This is a stylish guide to the culinary heritage of the Mediterranean region, from France, Spain and Italy to the Balkans, the Eastern Mediterranean and North Africa. This cultural diversity is reflected in the culinary equipment of the individual regions - the book showcases over 100 items, ranging from basic knives to specialist pans, detailing their many uses.
Top London chef Paul Gayler provides an inspired collection of cooking techniques for preparing traditional dishes of each region accompanied by clear illustrations. He offers the choice of an unusual ingredient or an inspired serving idea to transform a simple local speciality into something extraordinary.
The book features a selection of delicious authentic recipes from some of the world's leading chefs. An extensive list of manufacturers and retailers will help the reader to locate the equipment and ingredients featured throughout the book.
