Book Description
In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook.
From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet.
From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings.
From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt.
Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens.
Customer Reviews:
Arabesque: A Taste of Morocco, Turkey and Lebanon.......2007-09-26
What a beautiful, well laid out, and enjoyable read this cooking book is.
It brings the feel and culture of the countries into the recipe sections. The meals that I have tried are excellent, very easy to follow.
Like exploring the world without leaving your kitchen.......2007-08-06
"Arabesque: A Taste of Morocco, Turkey and Lebanon" shares a delightful collection of recipes, each of which makes you feel as if you are experiencing a vibrant part of another culture. From Tala_ Börei, which takes you into the kitchens of Turkey, to Moroccan Briwat Bi Tamr (Dates Rolls in Honey Syrup), spending time with this book is akin to taking a culinary trip around the Middle East. Each chapter includes an introduction to the cuisine & history of the part of the world it seeks to represent. It is in sections like these that we learn, for example, about Lebanon's history as a feudal state and how interactions between Sunni Muslim, Greek Orthodox and Ottoman culture influenced the cooking we recognize as Lebanese today. Such socio-historical tidbits are sprinkled throughout the book, while chapters are organized into sections about "starters & meze," "main courses," and "desserts." Many recipes are accompanied by mouth-watering color photographs, so that this well-bound, artistically presented book would make a lovely coffee table book when you're not using it in the kitchen. Most of the dishes I tried were truly delicious, opening my eyes to new spice combinations and flavors. It was not until this book, for instance, that I would have thought to add cinnamon, pine nuts and currants to a meat dish (vegetarian meat dish in our kitchen, but the principle is the same), nor would I have thought to add pomegranate molasses and cumin to a salad. On one or two occasions I wasn't thrilled by the final result, but one cannot expect to fall in love with every recipe in a cookbook, especially one that is composed of meals so dissimilar from what you eat on an everyday basis. Recipes do assume that you have a firm grasp of basic cooking principles but at no point is this a hindrance. With internet access just a step away it is an easy thing, after all, to verify what "stiff egg whites" look like (Alton Brown did an entire show about this) or what greek-style yogurt is. Overall this book is a worthy addition to any collection - if you buy it and want my advice, make the Briwat Bi Loz (Almond Pastries in Honey Syrup) first. Not only are they easy to make, but the combination of crispy fillo, crunchy almonds and sweet syrup is hard to resist. Variations with confectioners sugar & orange blossom water are included for even more delightful exploration of this Moroccan dessert.
love it!!!!!!.......2007-05-14
I just love this book, the stories and recipes. I bought three and gave them as gifts, and I think I'll keep buying some more!
Brilliant.......2007-05-12
Claudia Roden manages to amaze me every time. Each book is distinct and the theme for Arabesque is summer. She offers a lot of grilled items, eggplant favourites, lots of lemon, olive oil and amazing desserts and not one bad recipe! She is a gracious, generous, loyal to all who taught her recipes and just lovely. This book makes a great present.
Yum.......2007-05-10
Roden presents Middle Eastern and Mediterranean cuisines with delicious results. The recipes are clear, easy and just plain good. Try the zucchini fritters "kabak mucveri," the roast shoulder of lamb with couscous and date stuffing "dala m'aamra bi keskou wa tmar" or prawns in spicy tomato sauce "kimroun bil tamatem." A glossary would have been a good addition and the book's organization by country is a bit awkward, but the index is thorough and broken down by ingredients. For the cook interested in this food genre, I would also refer them to books by Wolfert and Heiou, as well as Roden's previous writings. A terrific addition to any cook's library.
