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.

Fresh, fast and easy Mediterranean recipes If you are looking to recapture an amazing meal enjoyed on a Mediterranean holiday or just to enjoy the fresh flavoursome food that the Mediterranean has to offer, The Mediterranean Cookbook is perfect for you. This cookbook celebrates the healthy recipes and fantastic tastes that characterise the wonderful diversity of Mediterranean food, such as tapas, paellas and honey and spices. Over 300 local recipes from regions like Andalucia, Tuscany, Provence and the Greek Islands mingle with Middle Eastern recipes from areas including Morocco, Eygpt and Lebanon. Fancy recreating a sultry taverna, bustling bazaar or lively tapas bar in the comfort of your own home? You can uncover lots of easy recipes from different regions, alongside all the ingredients and step-by-step techniques you need to create healthy food from the Mediterranean. You'll also get to delve into the cuisines of key regions, such as Provence and Tuscany, with menus showing typical family meals. The Mediterranean Cookbook is a fantastic way for the whole family to enjoy easy, healthy Mediterranean food.

This beautiful book uses the ingredients and techniques of Morocan cooking to introduce dishes that are as much fun to make and serve as they are to eat.

Explore the vibrant flavors of Morocco through a collection of aromatic vegetarian and vegan casseroles. This book offers an array of delicious recipes that highlight the rich culinary traditions of Moroccan cuisine, perfect for those seeking plant-based dishes infused with unique spices and ingredients.

A beautiful and detailed journey into the food of Turkey, from the award winning cook and traveller, with 150 recipes and gorgeously photographed throughout

Discover the deliciously fragrant cuisines of Indo-China, with over 150 authentic recipes, illustrated step-by-step. Explore the rivers and deltas of Vietnam, the bustling markets of Ho Chi Minh City and Hanoi, and the colorful celebrations and rich traditions that pervade everyday life in this fascinating region. Features a comprehensive visual guide to Vietnamese and Southeast Asian ingredients, and step-by-step descriptions of preparation and cooking techniques. Recipes range from mouthwatering snacks such as crisp yet succulent Vietnamese Spring Rolls, and delicious main dishes including Garlic-roasted Quails with Honey and Shellfish Curry with Coconut Milk and Basil, to sumptuous sweet treats such as Coconut Sorbet or Vietnamese Fried Bananas. More than 705 specially commissioned photographs, including pictures showing the important stages of each recipe, wonderful evocative shots of the finished food, and scenic images of the landscape and people. Complete nutritional information is given for every recipe.

Few meals are more satisfying than a hearty tagine - the rich, fragrant Moroccan stew that is served from its own elegant cooking vessel, also called a tagine. Meat, poultry, fish or vegetables are simmered gently in the steam of the pot's conical lid, and the food, flavoured with spices and fruit, remains tender and moist. In this collection of aromatic tagines you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous Lamb Tagine with Prunes, Apricots and Almonds, and the tangy Chicken Tagine with Green Olives and Lemon. Also included are recipes for beef and meatball tagines.

Aromatic, fragrant, and spicy, the flavors of the Middle East are steeped in a fascinating history of ancient empires and dynasties, wars and diverse religions, and the east-west trade routes, all of which have had a lasting influence on the culinary cultures of this vast and turbulent region. This exciting new book chronicles the essential dishes that you would encounter should you travel these ancient lands - they are the recipes that have truly stood the test of time. Mezze, Salads, and Soups start the feast; enjoy Hot Hummus with Samna and Pine Nuts or Broad Beans with Eggs and Dukkah. Meat and Poultry Main Courses include Roasted Meat - stuffed Onions with Honey and Tamarind or Lamb Shish Kebab with Yogurt and Flatbread, while Poached Fish with Saffron Rice is an option for a Fish and Shellfish Main Course. Vegetables and Preserves include Turmeric Potatoes with Chillies, Lime, and Cilantro, while Sweet Dishes, Conserves, and Drinks features Quinces Poached in Clove Syrup with Buffalo Cream. With feature spreads profiling the essential ingredients and more than 60 authentic recipes, Flavors of the Middle East makes it easy to prepare an exciting aromatic feast at home.

