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Couscous: Fresh and Flavorful Contemporary Recipes
Bored with spaghetti? Tired of rice? Discover the exotic world of couscous! Fluffy and foolproof, couscous cooks in in less than five minutes and makes aperfect accompaniment to any dish! North African cusiine, couscous is a hot trend in contemporary cookingand author Kitty Morse is here with the most exciting and inventive ways to get couscous beyond the land of Casablanca and straight into your kitchen. From Couscous Paella to Couscous Mango Mousse, Couscous will revolutionize your culinary repertoire. You may wonder what you ate before discovering this versatile and delectable staple.
120 pages, Paperback
First published April 1, 2000
10 people want to read
About the author
Kitty Morse
22 books7 followersPart history, part memoir, part cookbook, Bitter Sweet
Bitter Sweet, is the telling of a family's journey through WWII, from three perspectives: A tale of discovery of the author's great-grandfather's diary, written in occupied France in 1940 and the genealogical archival research it engendered; entries from the author's great-grandfather, Dr. Prosper Levy's, daily journal detailing the Nazi occupation of northern France; and heirloom recipes from his wife, Blanche's, family kitchen.
ABOUT KITTY MORSE
https//www.kittymorse.com
Kitty Morse was born in Casablanca of a French mother and British father, and emigrated to the United States in 1964. She obtained her Master’s Degree from the University of Wisconsin-Milwaukee.
She is the author of ten other cookbooks, five of them on the cuisine of Morocco and North Africa, including the award-winning Cooking at the Kasbah: Recipes from my Moroccan Kitchen (10 printings from Chronicle Books) and The Scent of Orange Blossoms: Sephardic Cuisine from Morocco (co-authored with Danielle Mamane).Her memoir with recipes, Mint Tea and Minarets: a Banquet of Moroccan Memories, and its French translation, Le Riad au Bord de l'Oued, were both recipients of a Gourmet Word Cookbook Award.
Kitty’s career as a food writer, cooking teacher, and lecturer spans more than three decades. Her articles on food and travel have appeared leading publications including Bon Appetit (the magazine featured one of her menus as Moroccan Cuisine: Cuisine of the Year), and Sunset's "Best Chefs of the West." She has lectured on Moroccan cuisine and culture at The Smithsonian Institution in Washington D.C., the Chicago Department of Cultural Affairs, and the University of Wisconsin libraries, and continues do to so around Southern California. She initiated gastronomic tours to her native Morocco in 1983, and continued to do so for over 23 years.
She has appeared on the Food TV Network, CNN, the Discovery Channel, as well as on British, Mexican, and Moroccan television. One of the highlights of her career was cooking alongside Julia Child to benefit the International Association of Culinary Professionals (IACP). She and her husband Owen have been residents of Vista since 1979. Visit https://www.kittymorse.com.
Bitter Sweet, is the telling of a family's journey through WWII, from three perspectives: A tale of discovery of the author's great-grandfather's diary, written in occupied France in 1940 and the genealogical archival research it engendered; entries from the author's great-grandfather, Dr. Prosper Levy's, daily journal detailing the Nazi occupation of northern France; and heirloom recipes from his wife, Blanche's, family kitchen.
ABOUT KITTY MORSE
https//www.kittymorse.com
Kitty Morse was born in Casablanca of a French mother and British father, and emigrated to the United States in 1964. She obtained her Master’s Degree from the University of Wisconsin-Milwaukee.
She is the author of ten other cookbooks, five of them on the cuisine of Morocco and North Africa, including the award-winning Cooking at the Kasbah: Recipes from my Moroccan Kitchen (10 printings from Chronicle Books) and The Scent of Orange Blossoms: Sephardic Cuisine from Morocco (co-authored with Danielle Mamane).Her memoir with recipes, Mint Tea and Minarets: a Banquet of Moroccan Memories, and its French translation, Le Riad au Bord de l'Oued, were both recipients of a Gourmet Word Cookbook Award.
