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Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora Hardcover – May 16, 2012
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A brief historical overview is followed by regional guides that cover the country's diverse geographic territories, from the Atlantic and Mediterranean coastlines to the Sahara desert. Setting the stage for modern cooks, he covers some suggested pantry items (argan oil; 12 different kinds of dates; the spice blend ras el hanout) and equipment (couscoussier; tagine).
The more than 70 recipes reflect the variety of cultural traditions carried over from Arab (stuffed phyllo pastry), Berber (blistered flatbread), and Spanish inhabitants (mussels in tomato sauce). Emblematic dishes like tomato-based harira soup, chicken tagine with preserved lemon and olives, and seven-vegetable couscous are included alongside street eats like snails in broth and a contemporary update on lamb tagine featuring oranges, saffron, and candied orange peel.
The sumptuous photographs complete the almost-like-being-there experience. - Publishers Weekly
About the Author
More About the Author
His writing, recipes, and photographs have appeared in many publications, including NPR.org, the Washington Post, NationalGeographic.com, Saveur, Food & Wine, Gourmet, Fine Cooking, EatingWell, Los Angeles Times, CS Monitor, Afar, Men's Journal, Atlantic Monthly online, Virtuoso Life, Dwell, Tin House and Penguin's literary journal The Happy Reader. He has work included in Best Food Writing 2010 and other anthologies, and has been awarded a prize by the North American Travel Journalist Association.
His latest book is Darjeeling: The Colorful History and Precarious Fate of the World's Greatest Tea is published by Bloomsbury (May 2015).
He is the author of four cookbooks. Spain: Recipes and Traditions was published in 2013 to glowing reviews and was named one of year's best cookbooks by the New York Times, NPR's Here and Now, Entertainment Weekly, Mother Jones, Poor Man's Feast, the Washington, D.C., public libraries, and elsewhere.
Morocco: A Culinary Journey with Recipes (2012) was named a top cookbook by the CS Monitor. Publishers Weekly ran three pieces on the book: "Some international cookbooks stimulate appetites and others induce wanderlust--this survey of Moroccan cuisine does both. Food writer and photographer Jeff Koehler captures the complexity of his subject matter with the exacting detail of a scholar and the color and sensuality of a spice market." Koehler, another PW reviewer wrote, had "produced a cookbook that's almost too pretty to sully with crumbs. Almost. If only the recipes here, spanning iconic dishes to street foods, weren't so darned appealing."
Rice, Pasta, Couscous: The Heart of the Mediterranean Kitchen (2009) was called "a palate-rousing roundup for those with a taste for travel" (Publishers Weekly). "Koehler's patient, detailed instructions and color commentary are transporting."
And his first book, La Paella: Deliciously Authentic Recipes from Spain's Mediterranean Coast (2006) has become the standard on Spain's iconic dish and was named by the New York Times as a noteworthy cookbook. It has gone through numerous printings and continues with strong sales, often the number one selling Spanish cookbook on Amazon.com.
The Seattle Times perhaps summed it up best, calling Koehler "a natural writer and storyteller."
He has largely photographed his own cookbooks: NPR called the photography in Spain "simply stunning," Publishers Weekly noted the "sumptuous photograph [that] complete the almost-like-being there experience" in Morocco, while the Chicago Tribune called that same book "beautifully photographed."
Koehler has also photographed two cookbooks for Ten Speed Press, Teresa Barrenechea's The Cuisines of Spain and Braiden Rex-Johnson's Pike Place Market Seafood Cookbook.
A Seattle native and graduate of Gonzaga University, he spent four years traveling in Africa and Asia before settling in London to do his post-graduate work at King's College London. In 1996, he moved to Barcelona, where he has lived since. He and his Spanish wife have two daughters.
See more at www.jeff-koehler.com, on Twitter at @koehlercooks, and Instagram at jeff_koehler.
Top Customer Reviews
That said, I have made all of the vegetable and soup dishes and they are indeed delicious. Most of them flavored with some balance of cumin and paprika. Simple to make and pleasing to the eye. The Potato Fritters in the Street Food section are to die for. I swooned on first bite. That recipe alone made the purchase of this book worth it.
I would recommend this book to anyone who wants to approach this cuisine as a purist and explore the full array of authentic Moroccan dishes. He gives you everything you need to create a wonderful feast for your family and friends.
As you can see, the cover of this book is beautiful and the food photography is excellent.
This richly-decorated, colourful book is a real cook's tour. A tourist book without the tourist information, combining culinary information and recipes together to really help deliver a flavour of Morocco. Drawing naturally on culinary influences from its neighbours, Moroccan cuisine remains an intriguing, mysterious world that, through this book, you can get a privileged look at.
Following on from an enchanting introduction and overview of Morocco - the country and its regions, the reader is taken inside a typical Moroccan pantry. Key ingredients are examined, their use and preparation discussed and even local language translations provided (in case you find yourself in Morocco?). A similar look is then made at the typical tools you may find in a Moroccan kitchen. Whilst you can make do at home with what you already have, there are a few bits and pieces that you might wish to acquire (if you are a kitchen magpie or just like to do things the authentic, traditional way).
After that it is straight to the recipes. Well almost as you still get a lot of useful information wrapped around the recipes and stuffed in-between for good measure. Starting off with breads and pastries - did you know that bread is a staple of Moroccan diets - and boy do some of the delicate 'basic' pastries stuffed with rice or cheese look absolutely scrumptious, yet so simple. Each recipe is comprehensively written without being verbose, providing sufficient information to help a total newcomer make great food without being patronising or overbearing.Read more ›
|Length: 4:13 Mins|
The recipes are enticing. Not every recipe has a picture but many do and the pictures are drool worthy. The recipes are divided by food or course type like drinks, desserts, meats, seafood etc.
Recipes are laid out sensibly with the ingredient list, then the directions. The directions are clear and precise, very helpful when attempting to cook an unfamiliar cuisine.
Most of the ingredients can be found in a large well stocked grocery store. Ingredients are given in weights or cup type measurements. This is really helpful with baking breads or baking.
Recipes are given in their English name, with the Moroccan name written beneath.
Stock up on cumin, cinnamon, and enjoy wonderful, fragrant Morocco food.
Most Recent Customer Reviews
Bought this for a gift and he was astounded! The Clementine Cake is amazing! He made it for me for my birthdayPublished 14 days ago by Amazon Customer
I have been interested in Moroccan cooking for a while now, but most books are hard to understand. this one is not. good recipes, and easy directions. Read morePublished 6 months ago by Alice in Wonderland
I got hungry just reading the book. Love the ease of most of the recipes but need to search for some of the ingredients.Published 6 months ago by S. Pome
Great history, great pictures and very interesting recipies to try! Glad I bought it!Published 6 months ago by Adamadjs
Easy to follow recipes. Dishes I tried are delicious. Flavors from herbs and spices used will be foreign to many people, but it's fun to try the cuisine of different culturesPublished 6 months ago by June A. De Luca
Interesting and written well with a keen eye to culture and recipes.Published 6 months ago by larry williams