Ghillie Basan Book order

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.

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.

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.

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.

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.

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

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.

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

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

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.