Search results for ""Author Ghillie"

"As the sun rose over the brow of the hill and turned each blade of grass a shade of golden green, Ghillie slowly opened his eyes ..." Disaster! When Ghillie the giant redwood tree wakes after his winter sleep, he has a fright. His best friend Willow has fallen in a storm! Can Ghillie, Ember the squirrel and the badgers put her back together again? And what surprise of her own does Willow have in store? **Includes special reference section with arborist Joe Robson** A beautiful story about the secret life of trees for all ages

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From award-winning author Lynda Clark come sixteen engrossing stories weaving together elements of folklore, fantasy and speculative fiction, all of them in Clark's darkly humorous style. In 'Ghillie's Mum', shortlisted for the BBC Short Story Award, a shape-shifting mother needs to decide whether to compromise and stay in her human form, or lose her son. In 'Total Transparency', a man is learning how to live with a gradually disappearing wife. In 'Blanks', people are paying to create clones of themselves so they will never die. And in 'Dreaming in Quantum', there's a murder to be solved which echoes through dimensions only accessible in dreams.

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"The food of Lebanon, Syria and Jordan takes me on a journey - a dip into history and scoot through modern life - as every dish has a connection to stories and passion, old traditions and new. Visiting this region is never dull as life unfolds before your eyes with chaos in the noisy streets, colour in the busy markets, and a feast of flavour wherever you go. If there is one thing that can unite communities it is food: the garlicky hummus and tangy smoked aubergine dip; spicy falafel and juicy fattoush; hot buttery pastries that melt in the mouth; comforting rice dishes and bean stews; classic kibbeh in all shapes and sizes; and moreish milk puddings and fritters in scented syrup. There are Muslim feasts and Christian celebrations, Jewish and Armenian traditions, Palestinian communities and Arab heritage - there's a little bit of everything under this vast culinary roof." The culmination of years of research, this evocative volume by award-winning author and cook Ghillie Basan looks in detail at the history and geography, the customs and festivities, as well as all the local ingredients, and presents a mouthwatering selection of classic recipes, all beautifully photographed.

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"Greet a Turk and you will eat. Whether you are in the busy streets of Istanbul, in a small village in Anatolia, on the slopes above Bursa, or in a resort in the Mediterranean, the enticing aroma of grilling, baking, and spices fills the air - warm bread rings covered in sesame seeds; deep-fried mussels with a garlicky sauce; roasted chestnuts, almonds and pistachio nuts; savoury pastries filled with melting cheese; lamb roasting on a spit; aubergines smoking over charcoal; and the scent of fresh peaches. You can try Ottoman puddings in Istanbul; juicy apricots stuffed with rice in Cappadocia; anchovy pilaff along the Black Sea coast; fiery kebabs served on a sword in Adana; and the hallucinogenic honey of Kars in eastern Anatolia. The Turks are passionate about their cuisine. It gives them pleasure to share it with you and it is their generous hospitality that draws me to the country again and again." This glorious volume by award-winning author and cook Ghillie Basan looks in detail at the culinary history and geography, the customs and festivities, as well as the local ingredients, and presents a tantalising selection of classic regional recipes.

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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.

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Queen Victoria was the longest reigning monarch in British history. In this concise biography, Lady Longford, long recognised as an authority on the subject, gives a full account of Queen Victoria's life and provides her unique assessment of the monarch. Victoria ascended the throne in 1837 on the death of her uncle William IV. In 1840 she married her first cousin, Prince Albert of Saxe-Coburg-Gotha, and for the next twenty years they were inseparable. Their descendants were to succeed to most of the thrones of Europe. When Albert died in 1861 Victoria's overwhelming grief caused her to almost withdraw from public life for several years. This perceived dereliction of public duty, coupled with rumours about her relationship with her Scottish ghillie, John Brown, led to increasing criticism. Coaxed back into the public eye by Disraeli, she resumed her political and constitutional interest with vigour until her death in 1901.

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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 coastline and over to the islands to capture the essence of our nation’s seafood through the stories of fisherman, farmers, artisan smokers and curers, boat builders and net makers, creels and shacks, skin tanners and age-old traditions. In addition, she offers 90 original recipes showcasing the wonderful produce she encounters on her journeys to all parts of the country. Features a foreword by Gary Maclean, winner of MasterChef: The Professionals

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These hearty one-pot meals, flavoured 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. Try 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 Aubergine with Coriander 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 side dishes to serve as part of your Moroccan-style feast.

