Author(s): GHILLIE BASAN
The three countries that make up the Fertile Crescent, Lebanon, Syria and Jordan, share many culinary traditions and are justifiably famous for their exquisite and complex cuisines. An evocative introduction looks at the impact of history, geography, climate, religion and festivities on the food and how these influences have created such varied dishes across the region. This beautiful book then presents a mouth-watering selection of classic regional recipes. Try classic mezze dishes and richly roasted meats and baked fish, as well as spiced couscous and rice dishes. There are also less known, but equally delicious recipes such as Armenian Jewelled Bulgur, White Bean Puree with Feta and Olives, Grilled Fish with dates, and Braised Rabbit with Aubergines. With more than 600 photographs, this book captures the essence of Lebanese, Syrian and Jordanese cooking, and offers you the chance to explore a rich and varied cuisine.
Ghillie Basan has lived and worked in the Middle East for a number of years, travelling widely through the region as a food and travel writer. With a Cordon Bleu diploma and a degree in social anthropology, she has used her knowledge of Asian and Middle Eastern culinary cultures to write several highly acclaimed cookbooks, including Classic Turkish Cooking, which was shortlisted for the Glenfiddich Book of the Year and the Guild of Food Writers’ Cookery Book of the Year awards, and The Middle Eastern Kitchen. Ghillie has been a regular contributor to the Sunday Tribune, the Sunday Herald and various cookery magazines.
An authority on the culinary cultures of Turkey, the Middle East, North Africa and South-east Asia she also runs popular hands-on, informative cookery workshops. Her previous books include The Food and Cooking of Vietnam & Cambodia and The Food and Cooking of Turkey (both also published by Lorenz Books).