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Vegetarian Table : North Africa Paperback – August, 2000


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Product Details

  • Series: Vegetarian Table
  • Paperback: 168 pages
  • Publisher: Chronicle Books (August 2000)
  • Language: English
  • ISBN-10: 0811830373
  • ISBN-13: 978-0811830379
  • Product Dimensions: 8.2 x 0.6 x 8.9 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #1,119,409 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Kitty Morse grew up in Casablanca, and through her extensive network of family and friends, she accumulated expertise in the cuisine of the entire Maghreb: Algeria, Tunisia, and Morocco. In this part of the world, banquets called diffas are long affairs which include heaping platters of couscous, aromatic tagines or stews, and exquisitely spiced dishes like feather-light Bisteya, a kind of pie often filled with pigeon. Meat, fish, and poultry are eaten, but most of the time, meals center on legumes like lentils, grains, and heaps of vegetables. Some of these dishes require seasoning with preserved lemons, fiery harissa, or a Tunisian blend of ground coriander, caraway, garlic, and chili powder which is called Tabil. Morse opens by showing how to make them all. There are recipes for a meatless Harira, a delightful Cauliflower and Zucchini Salad, and Tunisian Mechwya. There are also grilled peppers, several crustless Tunisian quiches, Foul Mudamus, a stew of fava beans with olives, plus a variety of couscous dishes and breads. Vegetarians will appreciate the complex flavors and brilliant colors of North African food. Those who eat meat will not miss it, thanks to the rich aromas and satisfying heft of Morse's dishes. Photos by Deborah Jones display the beauty of this traditional cooking. Menus will help you organize memorable meals, and mail-order sources can supply needed ingredients wherever you live. --Dana Jacobi --This text refers to an out of print or unavailable edition of this title.

From Publishers Weekly

Morse (Come With Me to the Kasbah) does a standout job with this latest entry in the publisher's geographic/ethnic Vegetarian Table books, not because she follows the series formula but because she transcends it with her personal stories and recipes. A descendant of Sephardic Jews with a peripatetic history, Morse examines dishes from the Maghreb, the area consisting of Morocco, Tunisia and Algeria. The recipes are consistently clear and tempting, and she exhibits great ability in tinkering with some traditional fare to render it meatless. An entire chapter on the Moroccan and Algerian stews called Tagines includes classic vegetarian dishes such as Foul Mudammas (Fava Bean Stew with Olives) and vegetarian adaptations such as Kefta aux Oefs (Vegetarian Meatballs with Eggs in Tomato Sauce). Among the most intriguing of the many couscous recipes are Meherzia's Couscous with Fennel, flavored with the spicy hot sauce called harissa and Anaheim chilies, and the unusual Barley Grit Couscous with vegetables. A brief description of how Moroccans usually entertain and dine will likely inspire American readers to thoughts of their own entertaining, as will recipes for savory stuffed Berber Pizza and Cashew Phyllo Pie. Suggested menus, a glossary and a list of mail-order sources are included.
Copyright 1996 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Customer Reviews

4.9 out of 5 stars
5 star
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7%
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See all 14 customer reviews
We use it often and hope to try every recipe!
Erika and Joe Cantatore
I have made many memorable meals from the salads, tagines, couscous and especially Kefta aux Oeufs recipes in this book.
R. A. Paulk
The photography is beautiful and the recipes are excellent.
Matthew Johnson

