Food of the Sun: From the Mediterranean to Morocco and the Middle East by Alastair Little and Richard Whittington

  • Bourride

    from Food of the Sun: A Fresh Look at Mediterranean Cooking Food of the Sun by Alastair Little and Richard Whittington

    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: white fish fillets; fish heads; white fish bones; tiger prawns; tomatoes; pastis; saffron; onions; garlic; fennel; leeks; celery; carrots; parsley; hen crabs; canned tomatoes; thyme; bay leaves; dried orange peel; dry white wine; egg yolks; sunflower oil; lemons; harissa paste
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  • ISBN 10 1903845548
  • ISBN 13 9781903845547
  • Published Apr 02 2002
  • Format Paperback
  • Page Count 192
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Quadrille Publishing
  • Imprint Quadrille Publishing Ltd

Publishers Text

Alastair Little and Richard Whittington turn their attention to Mediterranean food, producing an exciting take on the world's tastiest cuisine. In reworking the classic dishes of Southern Europe, North Africa and the Middle East, they have produced recipes that are exciting fusions of the many ingredients and styles of cooking found in the region. The result is a collection of over 100 new and classic recipes, held together by a witty and informative text, bringing the colour, warmth and bounty of the Mediterranean to your table. This culinary voyage around the Mediterranean includes such easy-to-follow recipes as bouillabaisse, moussaka, tabbouleh, falafel, lamb tagine, salt cod, baklava and many more classic dishes.

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