Made in Morocco [Paperback]

Julie Le Clerc (Author), John Bougen (Author)

Editorial Reviews

About the Author

Julie Le Clerc is a chef, food writer, stylist, teacher and consultant. She is the author of six other cookbooks, Simple Cafe Food, More Simple Cafe Food, Little Cafe Cakes, Simple Deli Food and Cafe @ Home and Feast @ Home.

Product Details

• Reading level: Ages 18 and up
  
• Paperback: 200 pages
• Publisher: Penguin Global (December 28, 2005)
• Language: English
• ISBN-10: 0143019422
• ISBN-13: 978-0143019428
• Product Dimensions: 11.5 x 8.5 x 0.6 inches
• Shipping Weight: 2.1 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #1,382,631 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

10 of 10 people found the following review helpful:

5.0 out of 5 stars Armchair Travel from the Kitchen, January 21, 2006

By 

Linda P. Stallone (Fairfield, Iowa, USA) - See all my reviews
(REAL NAME)   

This review is from: Made in Morocco (Paperback)

I have this book and have used it for several dinner parties. People love the meals and love looking through the cookbook. The fantastic photographs not only capture the the dishes perfectly, but also give an excellent glimpse of Morocco, the place. Julie Le Clerc is so good at translating the local foods into recipes that anyone can make. I envision many more wonderful meals from this cookbook.

2 of 2 people found the following review helpful:

5.0 out of 5 stars Fantastic photographs, April 23, 2008

By 

Shawn (Barcelona) - See all my reviews

This review is from: Made in Morocco (Paperback)

My family and I just returned from a trip to Marrakech. This book captures the culture of Morocco with the most beautiful photographs. The colors are amazing and the recipes it provides are delicious. The book portrays the people, architecture and food of Morocco beautifully. Highly recommended.

6 of 9 people found the following review helpful:

4.0 out of 5 stars Four and a half, really, for enticing glimpses at Morocco, May 25, 2007

By 

B. Marold "Bruce W. Marold" (Bethlehem, PA United States) - See all my reviews
(TOP 100 REVIEWER)    (HALL OF FAME REVIEWER)    (REAL NAME)   

Amazon Verified Purchase

This review is from: Made in Morocco (Paperback)

`made in morocco' by Anzac (Australian and New Zealand) chef and culinary writer, Julie Le Clerc and fellow Anzac businessman and photographer, John Bougen, is a culinary travelogue, composed of four types of material. The first and most prominent is Bougen's folio-sized photographic spreads, which begin on the covers and simply don't quit throughout the book. The second is Mme. Le Clerc's recipes organized nominally by location, but more seriously by type of dish (by location). The third component is Mme. LeClerc's culinary introductions and characterizations of the culinary landscape at each Moroccan terroir. The fourth is the text by photographer Bougen, adding some meat to the understanding of the pictures.

Since I was attracted to this volume through a search for primarily culinary titles, my initial reaction was disappointment. As a culinary treatment of Morocco, it can't hold a candle to Paula Wolfert's famous and authoritative `Couscous and Other Good Food from Morocco'. But after reasonable reflection, I realized that the book has quite successfully accomplished its objective, in that it actually incited a desire in me to travel to Morocco. Even Miss Paula didn't do that. But then, that is the object of this book, to provoke an interest in the country in general through photography and culinary material.

Why then do I give this less than five stars! Mostly, it's for small things, such as inadequate captions to the luscious photographs. I would simply love to know what the large copper (or brass) kettle in the frontispiece picture is for, but nothing is offered to explain the setting or the unusual kitchen utensils therein. Another small item is that if you are doing a travelogue, put the map of the trip in the FRONT of the book! The rather anemic map is in the back of the book, just before the index, and it is a poor excuse for a map at that.

There is little attempt to characterize Moroccan cuisine in general (see Wolfert for that), but it is interesting to see a fine example of the fact that while Morocco is at the far western edge of the Mediterranean, west of Italy, France, and even Spain, its cuisine has much more in common with the Arab Levant than with its closer European neighbors bordering the Mediterranean. While Italy never gets too excited about sweet desserts, Morocco relishes them with all the gusto of Lebanon and Syria.

It's interesting to see the book end with what seem like excellent `travel notes', but there is no information on how best to travel to Morocco, just as there are no sources for Moroccan staples on the Internet.

This is a great little book to tease you into wanting to go to Morocco. It's culinary content is light, but all recipes are made easy for convincing entertaining in a Moroccan style. If you are adverse to hot, dry climates and want more culinary material, try Wolfert's book for a better analytical all-around grounding in Moroccan cuisine.