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Customer Rating:  
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List Price: $22.95
Our Price: $11.26
Your Save: $ 11.69 ( 51% )
Availability: Usually ships in 24 hours
Manufacturer: Chronicle Books
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Product 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.
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Customer Review(s)
Customer Rating: Summary: not many recipes Comment: hi, i am a moroccan from casablanca but i live in the united states, when i first saw this book and read the reviews, i thought i found the perfect cook book, but when i got it, i was not too happy with it, first off, there are only a few recipes, some of them are traditional , well this book is perfect for someone who had never tried the real moroccan food and is a beginner, but for someone who knows moroccan food and what it is suppose to taste like should try to find another, i personaly was iffy about getting a moroccan cookbook from a non moroccan author, but some of the FEW recipes are good but i would rather get one that is writting by a moroccan author. i give the book a 2-3 star but it is not EXCELLENT, and i want EXCELLENT. Customer Rating: Summary: A disappointment; the author disrespects her readers Comment: I bought this book after a surf trip to Morocco. Everywhere I went I had great food. I especially liked the tajines at little beach side restaurants. For instance, I connected with some Brits and rode up from Taghazout (north of Agadir) to Imessouane, where there is a great right that lines up just off a jetty protecting the landing of a little fishing village.
The first thing we did when we hit town was go to one of the little restaurants and order a seafood Tajine. We gave the restaurant folks some money so they could go to the fish market and score some fresh fish (Morocco has one of the most productive fisheries in the world and the variety of fish caught daily is incredible). Afte a couple of hours of surfing we met up at the restaurant and tucked into an incredible lunch. I liked the lunch so much that I came back a few days later when the surf was flat and hung out in the kitchen whiled the tajine was made.
My gripe with this book ( and Moroccan Modern) is that the author does not trust the reader enough to suppose that they could use the same cooking methods as Moroccans. The result is that the recipes for the tajines are overly complicated and use a variety of cooking methods, none of which utilize the traditional ceramic tajine, much less one of the iron ones Le Creuset makes. And in the end, they don't have the sublimely blended flavors of a slow cooked tajine.
Jacques, Julia and even Martin Yan figure you can find the proper utensils and ingredients. Why not Kitty Morse?
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