qatar, Kuwait, Oman; Saudi Arabia and the United Arab Emirates. Influenced by the Persian, Islamic, and Ottoman Empires, these country's common culinary tradition also reveals the legacy of the Byzantine and Roman empires. The insightful texts take readers and cooks into the history and diversity of these ancient cultures, while 150 recipes allow them to put their knowledge of these ingredients to practical use. Each ingredient is broken down in sections on descriptions and tastes of the spices, historical background, and cultivation or manufacture methods. Each is illustrated with specially commissioned photographs.

Ghillie Basan lived and worked in Turkey and the Middle East as an English teacher, a food journalist and restaurant reviewer. She is Cordon Bleu trained and has a university degree in Social Anthropology. Author of the highly acclaimed 'Classic Turkish Cookery' (shortlisted for both the Glenfiddich Book of the Year Award and the Guild of Food Writer's Cookery Book of the Year), she is also a regular contributor to the Sunday Tribune and Sunday Herald and author of 'The Moon's Our Nearest Neighbour.'

Johnathan Basan has spent half his life in Turkey and studied photography in the USA. Specialising in food and travel, he is a regular visitor to the Middle East and was the photographer for 'Classic Turkish Cookery.' His food photography appears in the Sunday Herald, for which he was shortlisted for the Glenfiddich Food and Drink Visual Award.