This beautiful little book is a wonderful introduction to the tastes and textures of traditional Moroccan cooking - its exciting use of ingredients, its sweet and spicy combinations, and its careful use of petals and flower waters. Discover tagines of chicken or lamb, enhanced by preserved lemons, prunes and olives. Enjoy fresh, tangy salads such as Artichoke Hearts with Ginger and Honey, and delectable snacks such as Mini Saffron Fish Cakes. Drinks and rich desserts, such as Sweet Couscous with Rose-scented Fruit Compote, are also included. Every recipe is clearly explained, and an introduction outlines the key ingredients and culinary traditions. With beautiful photography, step-by-step instructions, and helpful cook's tips, this recipe book is a must for anyone keen to be introduced to new cuisines and impress friends and family with their culinary skills.
Ghillie Basan is a Cordon Bleu trained food writer and journalist and an expert in Middle Eastern and Mediterranean cooking. Among her many acclaimed books are Recipes from a Turkish Kitchen and Tagines.