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Pickers came from near and far year after year – and from a variety of backgrounds – for the berry-picking season. For local people, adults and children, it was an opportunity to supplement the family income; Glasgow folk combined it with a holiday. For the Scottish Traveller community it was an annual opportunity to meet up with friends and family, and forge new relationships. Roger Leitch encouraged many of those local berry pickers to share their recollections for this book – which is published at a time of political change with challenges for the soft fruit cultivation business. He also interviewed workers in other seasonal employments such as potato picking and ghillieing.

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The tall, handsome Abdul Karim was just twenty-four years old when he arrived in England from Agra to wait at tables during Queen Victoria’s Golden Jubilee. An assistant clerk at Agra Central Jail, he suddenly found himself a personal attendant to the Empress of India herself. Within a year, he was established as a powerful figure at court, becoming the queen’s teacher, or Munshi, and instructing her in Urdu and Indian affairs. Devastated by the death of John Brown, her Scottish ghillie, the queen had at last found his replacement. But her intense and controversial relationship with the Munshi led to a near-revolt in the royal household. Victoria & Abdul examines how a young Indian Muslim came to play a central role at the heart of the empire, and his influence over the queen at a time when independence movements in the sub-continent were growing in force. Yet, at its heart, it is a tender love story between an ordinary Indian and his elderly queen, a relationship that survived the best attempts to destroy it.

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This is a gorgeous collection of classic Moroccan stews, beautifully presented with more than 150 photographs by Martin Brigdale. It includes step-by-step techniques for preparing couscous, as well as simple recipes for harissa, chermoula, ras el hanout, preserved lemons, smen, and mint tea. It offers rich and aromatic ideas that 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. Clear step-by-step instructions are easy to follow, and a mouthwatering image of every finished dish allows you to see what you are aiming to achieve. Full nutritional notes are provided throughout. Ghillie Basan brings together a wealth of experience in the cuisine of North Africa to create this irresistible collection of tagines. It contains something for every taste, including vegetable, fish, shellfish, poultry and meat tagines, as well as basic instructions for couscous, Moroccan spice mixes and other accompaniments. The recipes contain simple method text and inspiring technique photographs, making traditional tagines accessible to every home cook. Advice on equipment is included, and there are plenty of tips and variations to help you get the most of out the book. Try your hand at Beef Tagine with Sweet Potatoes, Baked Vegetable Tagine with Harissa Yogurt, or Tagine of Duck with Chestnuts and Pomegranate Seeds. With 150 glorious photographs, this vibrant book will delight every lover of Moroccan food.

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Few British monarchs have fit the time, the tone or the energy of an era quite the way Queen Victoria mastered her reign. From her ascension to the throne in 1837 to her death in 1901, her monarchy was one of spectacular advances in the British Empire. Political, scientific, and industrial wonders were changing the world. Britain's influence reached all corners of the earth. But there was one area that particularly intrigued the Queen. Men. Keenly aware of the opposite sex, her most trusted advisors were men. Lord Melbourne, her first prime minister, was an avuncular presence. Then her beloved husband Prince Albert took the reins until his death in 1861. In a widowhood of forty years, her ministers were a varied lot. She adored Disraeli, disliked Gladstone, and found genuine friendship with Lord Salisbury. Then there was Mr. Brown, the Scottish ghillie who she found wonderfully attractive. Later there was Abdul Karim, the Munshi, or teacher with whom she had a motherly relationship. She adored her son-in-law, Prince Henry of Battenberg, the 'sunshine of their lives' and was devastated when he died. She also loved her grandson-in-law, Prince Louis Battenberg, who was one of the executors of her will. Those years without Albert were not barren loveless years, they were not without happiness and pleasure, even if the queen herself might protest.

