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Some international cookbooks stimulate appetites and others induce wanderlust-this survey of Moroccan cuisine does both. Food writer and photographer Jeff Koehler (Rice Pasta Couscous; La Paella) captures the complexity of his subject matter with the exacting detail of a scholar and the color and sensuality of a spice market.
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
Jeff Koehler is a culinary journalist and the author of La Paella and Rice, Pasta, Couscous. His writing and photographs, primarily about the foods of the Mediterranean, have appeared in Saveur, Food & Wine, EatingWell, and the Washington Post. He lives with his family in Barcelona.
|Length: 4:13 Mins|
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 2 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 2 months ago by S. Pome
Great history, great pictures and very interesting recipies to try! Glad I bought it!Published 2 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 2 months ago by June A. De Luca
Interesting and written well with a keen eye to culture and recipes.Published 2 months ago by larry williams
Excellent book with great descriptions and explanations of the culture that inspires the cuisine along with recipes for us to try at home.Published 2 months ago by SheenaghBrighid