The book features beautiful images of Bethany’s dishes that include a slow braised squid, chicken with preserved lemon tagine, a stunning beetroot and radish salad, falafel wraps, a pomegranate and cucumber salad, sea bass with spiced caramelised onion rice and wild thyme chicken.
Bethany was born and raised in Lebanon and was taught to cook by her gloriously large family. She draws upon this fascinating personal history in her recipes and you can really feel (and taste)the heritage in the dishes. There are some fabulous traditional dishes in the book, livened up with modern accompaniments.
The Jewelled Kitchen covers fabulous food from Egypt, Palestine, Morocco, Syria, Turkey, Iraq, Jordon and Lebanon.