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The Food and Cooking of Lebanon, Jordan and Syria
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About the Author

Ghillie Basan is a food and travel writer based in the Scottish Highlands from where she runs hands-on, informative cookery workshops. With over 20 books and numerous magazine and newspaper articles on the culinary cultures of Turkey, the Middle East, North Africa and Southeast Asia, she has become an authority on the subject. Her previous books include The Food and Cooking of Cambodia and The Food and Cooking of Turkey (both Lorenz Books).

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