About this book
A fresh collection of recipes from the author of "The Book Of Middle Eastern Food", first published in 1968, and winner of six Glenfiddich awards. In this latest title she tempts cooks and diners alike with healthy, simple to prepare, exotic foods such as aubergines in a spicy honey sauce and saffron creme caramel. 24pp colour and 9pp b/w illus.
Offers a collection of recipes, suffused with all the heat, spice and sensual aromatics of the Middle East. This book was written for readers who had never eaten an aubergine, let alone cooked one. It is illustrated throughout with luscious photography.