Food of the Sun: A Fresh Look at Cooking from Morocco to the Middle East

Bring the exotic spices and tantalizing flavours of Mediterranean food to your table! This book is a culinary voyage into Southern Europe, North Africa and the Middle East with 100 recipes highlighting the styles and ingredients of these colourful regions. Favourite dishes such as Moussakas, Falafel, and Tabbouleh are given a refreshing twist while witty essays on key ingredients make this cookbook a satisfying read.

Alastair Little has for many years been-considered one of the most intelligent and exciting of the new generation of British chefs. Self-taught in the kitchens of Soho wine bars, he opened his eponymous restaurant in 1985 in Frith Street which swiftly became a modern Soho landmark. In the summer months he also runs La Cacciata, a cookery school in Orvieto.

Following a spell as chef at The Studio, Richard Whittington has held an enduring interest in the professional kitchen and the lessons it has for the private cook. A leading food consultant and writer, he has collaborated with many top chefs and restaurateurs, such as Raymond Blanc and Terence Conran.

Richard and Alastair's first book, Keep it Simple, won the prestigious Glenfiddich Food Book of the Year award in 1994.