Book: Paperback | 9.05 x 11.61in | 200 pages | ISBN 9780143019428 | 28 Dec 2005 | Penguin New Zealand | 18 - AND UP
Middle Eastern food, with its emphasis on slowly cooked meats and interesting grains and vegetable dishes, is now very popular all around the world. In the new global market, these ingredients are no longer considered exotic but are readily available.
Julie Le Clerc and John Bougen spent three months in the Middle East cooking, researching and photographing on location. The food is very authentic, but still retains Julie Le Clerc’s signature combination of style, flavour and simplicity.
This book is the result of three month journey taking in the sights and tastes of Morocco - and sumptuous is an understatement. Food writer Julie Le Clerc has divided it into sections such as breakfast, skewered food, tagines, couscous, seafoods and sweets. It is peppered with beautiful photography by John Bougen who has captured the vivid hues of freash fruit in the marketplace as well as the muted tones of the ancient architecture. This book will inspire with its authentic recipes, some with Le Clerc's own adaptations.
Review from Dish, November 2004.
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