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'Essential reading for lovers of the Great outdoors' – Roger Cox, Scotsman Magazine Longlisted for the 2022 Highland Book Prize In 2019, Jenna Watt took part in the stalking of a hind on the vast Highland estate of Corrour: part of an immersive attempt to understand the ideas that lie behind ‘rewilding’, and what it means emotionally and physically to participate in Scotland’s deer cull. Piece by piece and chapter by chapter she unravels the story of that one day spent hunting the hind, interlaced with her discovery that her ancestors were deer stalkers, game keepers and ghillies on a Highland estate, who once took part in increasingly controversial land practices like muirburn and species persecution. This exploration leads her into the complex and often conflict-ridden world of the rewilding movement. She meets the ‘Wolf Man’ of the Highlands, who wants to introduce the first wild wolves back into Scotland for over 300 years; a mountain ecologist who ranges alone across the landscape to track the environmental impact of deer on Scotland’s upland ecosystem; landowners who are reintroducing species like beaver onto their estates; and a female deer stalker, who is trying to introduce more women into the male-dominated world of stalking and game-keeping. In the process, Jenna comes to better understand the meaning of ‘wildness’, the shifting baselines of ‘rewilding’, and, in a world beset by climate change and species extinction, how to cope, both as an individual and as a society, with the concept of ecological grief.

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The story of Professor Ghillean Prance, from his earliest days as a young scientist at Oxford, to expeditions across the Amazon searching for new species of plants, facing upturned boats and plane crashes en route, to Director of Kew (1988- 1999). Now a famed international speaker and conservationist, Prance is a scientific advisor to the Eden project. Illustrated with 40 pages of plates, many in colour.

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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. In this collection of aromatic tagines, salads, side dishes and sweet things, you’ll be sure to find best-loved classics from the Moroccan kitchen. Using all sorts of fabulous herbs and spices – including cinnamon, ginger, turmeric, mint, cumin and coriander (to name only a few!) – this compilation of incredible North African recipes will soon have your kitchen smelling delicious. Learn how to make traditional lamb tagines and all of their amazing variations in the section dedicated to the famous dish. Then discover how to make options such as a Chorizo Tagine with Lentils and Fenugreek, or a Duck Tagine with Pears and Cinnamon. The mixture of sweet and spice is essential to sumptuous Moroccan food, and with this book, you'll learn how to master it all. Explore the myriad of varieties with beef tagines, seafood tagines, vegetable tagines, a section on couscous, a chapter on sweet treats and drinks, and so much more! You’ll never need to step out of your home for a taste of Morocco again!

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This title presents traditional food and cooking in 25 authentic dishes. You can explore the rich and vibrant food of the Lebanon, one of the most exquisite cuisines of the world. It includes traditional dishes such as Falafel, Fattoush and Kibbeh, as well as less well known, but equally delicious, recipes such as Stuffed Apricots with Rice, Baked Red Cabbage with Quince, Roasted Fish with Orange and Lime, plus delectable desserts such as sweet turmeric cakes. The introduction offers a fascinating overview of Lebanese cooking and eating traditions plus a guide to the main ingredients of the country. This classic recipe collection includes a fabulous array of mezes, hot and sizzling main courses, a rich variety of vegetable dishes, and tempting sweetmeats and desserts. Nutritional information for every recipe is given. It is illustrated with wonderful photographs of practical steps and final dishes. Lebanon is world-renowned for its exotic and complex cuisine. The culture is ancient, absorbing influences throughout its history of invasion and foreign rule, all of which have contributed to a cuisine rich in variety and taste. This beautiful little book aims to capture the essence of Lebanese food and introduce the reader to a world of succulently roasted fish and meat, vibrant vegetables and salads, and irresistible desserts and sweets. It is the perfect introduction to anyone wishing to experience classic Middle Eastern cooking at its best.

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Experience the true taste of Morocco with these delicious aromatic vegetarian and vegan casseroles. Named after the earthenware pot in which they are traditionally prepared, tagines are fragrantly spiced and comforting, easy to make and sure to satisfy at every occasion. And prepared without meat (and often without dairy, too) they are not only economical, but also one of the best ways to enjoy seasonal produce. In this collection of authentic Moroccan recipes, you will find some of the best-loved tagines, from Lighter Tagines, such as Roasted Cherry Tomato Tagine with Feta and Preserved Lemon or Roasted Pear, Fig and Walnut Tagine with Fennel, to Hearty Tagines including Roasted Sweet Potato Tagine with Ginger, Cinnamon and Honey or Spicy Carrot Tagine with Chickpeas, Turmeric and Coriander. Along with the tagines, you will find recipes for its traditional accompaniment, couscous, prepared in a variety of exciting ways, as well as recipes for appetizers and other dishes to serve alongside. Create your own aromatic feast, worthy of any Moroccan kitchen.

