Ghillie Basan Books

A beautiful and detailed journey into the food of the middle east, from the award-winning cook and traveller, gorgeously photographed throughout

Discover the subtle and enticing taste of traditional Turkish cooking, with its intriguing blend of herbs and spices; this collection of 75 authentic recipes reflect the shimmering coastlines of the Mediterranean, the rural regions of Anatolia, and the ever-evolving cooking of Istanbul. Over 300 evocative photographs guide and inspire.

A brand-new cookery-cum-travel book featuring over 100 recipes, from the traditional to the contemporary, showcasing the very best produce from the Scottish Highlands.

The ultimate recipe collection for these popular cuisines with clear instructions and pictures throughout.

Brunch should evoke a sense of pleasure and relaxation - and perhaps also the temptation to try something new.Food writer and broadcaster Ghillie Basan offers 50 recipes in seven themed sections: brunch in a bowl, brunch with eggs, brunch on bread, baked potato brunch, sweet-tooth brunch and boozy brunch. Featuring Scottish ingredients in traditional recipes as well as imaginative combinations - from herring in oatmeal with creamy scrambled eggs and cranachan smoothie to pancetta scallops with Caesar salad bruschetta and bacon butties with honey gooseberries - this little book is the perfect inspiration for those days when time is more generous and food less rushed.

Scotland has some of the best seafood in the world, so we why don't we eat more of it? Why don't we highlight the bounty of our seas and the people who fish, produce, sell, preserve and cook it? Acclaimed cooker writer Ghillie Basan embarks on a journey around Scotland's coasts and islands to capture the essence of our nation's seafood.

Step inside Easy Tagine with simple-to-follow recipes and gorgeous photography, and immerse yourself in the fabulous scents, tastes and colours that are rife in Moroccan cuisine.

A collection of recipes inspired by the vibrant and diverse culture of the Levant, the region of the Middle East that stretches along the shores of the eastern Mediterranean.

An inspiring addition to any cook's bookshelf, this is a comprehensive introduction to the cuisine, its history, ingredients and techniques, and above all vibrant and healthy recipes.

With clear, detailed instructions, author Ghillie Basan describes the way in which Turkish food is prepared and defines the spices and ingredients that lend it its unique flavors.This unique collection of traditional dishes from the Anatolian heartlands and classical recipes from the Palace kitchens of the Ottoman sultans includes mouthwatering meze and fresh, light salads; succulent casseroles with dried and fresh fruit; aromatic pilafs dotted with pine nuts; unforgettable vegetable dishes - including a selection of dolmas (stuffed vegetables); and, of course, desserts from sweet and syrupy pastries to refreshing ice creams and sorbets. They are low in fat and high in vegetables, fruits, and grains -- a style of eating perfectly suited to today's health-conscious cook.