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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
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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. The book has about 80 recipes in total so you are getting more of an overview or taster than the total, one-and-only book you may need to Moroccan recipes, yet this is not a complaint as you are getting a great little package, a wonderful introduction no less.
After bread and pastries, the reader is guided through the Moroccan world of soups and legumes; street food; fresh & cooked salads; meats; eggs & poultry; fish & shellfish; couscous; sweets & desserts and finally drinks. Many of the recipes surprise (as in, aha! you can do that with that!) and quite a few amaze by their beautiful simplicity. The recipes standout by themselves. The quality photographs just make things even better, if that is possible. At the end there is a bibliography for the curious to read even more about Moroccan cuisine and, as you would expect, a great index.
This reviewer can see this book forming part of any ambitious gastronome's library, a basis for experimentation, a further weapon in the fusion arsenal.. as well as being a damn good introduction to another culture's culinary world. A further, more expanded companion to this book, written in the same style, is now needed!
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.