Modern Moroccan: Ancient Traditions, Contemporary Cooking
Ghillie Basan has lived and worked in Turkey and the Middle East as an English teacher, a food journalist and a restaurant reviewer. She is Cordon Bleu trained and has a degree in Social Anthropology. Author of the highly acclaimed Classic Turkish Cookery (shortlisted for both Glenfiddich Book of the Year Award and the Guild of Food Writers' Cookery Book of the Year), as well as The Middle Eastern Kitchen, she is also a regular contributor to the Sunday Tribune and Sunday Herald.