Levantine

Name: Levantine
Price: 65 AUD
Availability: PreOrder
ISBN: 9781788795845

Fresh & Vibrant Recipes to Share from the Eastern Mediterranean Table

Ghillie Basan

$65

Hardback

Forthcoming
Pre-Order now

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English

Ryland Peters & Small
14 April 2026

Cookery, food & drink; National & regional cuisine; Cooking with herbs & spices; Cookery dishes & courses

A collection of recipes inspired by the vibrant and diverse culture of the Levant, the region of the Middle East that stretches along the shores of the eastern Mediterranean.

Small plates to relish (relish being the original meaning of the Persian word maza from which the term mezze derives) include popular dips, salads and small bites – hummus, baba ganoush, tabbouleh and falafel – as well as less familiar recipes to discover. Freshly grilled fish and seafood, served with yogurt dips flavoured with spicy harissa paste, or a simple coupling of mint and cucumber, are just the start of an ocean odyssey of tastes. For carnivores, chicken dishes are enhanced by all manner of spicy marinades, such as Paprika and Lemon-Infused Taouk; or how about Grilled Skewers of Beef with a Tahini-Based Tarator Sauce; or one of the greats of Levantine feasting, a Slow-Roasted Lamb Shoulder steeped in spices and served with a Pomegranate, Yogurt and Pistachio Sauce. You’ll want to return to these deliciously fresh and exciting dishes time and again.

By: Ghillie Basan
Imprint: Ryland Peters & Small
Country of Publication: United Kingdom
Dimensions: Height: 254mm, Width: 200mm,
ISBN: 9781788795845
ISBN 10: 1788795849
Pages: 240
Publication Date: 14 April 2026
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Forthcoming

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 and Tagines & Couscous for Ryland Peters & Small. She lives in the Scottish highlands, where she runs popular cookery workshops.