Explore the rich culinary landscape of the Middle East with The Pro Chef 2013’16, specifically focusing on Issue 16 from June 2013. Featuring insightful articles, chef profiles, and recipes, this edition delves into the unique flavors and techniques of Middle Eastern cuisine. Discover innovative dishes, learn from leading chefs, and gain a deeper understanding of the region’s culinary heritage. This issue also features a special section on Grieg, offering a unique culinary perspective and highlighting emerging trends within the Middle Eastern food scene.

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