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This title helps you discover the secrets of a culinary tradition characterized by subtle scents, delicate tastes and elegant presentation. It offers full of tempting recipes that draw on the herbs and spices of the souk, the fresh ingredients of the countryside, and the traditions of the Moroccan kitchen. You can enjoy Casablancan Couscous with Roasted Summer Vegetables, Tagine of Lamb with Crunchy Country Salad, Sauteed Herb Salad with Chilli and Preserved Lemon, and Burnt Mulhalbia with Rose-Petal Jam. This beautifully photographed book is full of recipes that evoke the glorious tastes and textures of traditional Moroccan cooking - its exciting use of ingredients, its sweet and spicy combinations, its careful use of petals and flower waters - and places them in a modern context. You can discover tagines of chicken or lamb, enhanced by preserved lemons, prunes and olives. You can enjoy fresh, tangy salads such as Artichoke Hearts with Ginger and Honey, and delectable snacks such as Mini Saffron Fish Cakes. It includes drinks and rich desserts, such as Sweet Couscous with Rose-scented Fruit Compote. Every recipe is clearly explained, and an introduction describes all the ingredients and cooking techniques. Moroccans are well known for their love of wonderful food and generous hospitality, and this book will provide all the inspiration you need to follow their example.

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Over 60 authentic classic recipes from an undiscovered cuisine, shown step-by-step in over 300 stunning photographs An illustrated practical introduction to using ingredients, equipment and techniques

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This title features over 60 step-by-step recipes in 250 photographs. You can discover the secrets of Vietnamese cooking in 60 fresh and fragrant recipes. It contains deliciously authentic recipes from all over Vietnam, including Hanoi Fried Fish with Dill, Baked Stuffed Crab Shells, Garlic-roasted Quails with Honey, and Star Anise Ice Cream. It is beautifully illustrated with over 280 photographs, including easy-to-follow steps and a glorious picture of every finished recipe. It includes a fascinating introduction to the cuisine and culture of Vietnam, from bustling markets stacked with fresh produce to food etiquette and manners. With a whole host of mouthwatering dishes, from soups and noodles to vegetable dishes and sweet snacks, this book will help you explore the essence of Vietnamese culinary tradition. With a predominance of rice, noodles, wheat, beans, fresh vegetables and herbs, and minimum oil, Vietnamese is undoubtedly one of the healthiest cuisines of the world. Varied textures and exotic ingredients provide a range of fragrant delights for the contemporary kitchen. A fact-packed introduction offers a fascinating overview of the cuisine, with a focus on regional variations. The recipe section is the heart of the book, and it contains chapters on soups and snacks; fish and shellfish; meat and poultry; rice and noodles; vegetables, salads, pickles and sauces; and sweet snacks and drinks. There are over 60 tantalizing recipes from all regions of Vietnam, all shown with step-by-step photographs, which make it simple to achieve great results. For anyone wanting to sample these fresh and fragrant tastes, this book will be an inspiring addition to the kitchen shelf.

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This book deals with traditional food and cooking in 25 authentic dishes. It explores the richness of this exotic cuisine with 25 classic recipes presented in a stylish gift book. You can experience the exciting taste of Filipino food in more than 25 recipes, ranging from a warming soup such as Chicken and Ginger Broth with Papaya, moreish street snacks like Crispy Fried Pork Belly or Filipino Pork Satay, or a refreshing Red Mustard Leaf Salad. The introduction offers a concise overview of this exciting culinary tradition, Filipino food festivals, and a guide to the main ingredients of the country. It is illustrated with stunning photographs by Martin Brigdale of practical steps and final dishes. A melting pot of myriad cultural and geographical culinary influences, including China and Spain, the food and cooking of the Philippines is a unique experience. Characteristic ingredients include chilli, galangal, garlic and shrimp paste, which are balanced by the use of peanuts and coconut milk to create a perfect harmony of taste and texture. This delightful collection of recipes captures the highlights of Filipino cooking.There are tasty street snacks, light and fragrant noodle dishes, spicy shellfish dinners, succulent meat and poultry meals, refreshing salads and wonderful sweet snacks and drinks to try. Packed with beautiful photography, step-by-step recipe instructions, cook's tips and variations, this recipe book is a must for anyone interested in exploring new cuisines and producing delectable food to impress friends and family alike.

