MODERN MOROCCAN

Ancient traditions, contemporary cooking

Ghillie Basan

This glorious cookbook evokes the tastes and textures of traditional Moroccan cooking – its exciting use of herbs and spices, its sweet and spicy combinations, its careful use of petals and flower waters – and places them in a modern context.

Every recipe is clearly explained for the Western cook, and there is a general introduction describing all the ingredients and cooking techniques.

Discover classic tagines of chicken or lamb, enhanced by preserved lemons and olives, and enjoy fresh salads, delectable snacks, drinks and rich desserts from this beautifully illustrated book, exquisitely photographed by Martin Brigdale.

• Tempting dishes to try range from easy breakfasts and healthy lunches to fabulous ideas for stylish entertaining, all explained clearly in step-by-step stages

• Enjoy Casablancan Couscous with Roasted Summer Vegetables, Tagine of Lamb and Crunchy Country Salad, and Burnt Mulhalbia with Rose-Petal Jam

• “Every so often a book comes along that conveys the scent and taste of its subject so evocatively that it grabs our attention totally.This book is one of them: a heady insight into the colourful and varied mix of modern-day Moroccan food with recipes that demand to be cooked.” Lindsey Bareham (author and cook)

About the Author:

Ghillie Basan is a food and travel writer based in Scotland, from where she runs hands-on, cooking workshops. She has written more than twenty cookbooks, with a focus on the culinary cultures of North Africa, Turkey, the Middle East and South-east Asia, as well as many newspaper and magazine articles.