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Cooking at the Kasbah: Recipes from My Moroccan Kitchen Paperback – September 1, 1998


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Product Details

  • Paperback: 156 pages
  • Publisher: Chronicle Books (September 1, 1998)
  • Language: English
  • ISBN-10: 081181503X
  • ISBN-13: 978-0811815031
  • Product Dimensions: 8.2 x 0.5 x 9 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (45 customer reviews)
  • Amazon Best Sellers Rank: #86,005 in Books (See Top 100 in Books)

Editorial Reviews

Review

Kitty Morse's 'Cooking at the Kasbah' presents recipes from Morocco, pairing color photos by Laurie Smith with dishes such as Barley Bread with Cumin and Tagine of Lamb with Prunes. Notes on Moroccan customs pepper this attractive presentation. -- The Bookwatch

From the Author

This book is now in its tenth printing from Chronicle Books (May 2014)

More About the Author

Kitty Morse was born in Casablanca, of a French mother and British father, and emigrated to the United States in 1964. She returns frequently to Morocco to spend time at her family's riad, Dar Zitoun, the subject of her latest book, Mint Tea and Minarets: a banquet of Moroccan memories.

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.

Customer Reviews

Kitty Morse is probably the primary Moroccan cook book author and well deserved.
Anne Marshall
The photography in this book is excellent and Morse gives good information about the cuisine and to some extent culture of Morocco.
Erka16
I love Moroccan food and always want to learn how to make those delicious dishes my mother-in-law made.
hsianghicham

Most Helpful Customer Reviews

70 of 71 people found the following review helpful By Nita Gill on October 1, 2001
Format: Paperback
I used this book to help create a very successful Moroccan dinner party. I used 9 recipes from this book. The Lamb Marrekesh Stew, Tomato and Eggplant Salad, Dates with Almond paste and especially the Chicken B'stila were EXELLENT! The instructions were clear and I liked that Kitty Morse indicates how far in advance the dishes can be made and which ones are freezable.
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!
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40 of 41 people found the following review helpful By hsianghicham on November 15, 2005
Format: Paperback
My husband is a Moroccan and I am a Taiwanese. I love Moroccan food and always want to learn how to make those delicious dishes my mother-in-law made. When I bought this book, my husband and his brother thought the recipes must be westernized. After they tasted my Briouats(shrimp and ground beef) and B'stilla (seafood and chicken), they changed their minds. Most recipes are authentic and easy to follow. It's a great book. I love it!
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38 of 40 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on January 28, 2002
Format: Paperback Verified Purchase
Don't let the slimness of this volume fool you, it is loaded with info and recipes and charm. From its beautiful color photos to its warm and personal intro and associated history and culture to go along with more than 100 recipes, this is a fine resource for those of us who want to continue our delving into Moroccan cuisine.
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.
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20 of 20 people found the following review helpful By A Customer on April 13, 1999
Format: Paperback
Having traveled throughout Morocco several times and savored the food from La Mamounia Hotel to a bus driver's humble two room home, I found Cooking at the Kasbah a treasure. The tantalizing recipes are presented in an uncomplicated and motivating format. The photos capture the sensuality of the food and presentation. The cultural insight offered in the introduction and throughout the book provide a virtual tour of this intriguing country. I have several Moroccan cookbooks and this is my favorite.
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18 of 18 people found the following review helpful By A Customer on October 21, 1998
Format: Paperback
"Recipes from My Moroccan Kitchen, COOKING AT THE KASBAH", by Kitty Morse is instantly captivating. One is immediately emerged into the heart of a culture through stunning photos and easy to understand recipes. Everything in this book makes it easy for a beginning cook to have immediate success with dishes rich in tradition and flavor. The Shish Kabobs Marraskesh Style were an instant hit and so easy to prepare. I was especially pleased to find mail-order sources as well as detailed explaintion on how to prepare, serve and even eat these Moroccan treasures. Kitty Morse has created a wonderful book for anyone interested in expanding their own tastes. "Cooking at the Kazsbah" also makes a welcome gift.
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20 of 21 people found the following review helpful By Erka16 on May 17, 2004
Format: Paperback
Cooking at the Kasbah by Kitty Morse is one of my favorite Morroccan/North African cook books. This book has deliciously wonderful recipes such as K'seksoo Beïdaoui (Couscous Casablanca style) and Briouats, not to mention several tangine recipes. The photography in this book is excellent and Morse gives good information about the cuisine and to some extent culture of Morocco. I loved the section on the Moroccan Kitchen which details a list of certain ingredients that make the cuisine so unique.
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.
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17 of 18 people found the following review helpful By jhstetson@aol.com on December 19, 1998
Format: Paperback
Having lived in Morocco, I was instantly transported back to the wonderful sights and smells of Moroccan cuisine. The history and photos within the book really bring the culture alive. Kitty Morse has adapted the recipes to make cooking easy for those of us who don't have a souk nearby. Her Chicken B'stilla recipe is the best I have found and the Saffron Vegetable Soup is excellent.
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30 of 35 people found the following review helpful By Catherine S. Vodrey on May 25, 2002
Format: Paperback
Even before I opened it, I liked "Cooking at the Kasbah." This is a crash course in Moroccan cooking--a subject that I wouldn't have said interested me particularly, but which is made very inviting by author Kitty Morse.
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.
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