Food and Cooking of Spain, Africa and the Middle East

Explore the fascinating flavours of Spanish, Middle Eastern and African cuisine, and discover over 300 traditional and regional specialities An authoritative introduction covers the traditions and ingredients of the regions, together with practical guidance on choosing, preparing and using the distinctive spices and ingredients Features enticing dishes for all palates and every occasion from fabulous tapas and mezze starters, spicy, sizzling meat stews and hot, tangy fish curries to a dazzling array of paellas, rice, vegetables and salads, and exotic sweetmeats and desserts Recipes include classic appetizers such as Salt Cod Fritters with Alioli, Fattoush and Borek, hearty flavoursome main courses like Cocido and Persian Lamb with Split Peas, and delicate sweets and pastries such as Crema Catalana and Baklava Over 1200 stunning colour photographs, easy-to-follow step-by-step instructions, informative cook's tips, and a nutritional breakdown for every recipe