In this culinary exploration of the Mediterranean, Middle East, and North Africa, Diana Henry has gathered together dishes that combine exotic flavours in ways long forgotten - or never discovered - in many Western kitchens. Colourful, aromatic and perfumed ingredients, from leathery pomegranates, with their insides bursting with ruby seeds, to flower-waters that allow you to drink in the scent of a garden, combine to bring an intoxicating whiff of the exotic to your table and pleasure to your kitchen. The core ingredients of these cuisines are increasingly available so dishes such as Chermoula-marinated Tuna, Fennel, Pomegranate and Feta Salad, and Lavender, Orange and Almond Cake are both delicious and accessible to cook.
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Diana Henry was named 'Cookery Writer of the Year' by The Guild of Food Writers in 2009 and in 2007 for her column in the Sunday Telegraph's Stella magazine. She is the author of a number of bestselling cookbooks, including: Roast Figs, Sugar Snow; The Gastropub Cookbook; Cook Simple; and her latest title, Food from Plenty. In addition to these, she contributes to many magazines including Red, House and Garden, and Country Living.Review:
'A glorious and magical feast for the senses' - Claudia Roden
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