Experience the true taste of Morocco with these delicious aromatic vegetarian and vegan casseroles.
Auflage
Sprache
Verlagsort
Produkt-Hinweis
Illustrationen
Maße
Höhe: 216 mm
Breite: 174 mm
Dicke: 17 mm
Gewicht
ISBN-13
978-1-78879-240-0 (9781788792400)
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Schweitzer Klassifikation
Ghillie Basan has worked all over the world as a cookery writer, journalist, and restaurant critic. She is Cordon Bleu trained and has written a number of highly acclaimed books, including the bestselling Flavours of Morocco, The Modern Tagine Cookbook, Mezze and Saffron & Sumac for Ryland Peters & Small. She lives in the Scottish highlands, where she runs popular cookery workshops.