A collection of recipes for authentic Moroccan dishes that allows you to recreate the scents and flavours of this fascinating cuisine at home. With such a rich and diverse history, which draws from the East, the Mediterranean and Africa, Morocco is home to the most tantalizing food imaginable.

These hearty one-pot meals, flavored with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan’s collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen. These hearty one-pot meals, flavored with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan’s collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous Lamb Tagine with Dates, Almonds, and Pistachios, and the tangy Chicken Tagine with Preserved Lemon, Green Olives, and Thyme. Also included are less traditional but equally delicious recipes for beef and fish—try Beef Tagine with Sweet Potatoes, Peas and Ginger or a tagine of Monkfish, Potatoes, Tomatoes, and Black Olives. Hearty vegetable tagines include Baby Eggplant with Cilantro and Mint, and Butternut Squash, Shallots, Sultanas, and Almonds. Recipes for variations on couscous, the classic accompaniment to tagines, are also given plus plenty of ideas for fresh-tasting salads and vegetable sides to serve as part of your Moroccan feast.

A mouth-watering collection of dips, bites, salads, and other small plates to share from the Mediterranean and Middle East, to enjoy as appetizers or light meals. Mezze features a mouth-watering collection of Mediterranean and Middle Eastern dips, bites, salads, and other small plates to share, to enjoy as appetizers or light meals. At its simplest, mezze can be represented by a bowl of gleaming olives marinated in lemon juice and crushed coriander seeds, or a mixture of roasted nuts and seeds tossed in salt and dried thyme. At its most elaborate, it can be presented as an entire feast comprising a myriad of little colorful dishes, each the bearer of something savory or sweet but always delicious. In this edition you’ll discover such exciting recipes as Orange and Date Salad with Chiles and Preserved Lemon; Hot Hummus with Pine Nuts and Chili Butter; Baby Saffron Squid stuffed with Bulgur and Zahtar; and Stuffed Dates in Clementine Syrup—nothing beats the magic of mezze.

Ancient Cambodia was a kingdom with an Indian culture, which then expanded into Burma and Vietnam, later becoming a territory claimed by both Vietnam and Siam. As a result, the Cambodian cuisine has Indian roots, with strong influences from both China an

Experience the true taste of Morocco with these delicious aromatic vegetarian and vegan casseroles.

A gorgeous collection of North African stews, from ancient Berber recipes to modern Moroccan classics.. Includes step-by-step techniques for preparing authentic couscous, as well as simple instructions for making Harissa, Chermoula, Ras el Hanout, Preserved Lemons, Smen, and Mint Tea. Rich and aromatic ideas include Tagine of Monkfish, Shellfish K'dra with Lemon Couscous, Chicken Tagine with Green Olives and Preserved Lemon, Tagine of Spiced Kefta with Lemon, and Okra and Tomato Tagine. The recipes are beautifully presented with more than 130 photographs by Martin Brigdale, including a mouthwatering image of every finished dish, so you can see exactly what you are aiming to achieve. Full nutritional notes are proviedet throughout.

A tantalizing collection of exciting and exotic recipes that capture the essence of Singaporean cuisine, from little known dishes to popular classics. Includes a concise introduction to Singapore and Nonya cuisine, and features a guide to cooking equipment and techniques and the traditional ingredients used. Features step-by-step instructions and complete nutritional information to help plan a healthy and balanced menu, as well as cook's tips and variations to encourage experimentation.

Taste the many depths and flavours of Morocco, with 200 recipes for tagines, salads, snacks and much more. Featuring clear photographs and step-by-step instructions, Hamlyn All Colour: 200 Easy Tagines and More is a fantastic choice for cooks of all abilities.

