Mediterranean Cookbook: Fresh, Fast, and Easy Recipes from Spain, Provence, and Tuscany to North Africa

Moine, Marie-Pierre, Luard, Elisabeth, Basan, Ghillie

ISBN 10: 1465417613 / ISBN 13: 9781465417619

Published by DK, 2014

About this Item

2014. Hardcover. . . . . .

Seller Inventory # V9781465417619

Bibliographic Details

• Title: Mediterranean Cookbook: Fresh, Fast, and Easy Recipes from Spain, Provence, and Tuscany to North Africa
• Publisher: DK
• Publication Date: 2014
• Language: English
• ISBN 10: 1465417613
• ISBN 13: 9781465417619
• Binding: Hardcover
• Condition: New

About this title

Synopsis

Bringing together authentic recipes from Italy, Greece, Provence, northern Africa, and the Middle East, DK's Mediterranean Cookbook gives cooks the necessary tools to recreate the flavors of the Mediterranean in their own homes.

Fresh, healthy, and easy to make, the Mediterranean Cookbook contains more than 300 recipes, from Citrus Lamb Tagine and Leek Moussaka to Panzanella and Tzatziki.

Whether it's the food of Tuscany, Provence, the Greek Islands, Morocco, or Spain, DK's Mediterranean Cookbook is a wonderful resource for families that want to eat fresh, fast, and healthy.

About the Author

Marie-Pierre Moine has more than 20 years' experience in the food and wine media. A past editor of Taste magazine (UK), she has had a monthly food column for House & Garden since 1995. She is a food and travel writer, cooking demonstrator and consultant, a member of the UK Guild of Food Writers, and on the committee of the Academy of Chocolate.Elisabeth Luard is a writer, journalist, and broadcaster with a culinary specialization. She is the current trustee director of the Oxford Symposium on Food and Cookery. She is known for her cookbooks The Latin American Kitchen, The Food of Spain and Portugal, A Cook's Year in a Welsh Kitchen, and many more. She also contributes a column to The Oldie and Zester Daily. Ghillie Basan, a food writer, author, and broadcaster, grew up in East Africa, and has a degree in social anthropology and a Cordon Bleu diploma, which she combines in her work on the culinary cultures of Turkey, the Middle East, and North Africa. She has written more than 30 cookbooks, numerous food and travel articles, and is a spice expert. Basan lives in the Scottish Highlands where she runs internationally acclaimed cooking classes.