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Ghillie Basan

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.