Mediterranean Cookbook

Bring the tantalizing flavours of the Mediterranean into your home with over 300 fresh, fast, and easy recipes from Andalucia and Provence, to Egypt and Lebanon. The Mediterranean Cookbook celebrates the healthy recipes and fantastic tastes that characterise the wonderful diversity of the Mediterranean diet, including tapas, pizza, mezze, and sweet treats. Step-by-step techniques show you how to master the classic recipes, such as paella and ratatouille, while beautiful ingredients pages tell you all you need to know about fresh ingredients from across the region. You'll also delve into the cuisines of key regions, such as Morocco and Greece, with menus showing typical family meals. With the Mediterranean Cookbook, you'll be able to recreate a sultry taverna, bustling bazaar, or lively tapas bar in the comfort of your own home, all year round.Author BiographyEditor-in-chief Marie-Pierre Moine has over 20 years' experience in the food and wine media. Past editor of Taste and TasteAnatolia magazines, she is a food and travel writer, cookery demonstrator and consultant, a member of the UK Guild of Food Writers, and on the Committee of the Academy of Chocolate. Born and brought up in Paris, she fell in love with the Mediterranean during long childhood summers. Marie-Pierre lives in London but spends time in France and, whenever possible, visiting and revisiting parts of the Mediterranean basin. Contributors Elisabeth Luard is an award-winning food writer whose books include European Peasant Cookery, The Food of Spain and Portugal, Tapas, and European Seasonal Dishes. She has lived and worked in Spain, Italy, and France and brought up her own young family in a remote valley in Andalucia. She now lives in London but continues to travel widely. She contributes regularly to newspapers, magazines, and online publications in the UK and US, and is the Chair of The Oxford Symposium on Food and Cookery. Ghillie Basan, a cookery writer, author, and broadcaster, grew up in East Africa, and has a university 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 40 books, numerous food and travel articles, and is a regular contributor to BBC Radio Scotland's Kitchen Cafe and co-presenter of the Kitchen Cafe Curry Club. Ghillie lives in the Scottish Highlands where she runs internationally acclaimed cookery workshops.