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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 colourful dishes, each the bearer of something savoury or sweet but always delicious. In this edition you’ll discover such exciting recipes as Orange and Date Salad with Chillies and Preserved Lemon; Hot Hummus with Pine Nuts and Chilli Butter; Baby Saffron Squid stuffed with Bulgur and Zahtar; and Stuffed Dates in Clementine Syrup – nothing beats the magic of mezze.

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Cambodia is a very traditional society with an emphasis on strong family values, and its cuisine is influenced by India, Thailand, China, France and Vietnam. This delightful book includes an evocative introduction to the country's cooking and culture, along with advice on Cambodian staples, such as rice, fish, coconut milk, herbs and spices. With a strong emphasis on fresh ingredients, and with all elements of the meal typically prepared from scratch, principal dishes include seafood fritters, tangy soups, grilled fish, rice (served crunchy and barely cooked), stewed meats, and spicy vegetables. Highlights include Fried Squid with Salt and Pepper, Stir-fried Beef with Sesame Sauce, and Chicken and Vegetable Stew. With over 70 beautiful and informative pictures, this is a highly accessible introduction to the exciting and undiscovered food and cooking of Cambodia.

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This title presents traditional food and cooking in 25 authentic dishes. You can discover the essence of this exotic cuisine with 25 classic recipes presented in a stylish gift book. You can explore the wide range of fresh and vibrant ingredients in more than 25 recipes, ranging from the classics such as Singapore Chilli Crab and Chicken Satay, to lesser well-known but equally tasty dishes like Hokkein Prawn Noodle Soup and Winter Melon Pachadi. The introduction offers a concise overview of this exciting culinary tradition, plus a guide to the main ingredients of the country. It is illustrated with wonderful photographs by William Lingwood of practical steps and final dishes. Food is an important part of the culture in Singapore. Everywhere you go there is something to eat and wherever you look there are people eating. Rich in traditions, the food and cooking of Singapore is greatly influenced by its multicultural population, resulting in many gastronomical delights. This attractive book brings together a fusion of the Chinese, Malay and Indian ingredients that define Singaporean cuisine.There are fried and grilled street snacks, light and fragrant noodle dishes, hot and spicy shellfish dinners, succulent meat broths, fresh side salads and wonderful sweet desserts to try. Packed with beautiful photography, step-by-step recipe instructions, cook's tips, variations and nutritional information for each recipe, this attractive recipe book is a must for anyone interested in learning about this fascinating cuisine.

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Now out of print. See 9780754835158 for the new updated and expanded hardback edition. Discover the subtle and enticing taste of traditional Turkish cooking, with its intriguing blend of herbs and spices.

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This book features sensational dishes from an exotic cuisine, with 150 authentic recipes shown step by step in 750 beautiful photographs. It includes deliciously aromatic, spicy and occasionally fiery recipes, such as Hot and Sour Filipino Fish Soup, Indonesian Stir-Fried Noodles, Bali Fried Poussins, and tender and fragrant Slow-cooked Buffalo in Coconut Milk. It offers all you need to know about equipment, cooking techniques, and using ingredients - the perfect illustrated practical instruction course. Indonesia and the archipelago that forms the Philippines border each other, yet have nurtured distinct culinary traditions. Indonesian cuisine has a reliance on fragrant herbs and spices, while in the Philippines the Spanish influence is more evident. The many exciting recipes in this book include Sardines Cooked in Spicy Coconut Milk with Herbs, Colonial Rice Soup with Pork, Filipino Paella, and Adobo, as well as sweet drinks and desserts based on local fruits and coconuts. This fabulous collection of dishes from exotic Indonesia and the sun-soaked Philippines is illustrated with 750 evocative photographs and is guaranteed to delight your tastebuds.

