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Turkish Cooking
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About the Author

Ghillie Basan has lived and worked in Turkey for a number of years, travelling widely through the Middle East as a food and travel writer. With a cordon bleu diploma and a degree in social anthropology, she has used her knowledge of Asian and Middle Eastern culinary cultures to write several highly acclaimed cookbooks, including Classic Turkish Cookery (St Martins PR), which was shortlisted for the Glenfiddich Book of the Year and the Guild of Food Writers' Cookery Book of the Year; The Middle Eastern Kitchen (Hippocrene Books); Modern Moroccan; Vietnamese: Fragrant and Exotic (both published by Aquamarine); and Malaysian Food and Cooking (Lorenz Books). Ghillie has been a regular contributor to The Sunday Tribune, The Sunday Herald and various cookery magazines. She lives with her two children in a cottage in the Scottish highlands from where she runs cookery workshops.

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