Bøger af Ghillie Basan

These hearty one-pot meals, flavoured with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan's collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen.

A beautiful and detailed journey into the food of the middle east, from the award-winning cook and traveller, gorgeously photographed throughout

Few meals are more satisfying and flavoursome than the rich and fragrant Moroccan stew known as a tagine.

A beautiful and detailed journey into the food of Turkey, from the award-winning cook and traveller, with 150 recipes and gorgeously photographed throughout.

A mouth-watering collection of dips, bites, salads and other small plates to share from the Mediterranean and Middle East, to enjoy as appetizers or light meals.

Discover the secrets of Vietnamese cooking in 60 fresh and fragrant recipes: deliciously authentic dishes from every region feature Hanoi Fried Fish with Dill, Garlic-Roast Quails and Star Anise Ice Cream. Includes a fascinating introduction to the cuisin

An inspiring addition to any cook's bookshelf, this is a comprehensive introduction to the cuisine, its history, ingredients and techniques, and above all vibrant and healthy recipes.

Scotland has some of the best seafood in the world, so we why don't we eat more of it? Why don't we highlight the bounty of our seas and the people who fish, produce, sell, preserve and cook it? Acclaimed cooker writer Ghillie Basan embarks on a journey around Scotland's coasts and islands to capture the essence of our nation's seafood.

A beautiful and detailed journey into the food of Morocco, from the award-winning cook and traveller, gorgeously photographed throughout.

This glorious cookbook evokes the tastes and textures of traditional Moroccan cooking - it exciting use of herbs and spices, its sweet and spicy combinations, its careful use of petals and flower waters - and places them in a modern context.

Tagines form the basis of traditional Moroccan cooking. These hearty casseroles are cooked and often served in an elegant, specially-designed cooking vessel, the tagine. In this collection of recipes you will find some of the best-loved classics. A chapter on Traditional Lamb Tagines includes the sumptuous Lamb Tagine with Dates, Almonds, and Pistachios. Also included are less traditional but equally delicious recipes for Beef, Kefta, and Sausage Tagines. Try a Beef Tagine with Sweet Potatoes, Peas, and Ginger; or a Chorizo Tagine with Lentils and Fenugreek, Lighter recipes for Chicken and Duck Tagines include a tangy Chicken Tagine with Preserved Lemon, Green Olives, and Thyme. Ideas for Fish and Seafood dishes include a Creamy Shellfish Tagine with Fennel and Spicy Harissa. Vegetable Tagines make satisfying and economical meals. Try a Tagine of Artichokes, Potatoes, Peas, and Saffron. A chapter devoted to Couscous Dishes provides an essential recipe for Plain, Buttery Couscous, as well as ideas for couscous-based dishes, such as Green Couscous with a Spring Broth; and Couscous Tfaia with Beef. Finally, Salads and Vegetable Side Dishes are often served alongside tagines to balance the flavors. Recipes to try include Preserved Lemon and Tomato Salad with Capers; and Honey-glazed Pumpkin with Spices.

A collection of recipes inspired by the vibrant and diverse culture of the Levant, the region of the Middle East that stretches along the shores of the eastern Mediterranean.

Brunch should evoke a sense of pleasure and relaxation - and perhaps also the temptation to try something new.

Aromatic, spicy and occasionally fiery recipes with a guide to ingredients, techniques and culinary history.

Experience the true taste of Morocco with these delicious aromatic vegetarian and vegan casseroles.

Explore the rich and vibrant food of the Lebanon, with its succulent spiced dishes, in this gorgeous giftbook.

Now out of print. See 9780754835158 for the new updated and expanded hardback edition. Discover the subtle and enticing taste of traditional Turkish cooking, with its intriguing blend of herbs and spices.

Explore a deliciously simple cuisine with its fresh and aromatic fusion of south-east asian and french influences, with recipes for sizzling street food and sumptous feasts, all shown in stunning photographs by Martin Brigdale.

Moroccans are well known for their love of wonderful food and generous hospitality. This title helps you discover the secrets of a culinary tradition characterized by subtle scents, delicate tastes and elegant presentation. It offers recipes that draw on the herbs and spices of the souk, the fresh ingredients of the countryside and more.

Discover the food and traditions of an ancient cuisine with more than 75 authentic recipes, shown step by step in over 450 photographs

Ancient Cambodia was a kingdom with an Indian culture, which then expanded into Burma and Vietnam, later becoming a territory claimed by both Vietnam and Siam. As a result, the Cambodian cuisine has Indian roots, with strong influences from both China an

Tagines are the rich, fragrant stews that form the basis of traditional Moroccan cooking.

A sensational collection of traditional and exotic recipes that captures the essence of the cuisine. Features a concise introduction about life in the Philippines, with information about the region, the geography, festivals, history and culinary traditions.