Moroccan food is sensual exotic, and a feast for the eyes. In "Flavors of Morocco", Ghillie Basan brings you tantalizing recipes for authentic Moroccan food, allowing you to recreate the scents and flavors of this fascinating culinary tradition at home. Follow simple Kemsia and Salad recipes such as Garlicky Fava Bean Dip or Carrot and Cumin Salad with Orange Blossom Water. Make the traditional Classic Chicken Pie with Cinnamon (B'Stilla) from Soups, Breads, and Savory Pastries. A chapter on Tagines, K'dras, and Couscous features the classic Lamb Tagine with Almonds, Prunes, and Apricots and some K'dras (stews), such as Chicken K'dras with Chickpeas, Raisins, and Red Bell Peppers, Grills, Pan-fries, and Roasts include Roast Duck with Honey, Pears, and Figs. Delicious Vegetables, Side dishes, and Preserves include Casablancan Stuffed Tomatoes and Green Leaf and Herb Jam with Olives. Finally, Sweet Snacks, Desserts, and Drinks features treats such as Rose-flavored Milk Pudding--perfect to serve with authentic Mint Tea or a glass of Almond Milk. Also appearing throughout the book are essays on: The Olive and the Argan; Islam, Ramadan, and Bread; Dadas and the Traditional Kitchen; Berber Traditions and Tagines; The Art of Making Couscous; The Souks, Spices, and Sensual Flavors; and finally, Hospitality and Mint Tea. *Moroccan food is hugely popular--it's delicious and easy to cook. *In the same popular series as "Flavors of Provence" and "Flavors of Tuscany", also beautifully photographed on location by Peter Cassidy.
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About the Author
Peter Cassidy is a London-based photographer and food lover. He specializes in food and travel and his work appears in many magazines, including Food and Travel, Livingetc, and FHM. For Ryland Peters & Small he has photographed Easy Sushi, Extra Virgin: Cooking with Olive Oil, and Salads.
Ghillie Basan has worked as a cookery writer, restaurant critic, and journalist. She has written several cookbooks on the Middle East and South-east Asia, and her articles have appeared in a number of publications. She is the author of "Tagine" for Ryland Peters & Small.
Ghillie Basan has worked as a cookery writer, restaurant critic, and journalist. She has written several cookbooks on the Middle East and South-east Asia, and her articles have appeared in a number of publications. She is the author of "Tagine" for Ryland Peters & Small.
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Most Helpful Customer Reviews
45 of 47 people found the following review helpful
Format:Hardcover
I've searched for quite a while for a really great Moroccan cookbook, and this is the best one I've found yet. There is a good variety here of courses as well as meats/fish used, and a good number of tagines. The recipes are not overly complicated, and do not feature a lot of hard-to-find ingredients. The pictures are beautiful and browsing through the book is a pleasure as well as cooking from it. If you are looking for a Moroccan cookbook look no further.
23 of 23 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
This book is great. It is beautiful to look at and read, with some of the most alluring photography of food I've ever seen. But most important, the recipes are fool proof and utterly delicious. I'm working my way though both Flavors of Morocco and one of her other books, Tagines and CousCous, (which have some duplication) and have gotten nothing but raves from my husband, who is used to being fed well but has gone nuts for these dishes. I have had Paula Wolfert's seminal book on Moroccan cooking for many years, but I always found her recipes rather complicated and uninspiring. Flavors of Morocco is a much better introduction to the cuisine, and the photos of the finished dishes make your mouth water. The instructions are clear and simple, with no mysteries about them. Plus the recipes all rely of fresh and easily obtained ingredients for the American kitchen. As I noted in my review of Tagines and Couscous, you do not need to have an actual tagine to make these dishes. A 4-quart saute pan with lid works just fine and it the optimal size to accommodate her recipe amounts. Enjoy this book yourself or give it as a gift. It would be a welcome addition to anyone's cookbook library who loves the flavors of the Mediterranean and mid-east.
17 of 19 people found the following review helpful
Format:Hardcover
Excellent introduction to Moroccan Cooking including tidbits on the culture and customs. Photographs, easy instructions and enticing recipes make this cookbook a winner!
Most Recent Customer Reviews
5.0 out of 5 stars
Flavors of MOrocco-a great book!
Flavors of Morocco is probably my 20th Moroccan recipe book. It's got some new ideas, and some great traditional recipes too.
Published 1 month ago by zuliebearAW
5.0 out of 5 stars
great book
This book is very well illustrated and has some wonderful recipes. Learning yet more about the middle east. Thank you.
Published 3 months ago by toby
5.0 out of 5 stars
Flavors of Morocco
My daughter in law met a couple from Morocco who introduced her to Moroccon cooking. This is one of the cookbooks that I gave her for Chanukah.
Published 5 months ago by Elisha Otis
5.0 out of 5 stars
Beautiful Book
A beautifully illustrated book with great information on the history of food and traditions in Morocco. Can't wait to try out a few of the recipes... Starting with the bean tagine.
Published 18 months ago by J. Paschal
5.0 out of 5 stars
Wonderful book!
This book is wonderful! The recipes and pictures are fabulous and the history is also a good read. Excellent and I highly recommend it!
Published 19 months ago by Kamala
2.0 out of 5 stars
BIG mistake(s)?
I have been the family cook -- though mostly dependent on recipes -- for 30 years. In honor of my son's return from a semester in Morocco, I bought a tagine, and this book. Read more
Published 20 months ago by S. Shipps
5.0 out of 5 stars
great book
Great book, great pics, great descriptions, great history and tips about Morocco.
I also bought a tagine and a brazerie and I am thrilled every time I cook in it. Read more
I also bought a tagine and a brazerie and I am thrilled every time I cook in it. Read more
Published 21 months ago by G. A. Rivera
5.0 out of 5 stars
Authentic Moroccan--and delicious
If you are looking for a source of fresh, healthy, flavorful and not overly taxing recipies, you couldn't do much better than Basan's newest book, Flavors of Morocco. Read more
Published on April 5, 2011 by Elizabeth T. Smith
5.0 out of 5 stars
Full of Flavors
Flavors of Morocco is a great cookbook and the recipes are incredible. I have never tasted food this flavorful. Read more
Published on March 12, 2011 by Dan G.
3.0 out of 5 stars
Great recipes, not comprehensive
This is a great introductory book for those wanting to learn how to cook Moroccan cuisine. I bought this book after traveling to Morocco, and I hoped to replicate those same tastes... Read more
Published on February 18, 2011 by Regal Beagle
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