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This book is full of fresh food simply cooked and adds a global twist to seasonally available produce. It explores a range of exotic and familiar flavour and aroma combinations from around the world. Chili, ginger, and lemongrass set the tone for the chapter inspired by ingredients from Southeast Asia. Cinnamon, nutmeg, and other earthy spices set the mood for a chapter on the colours and flavours of North Africa and the Middle East. Basil, sage, rosemary, thyme, and oregano infuse a chapter highlighting the Mediterranean but with a thoroughly contemporary twist. Zest will inspire with its modern and fresh approach to food and entertaining.
Michele Cranston is a food editor, caterer and food stylist whose work has appeared in The New York Times, Wallpaper magazine and other publications.
Petrina Tinslay is an acclaimed food photographer whose work has won many awards, including the prestigious James Beard Award.
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