Most Helpful Customer Reviews

27 of 30 people found the following review helpful By heeyah@acmenet.net on December 13, 1998
Format: Hardcover
I'm a professional vegetarian chef and with out a doubt this ranks as probably my favorite "ethnic" cookbook, if not just one of my all time favorite cookbooks in general.
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13 of 13 people found the following review helpful By Matthew Johnson on October 13, 2004
Format: Paperback
Cookbooks seem to be the rage today. What used to be almost biblical - black text on white paper - has now transformed into stylish coffee table books that you wouldn't dream of bringing into an active kitchen. That's probably a good thing too; few of those recipes are very interesting or authentic. This book is very different. I still won't bring it into the kitchen, but I love to cook with it. The photography is beautiful and the recipes are excellent. Unique methods and ingredients are clearly described with substitutions for some of the more elusive kitchen gadgets or components. The recipes cover every meal and it should give you a good "taste" of North African cuisine.
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17 of 19 people found the following review helpful By A Customer on July 8, 1997
Format: Hardcover
This is quite simply a beautiful book of wonderful Moroccan recipes written by a Moroccan-born American. Kitty Morse was born in Casablanca and now is a food and travel writer living in Southern California. Kitty has been returning to her homeland yearly to lead tours-- most recently a chef's tour of her favorite Moroccan restaurants. This book includes traditional Moroccan recipes that have been tailored to allow preparation in an American kitchen. The photography by Deborah Jones is first rate. From cous-cous to harira soup, this book will help those who are not vegetarians realize they're not missing anything
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8 of 8 people found the following review helpful By R. A. Paulk on September 10, 2009
Format: Paperback
I have the hardback copy of this cookbook and it still remains in current use in my kitchen 10 years after I acquired it. This book assumes (rightly) that many segments of the U.S. market will not have access to such ingredients as smen or harissa in your local grocer. I am lucky to have a good international grocer so I don't have to make some of the basics, but if you do, you'll find easy - if time consuming - instructions to make realistic facsimiles to the required ingredients for a recognizable meal. I have made many memorable meals from the salads, tagines, couscous and especially Kefta aux Oeufs recipes in this book. Luckily, the kefta dish can be made kosher for Passover by using matzot for the breading in the dish. This is a winner Pesach dish! Get this book if you can and make everything in it. You won't be disappointed.
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10 of 12 people found the following review helpful By merrymousies on August 11, 2001
Format: Paperback
This is a great cookbook. I'm so glad I bought it. It has a whole bunch of different couscous recipes, a number of moroccan tagines, appetizers that are quite yummy and salads. A variety of spices are used which lends itself to foods that have a nice depth of flavor. Each recipe has a brief intro that tells about the food and gives additional tips. Its a fun cookbook with great recipes. I highly recommend it!
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6 of 7 people found the following review helpful By A Customer on March 21, 1999
Format: Hardcover
This book covers some excellent Moroccan dishes, and is one of my favorite cookbooks. The Vegetarian Table is a terrific series of cookbooks for anyone who enjoys great food; including non-vegetarians.
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2 of 2 people found the following review helpful By Jan D. on October 11, 2014
Format: Paperback Verified Purchase
Another outstanding cookbook by Kitty Morse. Beautiful photos, amazing recipes. You can't go wrong if you're looking for a comprehensive array of vegetarian, No. African recipes. If you're not vegetarian, it's still an excellent purchase as you can just add meat/chicken/seafood, etc. to your liking.
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More About the Author

Kitty Morse was born in Casablanca, of a French mother and British father, and emigrated to the United States in 1964. She returns frequently to Morocco to spend time at her family's riad, Dar Zitoun, the subject of her latest book, Mint Tea and Minarets: a banquet of Moroccan memories.

Kitty's career as a food writer, cooking teacher, and lecturer, spans more than twenty-five years. She is the author of nine cookbooks, five of them on the cuisine of Morocco and North Africa. They include Cooking at the Kasbah: Recipes from my Moroccan Kitchen now in its tenth printing from Chronicle Books, The Scent of Orange Blossoms (Ten Speed Press), and The California Farm Cookbook (Pelican Publishing).

In recent years, she became author/publisher for the second edition of A Biblical Feast: Ancient Mediterranean Flavors for Today's Table.

Her latest book, a memoir titled Mint Tea and Minarets: a banquet of Moroccan memories, she published in December 2012. The book was a finalist in the San Diego Book Awards in 2012, and awarded Best Book Arab Cuisine/USA/ 2013 from the Gourmand World Cookbooks Awards.