Moroccan Cookbook: Exploring the Food of a Timeless Cuisine

Spicy and scented, fruity and sweet, offering creative combinations of cumin and ginger, honey and cinnamon, saffron and rose, chillies and turmeric, nuts, marinated olives and preserved lemons, served in painted, earthenware bowls and tagines... It is no wonder that the food of Morocco has been described as its ’perfumed soul’. Freshly baked or griddled bread, sweetmeats and fruit are offered to welcome guests, and wherever you go a glass of hot, sweet mint tea is the essence of hospitality. The culmination of years of research, this evocative volume by award-winning author and cook Ghillie Bașan looks at the history and customs, as well as the local ingredients, and presents a mouthwatering selection of more than 145 classic recipes. Welcome to Morocco!

Writer, broadcaster and food anthropologist, with a degree in Social Anthropology and a Cordon Bleu Diploma, Ghillie Basan’s interest in and research into different culinary cultures has culminated in many books, some of which have been nominated for the Glenfiddich, Guild of Food Writers, and the Cordon Bleu World Food Media Awards. She has been described as one of the ’finest writers on Middle Eastern food’.