"The food of Lebanon, Syria and Jordan takes me on a journey - a dip into history and scoot through modern life - as every dish has a connection to stories and passion, old traditions and new. Visiting this region is never dull as life unfolds before your eyes with chaos in the noisy streets, colour in the busy markets, and a feast of flavour wherever you go. If there is one thing that can unite communities it is food: the garlicky hummus and tangy smoked aubergine dip; spicy falafel and juicy fattoush; hot buttery pastries that melt in the mouth; comforting rice dishes and bean stews; classic kibbeh in all shapes and sizes; and moreish milk puddings and fritters in scented syrup. There are Muslim feasts and Christian celebrations, Jewish and Armenian traditions, Palestinian communities and Arab heritage - there's a little bit of everything under this vast culinary roof." The culmination of years of research, this evocative volume by award-winning author and cook Ghillie Basan looks in detail at the history and geography, the customs and festivities, as well as all the local ingredients, and presents a mouthwatering selection of classic recipes, all beautifully photographed.

About the Author
Writer, broadcaster, and food anthropologist, Ghillie Basan has worked in different parts of the world as an English teacher, ski instructress, cookery writer, restaurant critic and journalist. With a degree in Social Anthropology and a Cordon Bleu Diploma, her interest in different culinary cultures has culminated in many books, some of which have been nominated for the Glenfiddich, Guild of Food Writers, and the Cordon Bleu World Food Media Awards. They have also appeared regularly in the `Best of the Best' and `Top 50' lists; and she has been described as one of the `finest writers on Middle Eastern food'. Her food and travel articles have appeared in the Sunday Times, Sunday Herald, Daily Telegraph, Sunday Tribune, Press & Journal, BBC Good Food Magazine, Diet & Nutrition USA, and various Middle Eastern and internet magazines and she is one of the presenters on BBC Radio Scotland's Kitchen Cafe. Ghillie is also the author of The Moon's Our Nearest Neighbour, an amusing account of her tough lifestyle in the Cairngorms National Park where she runs relaxed and inspiring cookery workshops as well as a catering business, Mezze on the Move. With a reputation as a `spice expert', Ghillie hosts whisky and food pairing experiences in her traditional barn and has created a flavour toolkit and global menu for a new Chivas whisky, Captain's Reserve. As a host to many international guests, Ghillie won the Highlands and Islands Innovation in Tourism Award 2017 and is an Ambassador of food and drink in Scotland. Her new podcast, blog and book, all called Spirit & Spice, launched in spring 2019.


Book Information
ISBN 9780754834694
Author Ghillie Basan
Format Hardback
Page Count 368
Imprint Lorenz Books
Publisher Anness Publishing