Amazon.com
North Africa is the home to one of the world's great cuisines. Redolent of saffron, cumin and cilantro, Moroccan cooking can be as elegant or as down-home hearty as you want it to be. In Couscous and Other Good Food from Morocco, author Paula Wolfert has collected delectable recipes that embody the essence of the cuisine. From Morocco's national dish, couscous (for which Wolfert includes more than 20 different recipes), to delicacies such as Bisteeya (a pigeon pie made with filo, eggs, and raisins among other ingredients), Wolfert describes both the background of each recipe and the best way to prepare it. As if the mouthwatering recipes weren't enough, each chapter includes some aspect of Moroccan culture or history, be it an account of Moroccan moussems, or festivals, or a description of souks, or markets. Just reading the recipes will be enough to induce ravenous hunger even on a full stomach. Once you've tried the Chicken Tagine with Prunes and Almonds, or the Seared Lamb Kebabs Cooked in Butter, Paula Wolfert's Couscous and Other Good Foods from Morocco will become a well-worn title on your cookbook shelf.
Book Description
Since it was first published in 1973, Couscous and Other Good Food from Morocco has established itself as the classic work on one of the world's great cuisines. From the magnificent bisteeyas (enormous, delicate pies composed of tissue-thin, buttery layers of pastry and various fillings) to endless varieties of couscous, Paula Wolfert reveals not only the riches of the Moroccan kitchen but also the variety and flavor of the country itself. With its outstanding recipes, meticulous and loving research, and keen commitment to the traditions of its subject, this is one of the rare cookbooks that are as valuable for their good reading as for their inspired food.
Customer Reviews:
food lover.......2007-09-24
I purchased this cookbook in 1977 when I married my first husband, a Moroccan. While the marriage failed, this cookbook never did. I love it and consider it one of my favorites and still use it to wow family and friends.
Moroccan Wife..........2007-09-08
I have enjoyed this cookbook very much. My Moroccan husband has liked everything I have cooked using the receipes from this book. I only rated it a 4 because some of the instructions are not clear. I would love it if the author would update it.
Good Buy.......2007-07-14
There is so much more than recipes! Learn much about the culture. Great read!
Not a cookbook...............2007-06-10
This is a lot of things, but it is not a cookbook. The recipes are listed by local names and have little or any organization. I felt like I spent more time looking up what the words meant so often that I felt the book was written in Moroccan. There were a very few line drawings and no pictures of finished dishes. This book is not about couscous, it is about just about every other dish served in Morocco.
My daughter loves couscous and I bought this book hoping to find some good dishes that she would enjoy. Nothing could be further from the truth.
If you are looking of a compendium of Moroccan food and have time to sit and read this book from cover to cover, then this is your book. If you want something helpful in the kitchen, save you money.
This book was a total disappointment to me and I am amazed that it is even given cookbook status.
This is an awesome cookbook..........2007-01-19
clear, coherent, easily followed recipes.. Preserved lemons are the best...I have given this as a present sooo many times, I can't say....this is EXCELLENT FOOD!!!
Book Description
Moroccan food features the delicious flavors and health benefits of other Mediterranean cuisines, but tantalizes the senses with its own unique combinations of spices and simple ingredients. Grilled meats, vegetable or fruit tagines (stews), delicately spiced salads, couscous, and sweet or savory pastries are its hallmarks. Kitty Morse, who grew up in Casablanca, brings to this new book fascinating details about life and food in Morocco. Her approach to this exotic culinary tradition is surprisingly accessible yet authentic. With Morse's easy, step-by-step recipes and time-saving tips, any cook can create exquisite Moroccan flavors. On-location photos taken by the author's husband together with Laurie Smith's luscious stills create a beautiful insider's look at an intriguing cuisine and culture.
Customer Reviews:
The Top Moroccan recipe cook book.......2007-08-07
Kitty Morse is probably the primary Moroccan cook book author and well deserved. She still has a home in Morocco and leads a cooking tour once a year. The book contains all types of recipes to have a true diffa (feast) and uses ingredients generally available (you should make preserved lemons). The instructions are excellent and the tastes are remarkable. My wife and I have done a number of dinners, including the breads and our guests uniformly agree they are superior dinner parties. A great wine to serve with the bastila is either a spat lase or aus lase. This book is a standard. Monte K. and Anne R. Marshall of Sarasota, FL
Excellent entry to Moroccan cooking .......2007-07-27
I shipped back two cooking tagines from Morocco for grandchildren getting married this year, and wanted to include a cookbook. Morse's colorful photos, interesting text and good, easy-to-follow authentic recipes were just the ticket. I even bought one for myself.