The Fertile Crescent, encompassing Lebanon, Syria, and Jordan, is renowned for its exquisite and complex culinary traditions. Once part of the Ottoman Empire, these countries share a common language and cultural heritage, yet each boasts distinct regional dishes shaped by diverse ethnic groups and a rich array of local ingredients and spices. Nestled in the eastern Mediterranean, the region's natural resources enhance its vibrant cuisine, which has evolved through centuries of invasion and foreign influence. This beautifully illustrated book features a tantalizing selection of classic regional recipes, including beloved mezze, roasted meats, baked fish, and spiced couscous and rice dishes. Discover lesser-known delights like Armenian Jewelled Bulgur, White Bean Puree with Feta and Olives, Grilled Fish with Dates, and Braised Rabbit with Aubergines. Meals often conclude with sweet treats, and readers can learn to prepare Stuffed Red Date Preserve, Sweet Pancakes with Scented Syrup, Little Walnut Cakes, and Lebanese Coffee with Cardamom. An evocative introduction explores how history, geography, climate, religion, and festivities have shaped the region's diverse dishes. With over 600 specially commissioned photographs, this inspiring book invites you to explore the rich and varied cuisines of Lebanon, Syria, and Jordan in your own kitchen.

Der Reiz der nordafrikanischen Küche liegt in der Verbindung von Einfachheit mit traditionsreicher Raffinesse. Mit wärmenden Gewürzen wie Kumin oder Ingwer werden Gerichte gezaubert, mit denen in Ihrer Küche und am Essenstisch die Sonne aufgeht. Eine wichtige Rolle spielt dabei das raffiniert konzipierte Kochgefäß Tajine, in dem verschiedene Fleischsorten und köstliche Zutaten frisch vom Feld oder z. B. auch aus dem Meer gegart werden, die dann ebenfalls Tajine heißen. Sie können jedoch auch in einem gewöhnlichen Kochtopf mit Deckel zubereitet werden. Cover mit partieller Goldfolienprägung

Voller Düfte und Aromen, einfach in der Zubereitung und komplex im Geschmack, mit Herz und Liebe erlebt und gekocht: So präsentiert Ghillie Başan die türkische Küche. Jenseits von Döner hat die türkische Küche weit mehr zu bieten als (wenn auch sehr köstliches) Fastfood an der Straßenecke. Ob „Frauenschenkel“, „Jungmädchenbrüste“, einen „Imam, der in Ohnmacht fällt“, „Freude für den Ehemann“ oder einen süßen „Frauennabel“, es besteht kein Zweifel: Spaß, Leidenschaft und Ausschweifungen gehören zum Genuss der türkischen Gerichte ebenso wie Schafskäse und Joghurt, Kreuzkümmel und Koriander, frisches Obst und Gemüse. Über 70 Rezepte bieten Neulingen und Liebhabern der türkischen Küche gleichermaßen ein kulinarisches Highlight. Guten Appetit - Afiyet olsun!

Vom Aschenputtel zum Superfood: Ihren kulinarischen Höhenflug verdankt die Linse nicht nur ihren gesunden Inhaltsstoffen – sie ist darüber hinaus äußerst schmackhaft, vielseitig und einfach zuzubereiten. Die kleine Hülsenfrucht aus dem Orient ist aufgrund ihres hohen Proteingehalts die perfekte Zutat für alle, die ihren Fleischkonsum reduzieren möchten. Lassen Sie sich von den zahlreichen und köstlichen Zubereitungsmöglichkeiten inspirieren – von einfachen Linsensuppen und indischen Dals über raffinierte Linsenbällchen bis zu Gerichten mit Fleisch oder Fisch.

Eine unwiderstehlich aromatische Zusammenstellung der klassischen Tajine-Rezepte Marokkos mit vielen zusätzlichen Rezepten für Couscous-Gerichte, Beilagen, kleine Snacks, Desserts und Getränke. Nach den nunmehr 14 (!) erfolgreichen Auflagen des kleinen Tajine-Buchs der Autorin ist es nun an der Zeit, die Essenz daraus mit neuen Rezeptideen und beliebten Gerichten des nordafrikanischen Landes in einem neuen, umfangreichen Band vorzustellen. Das Kochen im speziellen Tontopf, der Tajine, ist nicht nur sehr aromen- und energieschonend, es ist zudem eine sehr unkomplizierte Art zu kochen. Das Besondere daran sind die optimal aufeinander abgestimmten Zutaten und Gewürze, die einem spätestens beim Abheben des Deckels das Wasser im Mund zusammenlaufen lassen. Anmerkung des Verlages: Das Buch ersetzt in Teilen die vergriffene Ausgabe des Hädecke-Bestsellers »Tajine – Würzige Eintöpfe aus Marokko« (ISBN 9783775005227) derselben Autorin und ergänzt es um viele Rezepte.

