The Moroccan Cookbook

Exploring the food of a timeless cuisine

Ghillie Basan

$59.95

Hardback

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English

Lorenz Books
01 July 2025

Cookery, food & drink; National & regional cuisine

The culmination of years of research, this evocative volume looks in detail at the history and geography, customs and festivities, as well as all the local ingredients, and presents a mouthwatering selection of classic recipes, beautifully photographed. Hospitality is of utmost importance in Morocco. Offering, sharing and receiving are intertwined and, even in the humblest of homes, a guest will be offered dates to dip in milk, or a simple glass of milk flavoured with rosewater, sometimes with scented petals floating on top. Freshly baked or griddled bread, scented sweetmeats or fruit may also be offered to welcome guests and wherever you go in the country a glass of hot, sweet mint tea is the essence of hospitality, friendship, family gatherings and trade. This is just the beginning. What has yet to come is a feast for the senses. Spicy and scented, fruity and sweet, offering creative combinations of cumin and ginger, honey and cinnamon, saffron and rose chillies and turmeric, nuts, marinated olives and preserved lemons, served in painted, earthenware bowls and tagines, Moroccan food is both exciting and inspiring. It is no wonder that the cuisine has been described as the 'perfumed soul' of the culture. A table laden with a Moroccan feast can tell the fascinating story of the country and its people and the influences from the ancient and medieval cultures that have left their mark on the region. At the root of the culinary culture are the indigenous Amazigh, the Berber communities, with their traditions of tagines and couscous; the nomadic Bedouins from the desert who brought dates, milk and grains; the Moors expelled from Spain who relied heavily on olives and olive oil and brought with them the Andalucian flavours of paprika and herbs; the Sephardic Jews with their preserving techniques employing salt; the Arabs who introduced the sophisticated cuisine from the Middle East along with Islamic culinary restrictions; the slaves from central Africa with their tribal secrets; the Ottoman influence of kebabs and pastry making; and the finesse of the French. Sensually intertwining the ancient and medieval influences within the modern, the cuisine is regarded as the most exquisite and refined of the Maghreb, the North African region comprising Morocco, Tunisia, Algeria. Libya and Mauritania. ""While I walked up to the Kasbah du Toubkal, a magnificent mountain retreat in the Atlas Mountains, my young children were transported on the back of a gentle mule. Chatting and giggling, they were blissfully unaware of the draining heat, but I was thankful when we arrived at the walls of the ancient refuge. In the shelter and shade of the pretty courtyard garden, a vision of colour from lush green herbs and scented pink roses, we were greeted warmly with a cool sprinkling of rose water to refresh our hands, faces and necks and the most succulent dates I have ever tasted dipped in a bowl of milk - traditional Berber hospitality. Welcome to Morocco!""

By: Ghillie Basan
Imprint: Lorenz Books
Country of Publication: United Kingdom
Dimensions: Height: 255mm, Width: 208mm,
ISBN: 9780754835646
ISBN 10: 0754835642
Pages: 368
Publication Date: 01 July 2025
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

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.

Reviews for The Moroccan Cookbook: Exploring the food of a timeless cuisine

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 Moroccan cuisine. If you thought it's all tagines, think again! The first 75 pages set the scene, giving an insight into Moroccan culture and geography, and how they impact the nation's food. From there on it's 275 pages of gorgeous recipes that reveal an unexpectedly rich culinary culture."" Richard Bath, Scottish Field Magazine, August 2025 “It’s a fabulous book - a veritable trip to Morocco” Alison Jee, RiverTribe/Women Talking August 2025