Wonderful Book.......2007-06-10
This is a great book. It's organized perfectly: observation and notes on the region, notes on the cuisine, definitions of the basic ingredients and basic techniques. There are even basic recipes for the staples, such as preserved lemons. There are menues to help you with choosing which dishes pair best.
The recipes that follow are varied -- soups and salads, pastries and breads, meat, poultry, fish and veggies, couscous, and beverages and desserts. All are easy to follow. There are beautiful pictures of many of the recipes.
This is a wonderful book, good for any Moroccan cuisine enthusiast.
Kasbah Found.......2007-06-08
Excellent cook book thoroughly recommended for the experienced chef.
Good layout and introduction to the cuisine
authentic and great recipes!.......2005-11-16
My husband is a Moroccan and I am a Taiwanese. I love Moroccan food and always want to learn how to make those delicious dishes my mother-in-law made. When I bought this book, my husband and his brother thought the recipes must be westernized. After they tasted my Briouats(shrimp and ground beef) and B'stilla (seafood and chicken), they changed their minds. Most recipes are authentic and easy to follow. It's a great book. I love it!
Book Description
From Morocco's savory little dishes—Filled Pancakes, Fennel and Olive Salad, Sweet Tomato Jam—to a celebration of "Dishes from the Palace," here are all the tastes and scents of Moroccan cooking. Spicy kebabs, rich vegetarian and meat tagines, perfect couscous, and rosewater-infused desserts are just a few of the pleasures waiting to be discovered in Cooking Moroccan. 250 color photographs explain special techniques and show finished dishes; ingredients integral to each cuisine are featured in special expanded focus sections, and cultural tips—a discussion of the traditional Moroccan mint tea service, a look at the spicy tradition of chorizo sausage—immerse the reader in regional cuisines. The practical and inspirational meet in this lavish exploration of Moroccan cuisine.
Customer Reviews:
Colorfully Illustrated with Delicious Recipes.......2007-05-13
Tried out recipes in my tagine and found them to be delicious crowd pleasers.
Ummm, Ummm Good.......2007-03-09
I wanted to learn to cook Moroccan and this was a good book to start with. Everything that I have cooked has been great. The recipes are easy to follow and not everything involves curry (which I am not a great fan of). I was amazed at the diversity of the food and am anxious to try more recipes. I had a friend who once told me if she used even one recipe out of a cookbook, it was a good book. I have used several and can't decide if I want to make them again or try the others because the things I have made have been so good. Oh, by the way, I am beginning to like curry.
A mouth-watering, menu-inspiring compendium of step-by-step recipes.......2005-07-04
Cooking Moroccan by Tess Mallos is a mouth-watering, menu-inspiring compendium of step-by-step recipes showcasing some of the best of Moroccan ethnic and regional cuisine. Superbly enhanced by gorgeous photography throughout, the recipes range from Fava Bean Dip; Preserved Lemon and Tomato Salad; Filled Savory Pancakes; and Lamb Tagine with Sweet Tomato Jam; to Couscous with Chicken and Vegetables; Briouats with Goat Cheese; Trout Stuffed with Dates; and Fried Honey Cakes. Thoroughly "kit-chen cook friendly", Cooking Moroccan is especially recommended for those who have a special interest in authentic ethnic cooking in general, and North African cuisines in particular.
