Food of the Sun

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From the Mediterranean to Morocco and the Middle East
by Alastair Little and Richard Whittington

Presents the very best recipes from across the Mediterranean, a region renowned for its outstanding cuisine. Reworks classic dishes from Southern Europe, North Africa and the Middle East to create an exciting fusion of flavors -including Lebanese Broad Bean Falafel with Chili and Coriander served with Moroccan Harissa, Greek Barbounia with Fennel and Orange and Yemeni-Style Lamb Chops flavored with a spicy mixture of cumin, coriander, turmeric and nutmeg.

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