About the Author

Ghillie Basan has worked all over the world as a cookery writer, journalist, and restaurant critic. She is Cordon Bleu trained and has written a number of highly acclaimed books, including the bestselling Flavours of Morocco, The Modern Tagine Cookbook, Mezze and Saffron & Sumac for Ryland Peters & Small. She lives in the Scottish highlands, where she runs popular cookery workshops.