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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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Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora + The Food of Morocco + Tagines & Couscous: Delicious Recipes for Moroccan One-pot Cooking
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Product Details

  • Hardcover: 224 pages
  • Publisher: Chronicle Books (May 16, 2012)
  • Language: English
  • ISBN-10: 0811877388
  • ISBN-13: 978-0811877381
  • Product Dimensions: 8.5 x 1 x 10.5 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #55,011 in Books (See Top 100 in Books)

Editorial Reviews

Review

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

About the Author

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.

More About the Author

Jeff Koehler's writing, recipes, and photographs have appeared in Saveur, Food & Wine, Gourmet, NPR.org, EatingWell, the Washington Post, Los Angeles Times, Afar, Men's Journal, Virtuoso Life, and Tin House. He has also had worked included in Best Food Writing 2010.

His latest cookbook is SPAIN: Recipes and Traditions, a compendium or living, cooking, and eating in Spain for fifteen years.

In 2012, he published MOROCCO: A Culinary Journey with Recipes based on his years and travels across the breadth of the country.

Jeff is also the author and photographer of two other cookbooks--Rice, Pasta, Couscous: The Heart of the Mediterranean Kitchen, and La Paella: Deliciously Authentic Rice Dishes from Spain's Mediterranean Coast, which has become the standard on Spain's iconic dish and was named by the New York Times as a noteworthy cookbook. Both were published by Chronicle Books.

He has photographed two other cookbooks, Teresa Barrenechea's The Cuisines of Spain and Braiden Rex-Johnson's Pike Place Market Seafood Cookbook (both by Ten Speed Press).

A Seattle native, 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.

See more on his website, www.jeff-koehler.com and follow @koehlercooks

Customer Reviews

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It has interesting recipes and beautiful photos.
debra kaplan
I was recently fortunate enough to travel to Morocco, and this cook book was a wonderful way to keep the Moroccan visit alive.
Mercedes Muniz-Peredo
He gives you everything you need to create a wonderful feast for your family and friends.
Miriam Newton

Most Helpful Customer Reviews

22 of 25 people found the following review helpful By Becky (NOLA) TOP 100 REVIEWERVINE VOICE on July 6, 2012
Format: Hardcover
Length: 4:13 Mins
Morocco is a great addition to regional cookbooks. The book starts out with an introduction to Morocco, with beautiful pictures and discussions of the regions of Morocco and how the food varied from region to region. Following the introduction to Morocco is a chapter on Moroccan pantry ingredients. I found this very helpful. While some ingredients might seem basic, like dried apricots, it would be helpful for the beginning cook who might not realize one can't really substitute fresh and why.

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.
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10 of 10 people found the following review helpful By Miriam Newton on March 6, 2013
Format: Hardcover Verified Purchase
I heard an interview of the author, Jeff Koehler, on the radio which peaked my interest in this book. While I am an omnivore, I particularly enjoy savory vegetables and soups. So I was taken with the fact that Mr. Koehler raved about the many delicious vegetable side dishes and soups that the Moroccans serve with their meals. I immediately ordered the book assuming that it would have many vegetable and soup recipes. Much to my disappointment, that is not the case. There are only a few recipes for these dishes. It is mostly meat based tangines and couscous.

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.
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9 of 9 people found the following review helpful By I. Darren on February 1, 2013
Format: Hardcover
Ask people what the typical foods from Morocco are and you probably will get a blank look. Which is a great shame.

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.
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10 of 11 people found the following review helpful By Kate Runyan on July 27, 2012
Format: Hardcover Verified Purchase
Morocco : A Culinary Journey , has some very good recipes which we've been greatly enjoying in the two weeks since the book arrived from Amazon . I have lots of excellent Moroccan cookbooks, each one is different, and this one tons of excellent, and unique recipes. I made Chicken ( marinated) Brochettes ( which we loved), lots of different salads, some that I've made several times, a tomato dipping sauce which I've had with some grilled fish, and it was delicious,+ many other wonderful recipes. I really like the cucumber, Oregano and Olive salad it's light and refreshing . I've been wanting to try the Moroccan Grilled Sardines, however although I've seen fresh Sardines at our excellent seafood market they don't have them daily, just occasionally, but I'll find them sometime, and make that recipe but in the meantime I did the recipe with a trout split opened and filetted and grilled , and it was delicious with various Moroccan salads. Even if you have many other Moroccan Cookbooks, or many other cookbooks, this book deserved a place of honor on your bookshelves.
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