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Informationen zum Autor Writer, broadcaster, and food anthropologist, Ghillie Basan has worked in different parts of the world as an English teacher, ski instructor, cookery writer, restaurant critic and journalist. With a degree in Social Anthropology and a Cordon Bleu Diploma, her 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. They have also appeared regularly in the 'Best of the Best' and 'Top 50' lists; and she has been described as one of the 'finest writers on Middle Eastern food'. Her food and travel articles have appeared in the Sunday Times, Sunday Herald, Daily Telegraph, Sunday Tribune, Press & Journal, BBC Good Food Magazine, Diet & Nutrition USA, and various Middle Eastern and internet magazines, and she is one of the presenters on BBC Radio Scotland's Kitchen Cafe. Special images by Moroccan resident and traveler-photographer Alice Morrison are also featured. Klappentext MODERN MOROCCAN Ancient traditions, contemporary cooking Ghillie Basan This glorious cookbook evokes the tastes and textures of traditional Moroccan cooking – its exciting use of herbs and spices, its sweet and spicy combinations, its careful use of petals and flower waters – and places them in a modern context. Every recipe is clearly explained for the Western cook, and there is a general introduction describing all the ingredients and cooking techniques. Discover classic tagines of chicken or lamb, enhanced by preserved lemons and olives, and enjoy fresh salads, delectable snacks, drinks and rich desserts from this beautifully illustrated book, exquisitely photographed by Martin Brigdale. • Tempting dishes to try range from easy breakfasts and healthy lunches to fabulous ideas for stylish entertaining, all explained clearly in step-by-step stages • Enjoy Casablancan Couscous with Roasted Summer Vegetables, Tagine of Lamb and Crunchy Country Salad, and Burnt Mulhalbia with Rose-Petal Jam • “Every so often a book comes along that conveys the scent and taste of its subject so evocatively that it grabs our attention totally.This book is one of them: a heady insight into the colourful and varied mix of modern-day Moroccan food with recipes that demand to be cooked.” Lindsey Bareham (author and cook) About the Author: Ghillie Basan is a food and travel writer based in Scotland, from where she runs hands-on, cooking workshops. She has written more than twenty cookbooks, with a focus on the culinary cultures of North Africa, Turkey, the Middle East and South-east Asia, as well as many newspaper and magazine articles. Zusammenfassung This glorious cookbook evokes the tastes and textures of traditional Moroccan cooking - it exciting use of herbs and spices, its sweet and spicy combinations, its careful use of petals and flower waters - and places them in a modern context....
