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Cooking at the Kasbah: Recipes from My Moroccan Kitchen Paperback – September 1, 1998
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More About the Author
Kitty's career as a food writer, cooking teacher, and lecturer, spans more than twenty-five years. She is the author of nine cookbooks, five of them on the cuisine of Morocco and North Africa. They include Cooking at the Kasbah: Recipes from my Moroccan Kitchen now in its tenth printing from Chronicle Books, The Scent of Orange Blossoms (Ten Speed Press), and The California Farm Cookbook (Pelican Publishing).
In recent years, she became author/publisher for the second edition of A Biblical Feast: Ancient Mediterranean Flavors for Today's Table.
Her latest book, a memoir titled Mint Tea and Minarets: a banquet of Moroccan memories, she published in December 2012. The book was a finalist in the San Diego Book Awards in 2012, and awarded Best Book Arab Cuisine/USA/ 2013 from the Gourmand World Cookbooks Awards.
Top Customer Reviews
There was plenty of information about Moroccan dining to help me make the dinner more authentic. We washed our hands at the table with orange blossom scented water and ate with our fingers. Our guests LOVED it.
Kitty has included a list of suppliers which I found very useful. I was even able to order Moroccan wine and beer from an importer on her list.
I hoghly recommend this book. It is the first book I have ever felt motivated to rate. It is that good!
Fascinating the history of her family in Morocca and their long-term commitment to remain there and contribute to the preservation of the architecture and culture. Passed on was Kitty's love for the people and their food.
What attracts me and just might you also is the seductive use of fragrant spices, herbs and dried fruit in wonderful, delectable dishes such as: Stuffed Meatballs with Dried Sweet Onion Sauce, Tangine of Chicken with Preserved Lemons and Artichoke Hearts, Briouats of Shrimp and Chinese Rice Vermicelli, Chicken B'stilla (the best! cinammon laced chicken filling in razor thin pastry, here made of phyllo), or the Spiced Tomato and Honey Coulis, or the Sweet Cinnamon Couscous with Dried Fruit.
Worth the inclusion into the venturesome gourmet's repoirtoire. A delight to thumb through and to cook from.
Morse breaks down the recipes into the following sections: Basic recipes; Soups and salads; Savory pastries and breads: meat, poultry, fish and vegetable dishes; Couscous; and Beverages and Desserts. Out of all of these, the first section on basic recipes I found to be important. This section includes some recipes of ingredients to other recipes throughout the book, i.e. preserved lemons.
Overall I definitely recommend thus cook book to all cooks that what to try they hands at cooking Moroccan food.
Listen and learn from just one of the fascinating tidbits within: "Smen, an aged butter similar to Asian ghee, is a prized flavoring ingredient in Moroccan dishes. Berber farmers in southern Morocco bury a tightly-sealed pot of smen on the day of a daughter's birth, unearthing it years later to flavor the couscous served on her wedding day."
The recipes are surprisingly easy and well-thought-out, although the use of a bigger typeface would have been a good idea. Laurie Smith's sumptuous photographs are especially to be commended. Using a lens which seems to have perhaps been coated in honey, she manages to impart a golden, glowing, richly colored look to every dish she shot for this book. "Cooking at the Kasbah" would not have been nearly as wonderful without Smith's photographic contributions.
Most Recent Customer Reviews
Service was excellent. I am pleased with my Kasbah cookbook.Published 9 months ago by Kindle Customer
As far as I am concerned,North African food is where it is at. This book serves a purpose..Published 16 months ago by A.M.FINER
I return to this cookbook again and again when preparing Moroccan food because the recipes are easy to fix in an American kitchen and always turn out well. Read morePublished on January 16, 2014 by Lynn Swedberg
For a novice cook such as me, the pictures and instructions are absolutely awesome! Loved the succulent recepies and the aromas that are produced in the kitchen while following the... Read morePublished on December 23, 2013 by FoxyLady
I love this book. The recipes are easy to make and wonderfully flavorful. If you're tired of the same old chicken and hamburger cassarole recipes your mother passed down, try... Read morePublished on July 24, 2013 by Sue MS Matson