Author(s): Ghillie Basan

Cooking/Wine

The Middle Eastern Kitchen is an encyclopaedic companion to the foods of the Middle East. From Turkey to the Yemen and from Egypt to Iran, over 75 ingredients are described in detail to give you an absorbing insight into the history and diversity of these ancient cultures and their culinary traditions. Ranging from the exotic and colourful Saffron and Tamarind to the more unusual tastes of Orchid Root and Mastic, each ingredient is broken down into sections on appearance and taste, historical background and cultivation or manufacturing methods. Each ingredient is accompanied by recipes to demonstrate its culinary use and versatility, and each is illustrated with specially commissioned location, ingredient and recipe photographs.