Exotic, vividly colorful, and intricate, the cooking of Morocco is considered some of the world's finest and its most intriguing. This 30-recipe cookbook outlines the essential tools, techniques, and processes needed for successful Moroccan cooking, and discusses its underlying flavors of spices and fresh herbs. Dishes range from salads, appetizers, and soups to essential grain dishes, main courses, and desserts. Featuring gorgeous color photos, the recipes include Carrots with Cinnamon and Honey, Beef Tagine with Sweet Potatoes and Beans, Pumpkin and Raisin Couscous, Marrakech Pizzas, and Mint Tea.
About Clare FergusonSee more books from this Author
Meanwhile, pastry and baking-related dishes involving multiple steps and techniques (Gazelle's Horns, Snake Pastry and the ornate B'Stilla, a multilayered meat pie) scream for illustrations to aid in their construction.| Read Full Review of A Taste of Morocco: From Hari...