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Editorial Reviews
From Publishers Weekly
Moroccan food, with its kaleidoscopic colors, flavors and textures, can be a revelatory experience. But the chances of reproducing most of the dishes featured in Ferguson's ill-conceived collection of recipes are as slim as the book itself. A key flaw is a lack of technique explanation or instruction; many of her recipe introductions are frustratingly brief, and often devoted more to personal anecdote than the dish itself. For instance, Hut Makalli with Chermoula, a classic dish of fried fish served with a spicy paste, is accompanied by the description of a market. Meanwhile, pastry and baking-related dishes involving multiple steps and techniques (Gazelle's Horns, Snake Pastry and the ornate B'Stilla, a multilayered meat pie) scream for illustrations to aid in their construction. Those well-versed in the cuisine will likely find the book a useful resource, but novices just back from a trip to Morocco should look elsewhere.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Product Description
Exotic, vividly colorful, and intricate, the cooking of Morocco is considered some of the world's finest and its most intriguing. This 30-recipe cookbook outlines the essential tools, techniques, and processes needed for successful Moroccan cooking, and discusses its underlying flavors of spices and fresh herbs. Dishes range from salads, appetizers, and soups to essential grain dishes, main courses, and desserts. Featuring gorgeous color photos, the recipes include Carrots with Cinnamon and Honey, Beef Tagine with Sweet Potatoes and Beans, Pumpkin and Raisin Couscous, Marrakech Pizzas, and Mint Tea.
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