Flavors of Morocco

by Ghillie Basan, Peter Cassidy (Photographer)

Moroccan food is sensual exotic, and a feast for the eyes. In "Flavors of Morocco", Ghillie Basan brings you tantalizing recipes for authentic Moroccan food, allowing you to recreate the scents and flavors of this fascinating culinary tradition at home. Follow simple Kemsia and Salad recipes such as Garlicky Fava Bean Dip or Carrot and Cumin Salad with Orange Blossom Water. Make the traditional Classic Chicken Pie with Cinnamon (B'Stilla) from Soups, Breads, and Savory Pastries. A chapter on Tagines, K'dras, and Couscous features the classic Lamb Tagine with Almonds, Prunes, and Apricots and some K'dras (stews), such as Chicken K'dras with Chickpeas, Raisins, and Red Bell Peppers, Grills, Pan-fries, and Roasts include Roast Duck with Honey, Pears, and Figs. Delicious Vegetables, Side dishes, and Preserves include Casablancan Stuffed Tomatoes and Green Leaf and Herb Jam with Olives. Finally, Sweet Snacks, Desserts, and Drinks features treats such as Rose-flavored Milk Pudding--perfect to serve with authentic Mint Tea or a glass of Almond Milk. Also appearing throughout the book are essays The Olive and the Argan; Islam, Ramadan, and Bread; Dadas and the Traditional Kitchen; Berber Traditions and Tagines; The Art of Making Couscous; The Souks, Spices, and Sensual Flavors; and finally, Hospitality and Mint Tea. *Moroccan food is hugely popular--it's delicious and easy to cook. *In the same popular series as "Flavors of Provence" and "Flavors of Tuscany", also beautifully photographed on location by Peter Cassidy.

Genres: Cookbooks, Cooking, Food, Nonfiction

159 pages, Hardcover

First published January 1, 2008

About the author

I am a writer, broadcaster, and food anthropologist with fingers in several pies! As a single parent living off the beaten track in the Scottish highlands it is the only way to survive. In the media, I have been dubbed ‘The Original Spice Girl’ and ‘World Food Expert’ but really I’m simply a hospitable hermit! I love to live a little bit wild but I also love to share what I have.

I spent my childhood in East Africa and my teenage years in Scotland, followed by a Cordon Bleu Diploma in London and a degree in Social Anthropology from Edinburgh University. After working and travelling in Europe, Turkey, the Middle East, North America, India, Southeast Asia, and vast chunks of Africa as an English teacher, journalist, and food and travel writer, I returned to the Scottish Highlands. Here, in a remote part of the Cairngorms National Park I have gradually turned a ruined croft into a home where, snowbound in winter with a 3 mile cross-country ski to and from the car to bring in supplies, I have raised my children on my own.

Abridged from Ms Basan's website

Reviews

[Elizabeth Theiss Smith · Rating 5 out of 5]

I love Moroccan cooking and Ghillie Basan has managed to describe precisely how to reproduce the cuisine in an American kitchen. I have cooked dozens of recipes from this book and it continues to inspire. Tonight I cooked a nicely spiced harira, the meaty soup eaten to break the Ramadan fast in the evening.

[Jane Crosen · Rating 5 out of 5]

One of our favorite cookbooks. The recipes are classically authentic, simple to prepare, and delicious, and the photos are enticing--a virtual trip to Morocco with a wonderful guide. An inspiring and friendly book!

[Elizabeth · Rating 5 out of 5]

One of my all-time favorite cook books.

[Susie · Rating 4 out of 5]

Mint tea, what a discovery

[Carlie · Rating 4 out of 5]

Beautifully illustrated book with great information on the history of food and traditions in Morocco. Can't wait to try out a few of the recipes... Starting with the bean tagine. Yum!

[Erin · Rating 4 out of 5]

Enjoyable, but nothing jumped out at me that I absolutely HAD to make.

Beautiful pictures.

[Holly S. · Rating 5 out of 5]

Gorgeous photographs which inspire me to cook ... And so far the recipes I've tried have turned out fabulously.

[Janin · Rating 3 out of 5]

Very good recipes!