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Alastair Little and Richard Whittington turn their attention to Mediterranean food, producing an exciting take on the world's tastiest cuisine. In reworking the classic dishes of Southern Europe, North Africa and the Middle East, they have produced recipes that are exciting fusions of the many ingredients and styles of cooking found in the region. The result is a collection of over 100 new and classic recipes, held together by a witty and informative text, bringing the colour, warmth and bounty of the Mediterranean to your table.
Alastair Little and Richard Whittington turn their attention to Mediterranean food, producing an exciting take on the world's tastiest cuisine. In reworking the
Wherever there is greenery, photosynthesis is working to make oxygen, release energy, and create living matter from the raw material of sunlight, water, and car
Legendary cook and writer Elizabeth David changed the way Britain ate, introducing a postwar nation to the sun-drenched delights of the Mediterranean, and bring
A comprehensive guide to vibrant Middle Eastern ingredients, with more than 120 recipes that let them shine, from James Beard award winning Sahadi's market in B
