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Flavours of Morocco
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A collection of recipes for authentic Moroccan dishes that allows you to recreate the scents and flavours of this fascinating cuisine at home. With such a rich and diverse history, which draws from the East, the Mediterranean and Africa, Morocco is home to the most tantalising food imaginable. Go on a culinary journey starting with Kemia & Salads; Soups, Breads & Savoury Pastries; Tagines, K'dras & Couscous; Grills, Pan- fries & Roasts; Delicious Vegetables, Side Dishes & Preserves; and end with Sweet Snacks, Desserts & Drinks. Throughout the book are essays on key aspects of Moroccan culinary culture, from The Olive and the Argan to The Souks, Spices and Sensual Flavours, that help to bring the food of this vibrant and exotic land to life.
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About the Author

Ghillie Basan has worked all over the world as a cookery writer, journalist and restaurant critic. She is Cordon Bleu trained and has written a number of highly acclaimed books, including the bestselling Flavours of the Middle East and Tagines & Couscous for Ryland Peters & Small. She lives in the Scottish highlands.

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