Kitty’s career as a food writer, cooking teacher, and lecturer spans more than three decades. Her articles on food and travel have appeared leading publications including Bon Appetit (the magazine featured one of her menus as Moroccan Cuisine: Cuisine of the Year), and Sunset's "Best Chefs of the West." She has lectured on Moroccan cuisine and culture at The Smithsonian Institution in Washington D.C., the Chicago Department of Cultural Affairs, and the University of Wisconsin libraries, and continues do to so around Southern California. She initiated gastronomic tours to her native Morocco in 1983, and continued to do so for over 23 years.
She has appeared on the Food TV Network, CNN, the Discovery Channel, as well as on British, Mexican, and Moroccan television. One of the highlights of her career was cooking alongside Julia Child to benefit the International Association of Culinary Professionals (IACP). She and her husband Owen have been residents of Vista since 1979. Visit https://www.kittymorse.com.
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Displaying 1 - 7 of 7 reviews
September 13, 2020
Since I like couscous, I wasn't terrible thrilled with this collection, but there were a few bits of inspiration here and there........
December 30, 2023
As both an attempt to log more books this year and on the hunt for new dishes to make I was disappointed in not wanting to make anything from this book. Shrug.
February 26, 2017
So 2 things I assumed about couscous :
1. It lends itself to vegetarian friendly dishes
2. Kiddies will love it!
Unfortunately, this book proved both of those theories wrong : Every recipe was heavy on meat (and like, lamb and boar... not the usual chickie chickie), and there as no way my 2 year old was going to eat any of it.
Perhaps this would be a good one for you if you're looking to gourmet with your couscous. Gourmet slash weird, but I only took one cool concept from it : turning couscous into fritters : and even at that, I didn't follow the rest of the the beef filled recipe.
1. It lends itself to vegetarian friendly dishes
2. Kiddies will love it!
Unfortunately, this book proved both of those theories wrong : Every recipe was heavy on meat (and like, lamb and boar... not the usual chickie chickie), and there as no way my 2 year old was going to eat any of it.
Perhaps this would be a good one for you if you're looking to gourmet with your couscous. Gourmet slash weird, but I only took one cool concept from it : turning couscous into fritters : and even at that, I didn't follow the rest of the the beef filled recipe.
January 30, 2014
Twenty years ago couscous could be found only in Middle Eastern grocery stores; today it appears on the shelves of large chain grocers and on the plates of lots of restaurants which have nothing to do with Middle Eastern cuisine. It is a very ancient food, probably invented by the Berbers, which is claimed as "their" national food by lots of countries in North Africa. Kitty Morse was born in Morocco to French and English parents and now lives in the United States. She learned to use a couscousière as a child and now shares how to make couscous using equipment more common to American kitchens. Many of her recipes are very traditional Moroccan, Tunisienne, Sicilian and Algerian: as a stuffing for birds, in soup, as a main dish mounded with meats, lima beans, fennel, artichoke hearts, prunes or squash. Several of her recipes are just plain whacky fusion: red and black bean chili with couscous, Vietnamese salad, boeuf bourguignon with mushroom couscous, couscous gumbo and couscous paella. There are even a few couscous dessert recipes! This little book will have accomplished a good thing if it gets more Americans cooking with couscous.
September 4, 2008
Doing a quick look-see, this is EXACTLY what I'm looking for. I predict this will have a much more favorable review than the last couscous book I read.
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Finally finished reading it. Thus far, of all the cookbooks I've read for couscous recipes, this is the best. Most are just "mix some lamb with the couscous, and you're done." THis one has some vegetarian recipes (or recipes that are easily adapted for vegetarians). *CREATIVE* recipes doing things with couscous I would have never imagined. Fabulous book.
**************
Finally finished reading it. Thus far, of all the cookbooks I've read for couscous recipes, this is the best. Most are just "mix some lamb with the couscous, and you're done." THis one has some vegetarian recipes (or recipes that are easily adapted for vegetarians). *CREATIVE* recipes doing things with couscous I would have never imagined. Fabulous book.
April 8, 2009
There is no way on earth that I would be able to get my child to eat anything in this cookbook. It was a waste of time to even look through it.
March 8, 2012
Delicious recipes which are creative, realistic in preparation/time and a break from everyday ruts.
Displaying 1 - 7 of 7 reviews