Modern Moroccan: Ancient Traditions, Contemporary Cooking

by Ghillie Basan

This beautiful book uses the ingredients and techniques of Morocan cooking to introduce dishes that are as much fun to make and serve as they are to eat.

Genres: Cookbooks, Cooking, Food

160 pages, Hardcover

First published January 25, 2003

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]

A Moroccan friend recommended this book as faithful to the cuisine with which he grew up in Rabat. Years later when I had a chance to spend time in Rabat, I was amazed at how close these recipes come to authentic Moroccan cuisine. Kefta, chermoula, tagines and rice pudding are all offered as well as many fresh salads and directions for making the all-important Harissa. This book is a perfect intro to Moroccan cooking. Many years later I continue to be inspired by these recipes.

[Lynda · Rating 5 out of 5]

Very comprehensive.