Amazon.com
You'll find a two-page color photo of büzrüq gracing the table of contents in Anissa Helou's Café Morocco. It's the visual equivalent of a throaty-voiced muezzin calling the hungry to come admire a plate of Mediterranean mussels. Mussels with Tomatoes and Cilantro struggles so hard to say büzrüq and falls short of the mark. The same is true of Hüt bel Chermüla, fried fish with spicy cilantro sauce. These Moroccan names for food are words you want to shape for yourself with a mouth filled with exotic deliciousness.
And just such deliciousness is beautifully conveyed by Helou in her introduction to Café Morocco. She walks you right into the medina to sample a fabulous array of what she loosely calls street food. In Morocco, Helou writes, "people eat on the streets because of necessity rather than laziness or greed, and they expect the food to be similar to that in their homes.... The only difference between the food they will eat on the streets and that at home is that the former will be cooked by men and the latter by women." Mint and Caraway Soup. Does that sound like street food to you? Or how about Grilled Pepper and Tomato Salad? Or Quail and Almond Bastiya?
For main dishes, Helou includes recipes for Mechoui (Roast Lamb), Tagine of Lamb with Prunes, another Tagine of Chicken with Sweet Potatoes, Squab Stuffed with Couscous, Spiced Onion with Honey, Lentils with Swiss Chard (also known as 'Adess bil Silq, which seems and sounds much more like it), and Potato Cakes with Cilantro. They eat dessert in Morocco, too. Rice Pudding with Almonds, Orange and Cinnamon Salad, Pastry Crescents with Almond Paste. This is a colorful, well-illustrated little book. The visuals complement the high standards Helou sets with her food writing. Where Paula Wolfert makes you feel like you are back in an anthropology classroom, feeling a little stupid, Helou surrounds the reader with the heart and soul of the food at hand. Short of buying a plane ticket and flying there, Café Morocco takes you right to the streets where the best of Moroccan food is found. --Schuyler Ingle
Book Description
The Moroccan cuisine blends African, Arabian, and European influences to make some of the most exotic food in the world. The subtle and fragrant flavors of the cuisine are adapted for the modern kitchen in this cookbook. Many of the 75 dishes featured are the same offered at Moroccan bistros, where strollers can stop and have kebabs or steaming couscous. Most important, the recipes are simple to prepare and healthy to eat!
Customer Reviews:
Simple Yet Great Recipes .......2006-08-15
I borrowed this book from my local library and enjoyed it so much that I purchased my own copy. Every recipe is tasty and not very difficult to put together. I own quite a few cookbooks, and this is one I refer to over and over. What a find!
Artistic, simple, unpretentious.......2005-07-19
This is a beautiful and useful book, simplicity itself, that is written in a way that is as poetic, soulful, simple, and unpretentious as the cuisine it explores. The book instructed me not only how to prepare these dishes technically, but also how to appreciate their profound artistic and culinary value. As a great amateur of all things Middle-Eastern, this book is one of my most prized posessions.
the essence of Moroccan cooking.......2001-08-31
While living in Morocco for six months, I learned to cook with my host mother. When I returned home I began to look for a cookbook with which to recreate my experiences. I hoped to find something that included both simple staples and more elaborate recipes that show off the potential complexity of Moroccan flavoring. I looked through a lot of cookbooks both here and in France (where there is a large Maghrebi community), and finally decided that this book was the best of the lot.
"Cafe Morocco" is suitable for both novices and those more familiar with Moroccan cooking. Many other cookbooks focus too much on lush photography of Moroccan souqs and too little on the recipes. This book centers on the food without sacrificing aesthetics, and presents an accurate, tasty interpretation of Moroccan cuisine. In addition to being filled with gorgeous, colorful photographs, the book is well laid-out, with clearly marked ingredient lists and simple instructions. At the front of the book are descriptions of ingredients essential to Moroccan cooking, and a brief discussion of cooking equipment and techniques.
