The Food of Morocco: Authentic Recipes from the North African Coast

by Fatema Hal

Moroccan cuisine is a mix of spices, aromatic tagines , and warm, buttery couscous. This unique volume of over 50 authentic recipes reveals the treasures of regional Moroccan cooking. Discover all-time favorites like couscous, caraway soup, b'stilla (pigeon pie), slow-cooked lamb stews, and mechoui (spit-roasted lamb), as well as spicy salads, flat breads, sublime desserts, and, of course, mint tea, the national drink. Stunning location photography and a fascinating introduction to the culture of this fabled kingdom make The Food of Morocco the perfect companion for your adventure into Moroccan cuisine.

Genres: Cookbooks

120 pages, Hardcover

First published May 15, 2002

Reviews

[Redsteve · Rating 2 out of 5]

Not bad; I'd actually rate this a 2.5. There are some good recipes in this, but it seems like more of a (slim) coffee table book than a serious cookbook.

Re-Read. Same opinion. Brief sections on Moroccan foodways, pretty pictures, some decent recipes.