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The author returns to the countries of Turkey, Lebanon and Morocco in search of new and old recipes and to find out how cooking has evolved since she first introduced readers to these cuisines in the 1960s. In this book, she pays tribute to the different culinary histories and contemporary food of these countries.
Trade review
A sumptuous collection of delicious recipes chosen by the doyenne of Middle Eastern cuisine. Includes luxurious food from Turkey, Lebanon and Morocco with full colour photos throughout.
