The culinary traditions of the Middle East have always been enriched by the incredibly diverse & often turbulent passages of this region`s history. In a unique melting pot of Persian, Islamic & Ottoman influences, with a sprinkling of the Byzantine & Roman legacies also thrown in, ” The Middle Eastern Kitchen” represents cooking & hospitality raised to the level of a fine art & pleasure & invites you to join in wholeheartedly. Whether delicate & spicy, aromatic & fragrant or scented & syrupy, Ghillie Basan`s dishes celebrate an area of unparalleled cultural diversity. The book is organised by ingredient, from the familiar coffee, almonds & yoghurt to the more exotic tamarind & pomegranate & the lesser-known orchid root & melokhia. The author describes each ingredient`s appearance & taste, explains how it grows or is manufactured & details its culinary & medicinal uses, together with two or three authentic, mouthwatering recipes. Accompanied by Jonathan Basan`s stunning photographs, this book is a feast for the eyes as well as the stomach.