Included are several basic bread recipes and a fairly large selection of tajines and couscouses, based mainly on lamb or fish. Helou also presents an unusually wide variety of vegetable-based side dishes that are so essential to Moroccan meals, but are often overlooked in restaurants and cookbooks. Consequently, this book is an excellent purchase for vegetarians (like myself) who love Moroccan food but can't eat meals centered on meat. Although the dessert section is a bit thin, it includes most basic dishes and a number of drinks. Most importantly, there are instructions on how to prepare fresh mint tea, the quintessential Moroccan gustatory and cultural experience.
beautiful book, beautiful food!.......2000-05-31
I love this cookbook series!
If you have ever had the desire to try to cook Moroccan, start here. The photographs are lovely and informative. Truly a tasty book!
Book Description
The cuisine of Morocco is rated among the best in the world. In Moroccan Modern, Hassan M'Souli, executive chef and owner of Out of Africa restaurant on Sydney's northern beaches, shares over 100 of his favorite recipes.
Learn how to cook using traditional recipes, creating the fabulous flavors of Morocco. Feast on favorites such as fish or chicken tagine, learn the secret to making perfect couscous, experiment with new spice blends and mixes, create salads using ingredients such as dates, almonds, and oranges, and enjoy exotic Moroccan desserts and drinks.
Customer Reviews:
Moroccan Modern.......2006-11-03
I look the pictures and the recipes. The recipies are easy to follow.
A Hit at a Moroccan Dinner Party.......2006-08-27
My course was dessert at a recent dinner and I found the recipe for Moroccan chocolate cake in this book. It was an amazing hit at the dinner party and one of the best desserts we have ever had at our gourmet dinners.
I love the recipes in this book and the accompanying full-page photos of what each recipe is to look like. The recipes are varied, and the ingredients can be found in my market. The book is not only a book recipes one might try to taste the cusine of Morocco, but a book of recipes one would use every day.
A Beautiful Cookbook.......2006-06-26
So I immediately preserved a quart of lemmons which will be done in about 2 more weeks. A key ingredient in quite a few of the recipes. Other ingredients are not always readily available to me here in the PNW. Have tried only one tajine recipe so the jury is still out but so far I give it 3 stars.
Delicious Recipes, Great Pictures.......2005-10-27
I love to cook and I am an avid cookbook collector. I was looking for a "modern" moroccan cookbook for a long time. Finally I found one. All the recipies are well-thought-out, simple and delicious. Chef/Author Hassan M'Souli combines the traditional Moroccan recipes with the the innovative and fresh perspective of Australian way of cooking. Great for entertaining and cooking for the family.
Book Description
During Spain's infamous Inquisition, Jews were forced to flee the country for more welcoming shores. Many of these refugees landed in northern Africa, specifically Morocco, and a unique cuisine was born of the marriage of Spanish, Moorish, and traditional Jewish culinary influences. SCENT OF THE ORANGE BLOSSOMS celebrates this cuisine, presenting the elegant and captivating flavors passed down through generations of Jews in Morocco. The mouthwatering recipes include Fresh Fava Bean Soup with Cilantro for Passover, Chicken Couscous with Orange Blossom Water for Yom Kippur, and Honey Doughnuts for Hannukah. Illuminating the important connection among food, family, and tradition, the recipes are interspersed with letters between mothers and newly married daughters, discussing special events and menu planning.
Customer Reviews:
The Scent of Orange Blossoms: Sephardic Cuisine from Morocco.......2006-08-25
Excellent book for people who want to have a solid base of Moroccan cooking.
Finally recipes of our favorite foods with precise measurements.
