The Modern Tagine Cookbook

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 Flavors of Morocco, Tagines & Couscous, Vegetarian Tagines & Couscous, and Mezze for Ryland Peters & Small. She lives in the Scottish highlands, where she runs cookery workshops.