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This book helps you discover the secrets of this fresh, fragrant and delicate food, with its South-east Asian and French fusion. You can explore the rivers and deltas of Vietnam, the bustling markets of Saigon and Hanoi, and the celebrations and rich traditions that pervade everyday life. You can enjoy classic street food, such as Singapore noodles and Vietnamese spring rolls, delicious main dishes such as Saigon shellfish curry, or one of the sumptuous sweets, such as coconut sorbet or Vietnamese fried bananas. Vietnamese cuisine is one of the jewels of South-east Asia, with a style of cooking that is a wonderful blend of Chinese and Asian ingredients and the traditions of classic French food. With more than 75 authentic recipes - from the national beef noodle soup, pho, which is eaten morning, noon and night, to pork pate spread on warm baguettes and drizzled with nuoc cham - this book gives you the opportunity to recreate a taste of Vietnam in your own kitchen. Make classic street food or sophisticated main meals, or try any one of the delectable sweet snacks that are enjoyed throughout Vietnam. This beautifully written, stunningly photographed book captures the real taste of Vietnam, and is irresistible for anyone who loves good food.

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A game-changing book with more than sixty simple and sustainable gardening activities, recipes and weekend fun for every season, The Little Grower's Cookbook is the perfect way to tempt kids away from screens and out into the green for some creative and eco-friendly family time together. Whether it's a rainy day, the weekend or a holiday, there are fun-filled activities to suit everyone. Simple step-by-step instructions, colourful photos and plenty of tips and tricks make seasonal growing, harvesting and cooking exciting and easy. Have you ever tried to grow veggies in an old welly boot, made a butterfly banquet or tasted a snail sandwich? With no need for a large garden or a big budget, these projects will teach and inspire children to look at what's around them in the natural world and have fun with it. They will learn, play and experiment with nature's bounty through planet-friendly projects that re-use repurposed and recycled materials.

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GET INTO MOROCCAN-STYLE COOKING WITH 200 RECIPES FROM THE BESTSELLING HAMLYN ALL COLOUR SERIESTaste 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.Check out some of the other titles in the series:Hamlyn All Colour Cookery: 200 Super SoupsHamlyn All Colour Cookery: 200 Halogen Oven RecipesHamlyn All Colour Cookery: 200 Fast Vegetarian RecipesHamlyn All Colour Cookery: 200 Cakes & BakesHamlyn All Colour Cookery: 200 Gluten-Free RecipesHamlyn All Colour Cookery: 200 Really Easy RecipesHamlyn All Colour Cookery: 200 Pasta DishesHamlyn All Colour Cookery: 200 Tapas & Spanish DishesHamlyn All Colour Cookery: 200 More Slow Cooker RecipesHamlyn All Colour Cookery: 200 Delicious DessertsHamlyn All Colour Cookery: 200 Veggie FeastsHamlyn All Colour Cookery: 200 One Pot MealsHamlyn All Colour Cookery: 200 Student MealsHamlyn All Colour Cookery: 200 Spiralizer RecipesHamlyn All Colour Cookery: 200 Easy Indian DishesHamlyn All Colour Cookery: 200 CupcakesHamlyn All Colour Cookery: 200 Thai FavouritesHamlyn All Colour Cookery: 200 5:2 Diet RecipesHamlyn All Colour Cookery: 200 Light Slow Cooker RecipesHamlyn All Colour Cookery: 200 Low Fat DishesHamlyn All Colour Cookery: 200 Cakes & Bakes

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The food and cooking of Singapore is rich in diverse cultural influences and food traditions, with many gastronomical delights to be enjoyed. In this book, you'll find a collection of over 80 recipes, bringing together a fusion of the Chinese, Malay and Indian flavours that define this unique cuisine. All the classics are included, from Samosas and Chicken Satay to Lotus-leaf Rice and Singapore Chilli Crab. There are also some wonderful sweet snacks, such as Jellied Mango Puddings and Glutinous Rice with Coconut. More than 450 mouthwatering photographs show step by step how each dish is made, including an image of every finished dish. Full of tantalizing recipes, this beautiful book is perfect for cooks keen to experience the aromatic flavours of Singaporean cuisine.

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Bringing together authentic recipes from Italy, Greece, Provence, northern Africa, and the Middle East, DK's Mediterranean Cookbook gives cooks the necessary tools to recreate the flavors of the Mediterranean in their own homes. Fresh, healthy, and easy to make, the Mediterranean Cookbook contains more than 300 recipes, from Citrus Lamb Tagine and Leek Moussaka to Panzanella and Tzatziki. Whether it's the food of Tuscany, Provence, the Greek Islands, Morocco, or Spain, DK's Mediterranean Cookbook is a wonderful resource for families that want to eat fresh, fast, and healthy.

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