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Join award-winning food writer Ghillie Basan as she delves into the Scottish larder, using her knowledge of spice cookery to shine a new light on local ingredients. In Spirit & Spice, Ghillie shares her expertise in pickling, preserving, smoking, foraging and outdoor cooking, and opens up whole new worlds of flavour with her approach to food and whisky pairings. And she can always be guaranteed to find the perfect dram to go with any meal breakfast, lunch or dinner. Most importantly, Ghillie tells the stories behind the recipes to paint an inspirational and heartfelt picture of family life in one of the wildest and most beautiful corners of Scotland.

Join award-winning food writer Ghillie Basan as she delves into the Scottish larder, using her knowledge of spice cookery to shine a new light on local ingredients. In Spirit & Spice, Ghillie shares her expertise in pickling, preserving, smoking, foraging and outdoor cooking, and opens up whole new worlds of flavour with her approach to food and whisky pairings. And she can always be guaranteed to find the perfect dram to go with any meal breakfast, lunch or dinner. Most importantly, Ghillie tells the stories behind the recipes to paint an inspirational and heartfelt picture of family life in one of the wildest and most beautiful corners of Scotland.

With clear, detailed instructions, author Ghillie Basan describes the way in which Turkish food is prepared and defines the spices and ingredients that lend it its unique flavors.This unique collection of traditional dishes from the Anatolian heartlands and classical recipes from the Palace kitchens of the Ottoman sultans includes mouthwatering meze and fresh, light salads; succulent casseroles with dried and fresh fruit; aromatic pilafs dotted with pine nuts; unforgettable vegetable dishes - including a selection of dolmas (stuffed vegetables); and, of course, desserts from sweet and syrupy pastries to refreshing ice creams and sorbets. They are low in fat and high in vegetables, fruits, and grains -- a style of eating perfectly suited to today's health-conscious cook.

Moroccan food is sensual exotic, and a feast for the eyes. In "Flavors of Morocco", Ghillie Basan brings you tantalizing recipes for authentic Moroccan food, allowing you to recreate the scents and flavors of this fascinating culinary tradition at home. Follow simple Kemsia and Salad recipes such as Garlicky Fava Bean Dip or Carrot and Cumin Salad with Orange Blossom Water. Make the traditional Classic Chicken Pie with Cinnamon (B'Stilla) from Soups, Breads, and Savory Pastries. A chapter on Tagines, K'dras, and Couscous features the classic Lamb Tagine with Almonds, Prunes, and Apricots and some K'dras (stews), such as Chicken K'dras with Chickpeas, Raisins, and Red Bell Peppers, Grills, Pan-fries, and Roasts include Roast Duck with Honey, Pears, and Figs. Delicious Vegetables, Side dishes, and Preserves include Casablancan Stuffed Tomatoes and Green Leaf and Herb Jam with Olives. Finally, Sweet Snacks, Desserts, and Drinks features treats such as Rose-flavored Milk Pudding--perfect to serve with authentic Mint Tea or a glass of Almond Milk. Also appearing throughout the book are essays on: The Olive and the Argan; Islam, Ramadan, and Bread; Dadas and the Traditional Kitchen; Berber Traditions and Tagines; The Art of Making Couscous; The Souks, Spices, and Sensual Flavors; and finally, Hospitality and Mint Tea. *Moroccan food is hugely popular--it's delicious and easy to cook. *In the same popular series as "Flavors of Provence" and "Flavors of Tuscany", also beautifully photographed on location by Peter Cassidy.