A Taste of Morocco by Clare Ferguson
From Harira Soup to Chicken Kdra (The Small Book of Good Taste Series)

No critic rating

Waiting for minimum critic reviews

See 1 Critic Review



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 Ferguson

See more books from this Author
Clare Ferguson is a much-polished author, food stylist, editor, and television presenter. She was food editor of Elle and She magazines, and is now contributing food editor for Homes & Gardens. Her other books for Ryland Peters & Small include Mediterraneo and Antipasti. Cassidy is a London-based photographer and champagne lover. He specializes in food and travel, and his work appears in many magazines.
Published January 1, 2008 by Aurum Press. 64 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for A Taste of Morocco

Publishers Weekly

See more reviews from this publication

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...

Rate this book!

Add Review