The Moroccan Cookbook

Chrissie Walker, Mostly Food: “A Tapestry of Tastes. Hospitality is key to the culture of Morocco. The Moroccan Cookbook is a gorgeous representation of the delicious food of this unique region. At the root of the culinary culture are the indigenous Amazigh, the Berber communities, with their traditions of tagines and couscous which are already popular outside of Morocco. The nomadic Bedouins from the desert added dates, milk and grains to the array, and the Moors expelled from Spain introduced olives and olive oil, paprika and herbs. The Sephardic Jews introduced preserving techniques, and Arabs enhanced the mix with flavours of the Middle East. The Ottoman influence of kebabs and pastry-making is still evident, and the French brought a little je ne sais quoi. The Moroccan Cookbook is gift quality and the perfect guide to vibrant flavours and dishes made with fresh ingredients. My copy is marked with coloured tabs of recipes tried and those to enjoy in the future. The book includes a culinary history and recipes for every course, with dishes for casual meals through to dinner parties. My picks of the book include Bissara dip with zaatar, roasted red peppers with capers and preserved lemon, saffron fish cakes, Casablancan baked stuffed tomatoes, prawn tagine, saffron and cardamom creme caramel, iced mint and orange tea.”

“From Ghillie Basan, a tome about her love for Moroccancuisine. If you thought it’s all tagines, think again! The first 75pages set the scene, giving an insight into Moroccan culture andgeography, and how they impact the nation’s food. From there on it’s 275pages of gorgeous recipes that reveal an unexpectedly rich culinaryculture.” Richard Bath, Scottish Field Magazine, August 2025

“It’s a fabulous book - a veritable trip to Morocco” Alison Jee, RiverTribe/Women Talking August 2025

Ghillie Basan is a writer, broadcaster, and food anthropologist. She 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 awards. Her food and travel articles have appeared in various publications, and she is one of the presenters on BBC Radio Scotland’s Kitchen Cafe.