Wie man die kulinarischen Köstlichkeiten der marokkanischen Küche – ob herzhafte Gerichte oder Süßspeisen – richtig zubereitet, zeigt dieses umfangreiche Kochbuch. Hardcover mit matter, kratzfester Cellophanierung und Goldfolienprägung

Zahlreiche Rezepte aus der marokkanischen Küche, nicht nur für Tajines und Couscous, sondern auch für Suppen, Vorspeisen, Salate, Eingemachtes und den berühmten Minztee. Für einen orientalischen Abend mit Gästen und auch für die Alltagsküche realisierbar.

Sonne, Strände, Kultur und Gastfreundschaft: Als Reise- und Urlaubsziel steht Marokko ganz oben auf der Liste. Auch die Küche des Königreiches gilt als eine der besten in der arabischen Welt. Denn Marokko bietet eine bunte Vielfalt an abwechslungsreichen Gerichten aus Meeresfrüchten, Fischen und Lammfleisch, verfeinert mit Datteln, Kichererbsen und natürlich den klassischen Gewürzen des Orients: Muskat, Zimt und Safran, Nanaminze und Koriander. Die besten Rezepte Marokkos hat die renommierte Autorin Ghillie Basan in ihrem Kochbuch zusammengefasst, ein Standardwerk mit orientalischen Klassikern und Gerichten aus der modernen Küche des nordafrikanischen Landes.

Wenn ein böiger Wind ums Haus pfeift und Schneefl ocken fallen, ist es da nicht am schönsten in der warmen Küche, um die Düfte, die aus dem Backofen kommen, zu genießen? Kalte Tage und lange, dunkle Abende sind wie gemacht, um zu Hause zu bleiben und sich mit Familie und Freunden bei wärmendem, deftigen Essen um den Tisch zu versammeln. In sieben Kapiteln sind die besten Rezepte für Suppen, warme Hauptgerichte, Eintöpfe, Braten, Beilagen, Desserts und Getränke versammelt. Mit opulenten Fotografien möchte dieses Buch Sie wie ein loderndes Kaminfeuer an einem kalten Winterabend einladen und wärmen.

Die schönsten Rezepte für Tajines. Nur wenige Mahlzeiten sind so köstlich und sättigend wie eine liebevoll zubereitete Tajine – jenes würzige, gehaltvolle Eintopfgericht, das die Basis der marokkanischen Küche darstellt. Für diese himmlische Speise gibt es ein eigenes Kochgeschirr, das ebenfalls Tajine genannt wird. Fleisch, Geflügel, Fisch oder Gemüse werden unter dem konisch geformten Deckel sanft (und energiesparend) gedämpft und bleiben so wunderbar zart und saftig. Die Gerichte werden scharf und fantasievoll gewürzt und erhalten zum Teil durch das Feuer der Chilischoten oder die Süße von Früchten eine ganz besondere Note. Die Rezeptauswahl des Buches beinhaltet die beliebtesten Klassiker der marokkanischen Küche, aber auch moderne Variationen dieses abwechslungsreichen Gerichts: von opulent bis einfach, von aromatisch-cremig bis sommerlich-leicht, mit Fleisch, Fisch oder vegetarisch. Ein perfektes Buch, um die marokkanische Küche näher kennen zu lernen.

Was gibt es Schöneres als einen entspannten Sommertag im Freien: ohne Stress, in guter Gesellschaft und – vor allem – mit leckerem Essen. Dieses Buch möchte Sie inspirieren, wunderbare Sonnennachmittage und lange, laue Abende zu genießen: mit kompletten Mahlzeiten, Snacks, Cocktails und sommerlichen Dekorationen. Leckere Grill- und Picknickrezepte verwöhnen Ihren Gaumen ebenso wie luftige Desserts und kühle Drinks – alles ist schnell gemacht und eignet sich für die Zubereitung oder den Verzehr an der frischen Sommerluft. Lassen Sie es sich einfach gut gehen und genießen Sie ihn aus vollem Herzen – Ihren Sonnentag im Freien!