Moroccan Collection: Traditional Flavors from Northern Africa [Hardcover]

Hilaire Walden (Author)

Book Description

Publication Date: September 1998

Hearty and spicy or heady and fragrant, Moroccan food exudes exotic aromas and full piquant flavors. The vitality of Moroccan culture underscores the sensual combination of ingredients in these simple, authentic recipes such as Chicken Tagine with Almonds and Tuna in Red Pepper and Olive Sauce, along with rice and couscous recipes and grilled meats and vegetables. 70 color photos.

Editorial Reviews

Review

The fragrant and spicy cuisine of Morocco may be the newest culinary discovery for adveturous foodies. Called the "other Mediterranean" cuisine, Moroccan dishes, like the trendy tagine, are making headway into American restaurants while North African staples such as couscous, marinated olives, dates and saffron gain shelf space in gourmet markets...In "The Moroccan Collection: Traditional Flavors of Northern Africa," author Hilaire Walden writes: "Moroccan food is some of the most sensual in the world; it appeals directly to the senses of smell, sight, and taste in a way that no other cuisine can match." Dishes like Lamb Tagine with Honeyed Prunes and Roasted Eggplants with Fruited Couscous, or Orange and Olive Salad are mouth-watering illustrations of Walden's passion for the cuisine. -- Fancy Food & Culinary Products, January 1999

Product Details

• Hardcover: 144 pages
• Publisher: Soma Books (September 1998)
• Language: English
• ISBN-10: 1579590179
• ISBN-13: 978-1579590178
• Product Dimensions: 11.5 x 9.5 x 0.8 inches
• Shipping Weight: 2.2 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #1,128,380 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

30 of 30 people found the following review helpful:

5.0 out of 5 stars Moroccan fare to tempt the appetite!, July 1, 2000

By A Customer

This review is from: Moroccan Collection: Traditional Flavors from Northern Africa (Hardcover)

From fiery chillied fish to cooling, refreshing mint tea the Moroccan Collection by author Hilaire Walden is full of inspiration and atmosphere. The beautiful photos and book layout are evocotive of souk markets with their vibrant colours and aromas but at the same time give clear illustrations of what the food should look like when recreated at home.

The recipes are well laid out with the majority accompanied by a photo. Ingredients are listed in bold type to one side of the page, the method is given in a clear numbered sequence, and best of all most recipes have a short explanation of the dish's history or some background to the ingredients. Ingredients used are those found easily in the west and explanations of traditional methods are given when they are no longer necessary to acheive the desired results today - for instance when using 'instant' couscous. Walden has also adapted the recipes, when necessary, to suit a western palate for example reducing the amount of oil used traditionally in some recipes. No Moroccan book worth its salt would be without lots of lamb and seafood (of many varieties) and chicken recipes, but there are also lots of grain and vegetable dishes and some luscious middle eastern sweets. Yummy!

Sit back with this book and soak up the atmosphere - or - head straight for your (better equipped than the Moroccan home) kitchen and whip up a dinner of nutty couscous and rice salad accompanied by saffron chicken with apricots.

10 of 12 people found the following review helpful:

4.0 out of 5 stars Been There, Done That: This Book's Done It Too, March 2, 2002

By 

Harriet H. Little (Fincastle, VA United States) - See all my reviews
(REAL NAME)   

This review is from: Moroccan Collection: Traditional Flavors from Northern Africa (Hardcover)

"The Morocco Collection" is authentic and accurate. The recipes are easy to follow and have ingredients most of us can find in the US. I really recommend "Moroccan Prawns with Spices". One of the couscous recipes works well with as does bread. The recipe for "Eggplants with Fruited Couscous" is also wonderful. If you're interested in Moroccan cuisine, you'll really appreciate this book.

4 of 5 people found the following review helpful:

5.0 out of 5 stars A Beautiful Book, October 21, 2005

By 

NuJoi "Create with me" (Chicago, IL United States) - See all my reviews
(VINE VOICE)    (TOP 1000 REVIEWER)   

Amazon Verified Purchase

This review is from: Moroccan Collection: Traditional Flavors from Northern Africa (Hardcover)

I purchased this to help me use my new tagine. The photgraphy in this book makes you want to try the recipes. The recipes are flavorful. I don't eat meat, but there were plenty of seafood and vegetable recipes.