LEVANTINE VEGETARIAN: RECIPES FROM THE MIDDLE EAST (HB)

140 easy-to-make plant-based recipes, including classics, fusion novelties, and dishes reflective of region, religion and culture across the Levant. Here are garlic-laced mezze dishes; pittas stuffed with pickles, tahini and grilled vegetables; sweet and spicy desserts, and more. Each recipe is accompanied by newly commissioned photography and double page tablescapes that capture the vibrancy, bounty and generous spirit of the Middle Eastern dining table. Recipes include: Parsnip and Cumin Beignets; Sesame Halloumi Fries with Chilli Yogurt; Black Lime and Herb Tofu; and Za’atar Cucumber Noodle Salad.