Books - Food - Moroccan
Books 1 to 18 of 18 - Moroccan |
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The Tagine Deck: 25 Recipes for Slow-Cooked Meals by Joyce Goldstein
The Tagine Deck - Get ready to experience a tantalizing side of slow cooking with this one-stop guide to the delicious world of tagines. Named for the traditional Moroccan cooking vessel, these mouthwatering meals are simmered to perfection, ensuring every bite is infused with the maximum amount of flavour. Including traditional recipes such as Chicken with Pomegranate and Walnuts and Fish with Chickpeas and Peppers, this deck also features modern classics that show the versatility of the tagine - such as Catalan Beef Ragout and Ossobuco alla Milanese. And with professional tips and tricks throughout, this deck makes it easy for anyone to master the fine art of tagine cooking.
Cards, 25 pp, $19.95. Buy
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Flavour of Morocco by Ghillie Basan
This collection of authentic recipes has been beautifully photographed on location in Morocco by Peter Cassidy. Kemia and Salads include simple recipes such as Garlicky Broad Bean Dip, and Preserved Lemon and Tomato Salad with Capers. Explore Soups, Breads and Savoury Pastries, from Creamy Pumpkin Soup with Aniseed and Saffron to Spiced Festive Bread. Tagines, K'Dras and Couscous features the classic Lamb Tagine with Almonds, Prunes and Apricots. Grills, Pan-fries and Roasts include a Baked Trout Stuffed with Dates Side Dishes and Preserves includes Spicy Potato Omelette, whilst Sweet Snacks, Puddings and Drinks includes treats such as Rose-flavoured Milk Pudding and Fluffy Pistachio Nougat. The book also includes essays on The Souks, Spice
Hardback, 160 pp, $49.95. Buy
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A Taste of Morocco by Clare Ferguson
This 30-recipe cookbook first outlines the essential tools, techniques and processes needed for successful Moroccan cooking also its underlying flavours of spices and fresh herbs. It also discusses everyday meal structures. Chapter 1 covers salads, vegetable appetizers, snacks and soups. Included are Carrots with Cinnamon and Honey Aubergine saute with Tomatoes. Chapter 2 covers main seafood, poultry, meat and game dishes. Included are Red Mullet Brochettes Berber Mechoui of Lamb and Beef Tagine with Sweet Potatoes and Beans. Chapter 3 investigates essential grain dishes: Couscous, doughs, pastries and sweetmeats, as well as certain fruit dishes and drinks. Examples: Pumpkin and Raisin Couscous Ouarka pastry leaves (and equivalents) Khubz b
, 64 pp, $19.95. Buy
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Fresh Moroccan; Over 70 Healthy Recipes, Revised Edition by Nada Saleh
A selection of Moroccan recipes for all occasions from family meals to entertaining friends
Paperback, 256 pp, $19.99. Buy
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Moroccan Food and Cooking by Ghillie Basan
This wonderful collection of 75 recipes evokes the glorious tastes and textures of traditional Moroccan cooking, its exciting use of herbs and spices, its sweet and spicy combinations, its careful use of petals and flower waters, and places them in a modern context. The food is beautifully illustrated by 215 colour images specially commissioned from Martin Brigdale, one of the finest food photographers working today. The recipes are selected to ensure that the actual cooking is a fairly relaxed affair. Preparation time is generally minimal and ingredients can often be prepared in advance.
Moroccans are well known for their love of wonderful food and generous hospitality. This book will provide all the inspiration you need to follow their
Paperback, 160 pp, $46.95. Buy
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Cooking Moroccan
The practical and inspirational meet in this new and lavishly produced COOKING series from Murdoch Books. Exploring street stalls, home kitchens and exotic places of Morocco while containing recipes for all occasions and all levels of cooking. Special spreads feature ingredients and techniques unique to Moroccan cooking
Paperback, 192 pp, $34.95. Buy
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Moroccan Modern by Hassan M'Souli
Moroccan fis one of the world's great cuisines. This book by chef Hassan M'Souli brings the intensity of Moroccan flavours to home cooks with easy to follow recipes and excellent information on the philosphy and ingredients behind Moroccan food. A great addition to the home library. This book also has an easy to use index.