AE
Amazing mint tea by Kitty Morse.......2002-08-29
I just made Kitty Morse's Mint tea from her book Scent of Orange Blossoms. For years I have been digging and chopping away at a large patch of spearmint that takes over a section of my yard trying to get rid of it. Now after making Kitty's mint tea I am looking for another empty space to plant more. A simple infusion of fresh spearmint leaves, a little green tea and some sugar provided am amazing treat.
a spice filled welcome addition to Jewish cookbooks.......2002-02-10
A celebration of Jewish cuisine that came from the interaction between Jews and Moslems in North Africa and Spain. When the author Kitty Morse led eating tours of Morocco, the highlight was a meal at the villa of retailer Danielle Mamane in Fez el Jdid. Both women have collaborated on this well designed and interesting book of recipes. I recommend it for its recipes, design, stories, and photographs. In addition to recipes, letters between mothers and their newly married daughters, and introductory stories, the authors list menu plans (with recipe page numbers) for the Jewish holidays, as well as the more Moroccan Jewish celebrations of La Mimouna (Pesach period), Hillula (visiting sages), and Kappara (pre-Yom Kippur). For Jewish weddings, there is the customary flan (t'faya). For Mimouna, the recommended recipes are Chicken with Orange Juice; Sephardic Mafleta pancakes; and couscous with raisin and onions confit. My favorite recipes include Walnuts with Pomegranate Seeds (which uses a heavy dose of orange blossom water); a cucumber with lemon salad; fish filets made in Fez style (with tomatoes, potatoes, and garlic); Fresh Fava Bean Soup with Cilantro for Passover; Chicken Couscous with Orange Blossom Water for Yom Kippur; Harira or Lentil and Chickpeas Soup (for Moslem Ramadan and Jewish Yom Kippur break-the-fasts); Meatballs in Onion Cinnamon Sauce, Chicken with Saffron and Ginger and Onions; and Honey Doughnuts for Hannukah. There are Fish Fillets a la Fassi (Fez style); Dafina Shabbat Stew (skhina); Chicken with Garbanzo Beans in Tetouan style; and Tangier style Potato Stew that uses preserved beef (kleehe). The Tagine of Beef uses carrot and turnips as well as cilantro, garlic, ginger, and tumeric. The Cornish Hens with Fresh Figs uses 12 figs and 12 threads of saffron; the Chicken with Onion and Tomatoes uses toasted almonds, ginger and eight threads of saffron. Preserved fruits, lemons, and kumquats play an important role in the cuisine. There is a recipe for Sephardic Shabbat Challa, and the Top of The Shelf spice that is often used; it includes a blending of cinnamon, nutmeg, pepper, allspice, mace, salt and ginger. La Maguina, a vegetable and meat frittata, is sliced like meatloaf. Some unique soups and salads are a white and chard soup a la Tangiers; a fennel salad; a tomato and bell pepper salad with garlic, paprika and sugar; fava bean salad with cumin; and tomato with preserved lemons.
The Scent of Orange Blossoms.......2002-01-04
The Scent of Orange Blossoms is a lovingly assembled cook's tour of a regional cuisine that obviously has special meaning for the author. All eight of Kitty's cookbooks have been beautifully written and illustrated, but this one, with its mouthwatering recipes and pages of luscious photos by her husband Owen, is truly a feast for the senses.
I spent three wonderful years living in Morocco and although I learned many recipes from Moroccan neighbors and some from Kitty herself, I have found in her latest book new combinations of spices, fresh vegetables and meats that I can't wait to try. Most of the Sephardic families had left Morocco when I lived there in the seventies and most of their recipes had gone with them. Kitty's meticulous research with Danielle and the wonderful stories and letters that illustrate this tome make it as much a history book as a cook book.
More than anything else, at this time of great conflict and crisis in the world, The Scent of Orange Blossoms is a wonderful reminder of how Jews and Arabs can live (and cook) together in peace and harmony as they did for centuries in Morocco.
I must go now and begin preparing my preserved lemons (p. 20).
Salaam and shalom.
Amazon.com
Copeland Marks has written prolifically about authentic ethnic food, covering every place from Guatemala to the Himalayas. In The Great Book of Couscous Marks presents the history and culinary brilliance of Morocco, Algeria, and Tunisia; the region of North Africa also know as the Maghreb. Couscous is a common cooking ingredient, along spices--particularly cinnamon, cumin, coriander and paprika, in all these countries. Each of these areas was also originally populated by the Berbers, occupied by the Ottoman Turks and the Arabs, then colonized by the French. These cultures heavily influenced the local cooking, with some differences in each.
