Publisher's Synopsis
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.