Paperback, 208 pp, $39.95. Buy
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Made in Morocco: A Journey of Exotic Tastes & Places by Julie le Clerc
Hardback, 192 pp, $35.00. Buy
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Moroccan Cuisine by Paula Wolfert
Food writer Paula Wolfert took two years to collect these recipes during her extensive travels in Morocco. She has coaxed traditional recipes from private kitchens in remote areas, handed down by generations of cooks. Also featured are favourite recipes from Moroccan restaurants. Aromatic cous cous, delicious tagines and much more, this is more than a cookbook, it is an entrée to Moroccan culture.
Paperback, 288 pp, $29.99. Buy
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Arabesque: Sumptuous Food from Morocco, Turkey & Lebanon by Claudia Roden
In this enchanting book, Claudia Roden returns to the countries of Turkey, Lebanon and Morocco in search of new and old recipes and to find out how cooking has evolved since she first introduced us to these cuisines in the 1960s. The result is a tribute to the different culinary histories and contemporary food of these fascinating countries, from the mezze dishes of Turkey and the sweet pastries of Lebanon to the unmistakable flavours and spices of Morocco. In her inimitable style, Claudia Roden has created a passionate, evocative book full of stories, memories and delicious food.
Hardback, 352 pp, $59.95. Buy
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A Season in Morocco by Meera Freeman
This sumptuous book is part travelogue, part cookbook. The tour journeys from Casablanca to Marrakech and everywhere in between, and travels through the cafes, kitchens and spice markets of this extraordinary country. Written in Meera's inimitable style and illustrated with full colour photographs, this book will be a fantastic gift for any season.
Paperback, $39.95. Buy
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Eat Smart in Morocco; How to Decipher the Menu, Know the Market Foods and Embark on a Tasting Adventure by Joan Peterson
This guidebook contains a rich historical perspective on the origins and varieties of Moroccan food, extensive background on the delectable regional dishes, and transliterated Moroccan Arabic phrases, which will make your culinary adventure even more successful
Paperback, 160 pp, $20.95. Buy
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Tastes of North Africa by Sarah Woodward
When, over a thousand years ago, the Moors of North Africa conquered the lands around the Mediterranean they brought with them foods which were to fashion western cooking for years to come. This book provides a deep insight into the food of Morocco and the southern Mediterranean - Moorish food.
Paperback, 160 pp, $34.95. Buy
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Cooking at the Kasbah by Kitty Morse
Moroccan food features the delicious flavours and health benefits of other Mediterranean cuisines, but tantalises 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 savoury 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 accessible yet authentic. With easy, step-by-step recipes and time-saving tips, any cook can create exquisite Moroccan flavors. On-location photos create a beautiful insider's look at an intriguing cuisine and culture.
Paperback, 156 pp, $36.95. Buy
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Tagine: Spicy Stews from Morocco by Ghillie Basan
, 64 pp, $25.95. Buy
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Adventure of Food
Contributors including M. F. K. Fisher, P. J. O'Rourke, and Colin Thubron recount culinary journeys that follow a pilgrimage in Casablanca for an authentic meal, a mysterious prankster in a southern France garden, and a crabbing expedition beneath a Caribbean sky.
Paperback, 430 pp, $41.95. Buy
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Couscous and Other Good Food from Morocco by Paula Wolfert
An introduction to Moroccan cuisine that discusses cooking techniques, and spices and herbs in addition to providing recipes for courses ranging from soups to desserts and beverages.
Paperback, 366 pp, $30.95. Buy
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Couscous and Other Good Food from Morocco by Paula Wolfert
An introduction to Moroccan cuisine that discusses cooking techniques, and spices and herbs in addition to providing recipes for courses ranging from soups to desserts and beverages.
Paperback, 366 pp, $32.95. Buy
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