Moroccan food is the most complex and sophisticated, Marks explains. Dishes may blend half a dozen spices, along with dried fruit and salt preserved lemons or olives. Tunisian food is relatively simple and hot, though many cooks will still find it amply robust and intriguing. Algerian food, Marks claims, is the most creative, as well as the most marked by French influences. Armchair chefs will enjoy the colorful descriptions of the markets, visits with home cooks, and experiences in restaurants. The recipes for the many tagines or stews, roasted chickens, and other dishes are easy to follow. Their ingredients are mostly available at supermarkets. The inclusion of Jewish dishes from the Maghreb make this a particularly interesting book for many people not familiar with the garlic-rich Moroccan Chickpea Stew or Algerian Merguez Juive, a sausage made with lamb or beef, cumin, coriander, and fiery chile powder. Though it takes some work to prepare the clear, precisely written recipes Marks provides, the aromatic, succulent results are worth the effort. --Dana Jacobi
Customer Reviews:
A Treasure in English.......2006-11-10
Trying to learn Algerian cooking without reading French has been next to impossible until I discovered this book. The recipes are authentic, easy to follow and (mercifully) in terms and using measurements that an American can understand. I am so grateful for this book!
5 Stars for the Recipes.......2004-11-28
I bought this book because it is very difficult to find an Algerian cookbook, especially in English. Although it is divided into Morocco, Algeria and Tunisia, the Algerian recipes are authentic. The recipes are simple enough to make with ingredients that are readily available; and even if you can't find something, just improvise.
It is always interesting to find out how a non-native of a country became interested in its culture/cuisine. Throughout the book there is a "dialog" he has about how he was introduced to various dishes (people he met and knew in these countries), as well as background information on the religion practiced by the majority of the people in these countries, Islam. The downfall is that some of the religious background is related more to customary practices of the regions rather than actual Muslim teachings. Moreover, the dessert section is minimal, but this book has recipes that are reminiscent of dishes "back home."
Thorough review of North African Food.......2001-02-17
This author certainly knows the subject matter of this work and offers much in the way of descriptive background and recipes.
A favorite from the book is the Kesksou Bil Djedg (Chicken couscous) a staple dish of Algeria. It is so good and healthy with vegiies and all the spices of this region.
Included also are the typical fare of the area, tagines, and bastilla.
I prefer Wolfert's works on this fare.
Excellent, all-season recipes for fresh, flavorful dishes.......1997-10-27
I consult this book after just about every trip to the farmer's market. It's an excellent source of fairly exotic, easy to prepare dishes, almost every one of which turning out a great success. Several lamb stews, one with dried prunes and raisins, another with parsley and fennel, kumin-seasoned carrots, couscous with chickpeas and onions and stuffed cornish hens with apricots, almonds and honey have all received rave reviews at our table. No recipes are overly elaborate, the problem is, to not become overly enthusiastic and try to cook up a whole chapter at a time.
Book Description
Over 70 traditional dishes provide the definitive guide to the fascinating cuisine and classic recipes of North Africa.
Customer Reviews:
the first moroccan cookbook with the bread recipe I was looking for.......2007-07-31
After falling in love with Moroccan food over 20 years ago, I've been scouring Moroccan and other african cookbooks for the bread that is served in Moroccan restaurants. I was halfway thinking that the bread I enjoyed so much wasn't really Moroccan, but really a Los Angeles hybrid. Well, after visiting Tanger and Casablanca, I found that bread I loved everywhere!!! Well, at long last, I've got the recipe! thank you Rebekah Hassan!!!
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General
| Cooking, Food & Wine
| Subjects
| Books
The New Book of Middle Eastern Food
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia
Spice: Flavors of the Eastern Mediterranean
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