The culinary traditions of the Middle East have always been enriched by the incredibly diverse and often turbulent passages of this region?s history. In a unique melting pot of Persian, Islamic and Ottoman influences, with a sprinkling of the Byzantine an
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Ghillie Basan lived and worked in Turkey for many years. She is a qualified Cordon Bleu cook and has written extensively on food, as food journalist, restaurant reviewer and author of the highly acclaimed Classic Turkish Cookery. Jonathan Basan was short-listed for the 1999 Glenfiddich Food and Drink Visual Award and is the photographer of Classic Turkish Cookery.
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