The Food of Morocco

this must be one of the most beautiful books i have ever seen! Full of colour photos that not only show you the wonderful cuisine from Morocco, but also the context - the countryside, the people, the houses, - all inventively presented. The recipes are excellently laid out - clear and full of the right sort of information - the writer knows her subject - inside out!But i also love the feel of the book - it is a matt paper (even the cover oozes quality) AND there are two lovely ribbons for you to use as bookmarks - in the colours of the saffron crocus.love it love it love it!

Lovely book, nice pictures of the dishes shown often in a Moroccon situ to add extra interest and enthusiasm. I like the "Notes to the Cook" on each recipe page which gives some extra advice, nice thought. Sections inside include fish, poulty, meat, beans and vegetable dishes, desserts. 500 plus pages worth. Units used in recipes are gms, ml, teaspoons and tablespoons as one would hope. I look forward to warmng up the tagine with some tasty food

I own hundreds of cookbooks, but I have to say this is one of the most exciting that I've seen. It's a sumptious book to look at, large and full of photos.The recipes are full of information, giving alternative ingredients, details of procedures, ways of cooking etc.Original recipes that I've not ever seen elsewhere. The author is an expert on Moroccan cooking and it shows on every page.

At this moment in time, this book is the last book you will need on the subject of Moroccan cooking. The author has taken me on a journey from my flat in London to the souks, medinas, villages towns and cities in Morocco. The book is well illustrated, detailed without being complicated and a joy to read. I have a few on Moroccan cuisine, but this beats all of them hands down and if you are to buy one cook book on the subject..this is the one.

The author is American and the style is presumably also American - it is certainly not like any of the very many British-written cookery books here. Fortunately, the recipes have quantities in spoon measures and metric, rather than the usual cup measures used in the US.A huge book, a little over 1kg (2.2lb), it is loaded with photographs of Morocco and its foods, various quotations etc., plus the recipes.I have skimmed through it so far - no cooking as yet - and it does call for at least some ingredients that are tricky to source in the UK - dried rose buds and Medjool dates (the latter not so very difficult to find around Eid), or VERY tricky - argan oil (available at a substantial price via Amazon), for instance. There is also a pet hate of mine that is perhaps commonplace in the US (and in many UK Asian stores, unfortunately) - 2 kinds of cinnamon are mentioned and called for - Ceylon and cassia. Sorry, but cinnamon is cinnamon, cassia is cassia - they are not even remotely similar in taste (or appearance, unless ground), though both are bark from trees, which are botanically related.Like many recipes from the Middle East, they are mostly simple and uncomplicated when committed to text - the art, no doubt, lies very much in the details of the choice, preparation, and cooking of the mostly rather few ingredients.

Having been to Morocco, I wanted a recipe book that would help me to recreate authentic dishes. After checking out a few other books I bought this one and am so glad that I did. I have tried quite a few of the recipes and everything has been delicious. Another reviewer felt that they had to but in too much time and effort when cooking the dishes but personally I have never found that to be the case with anything apart from the pastillas. The preparation is definitely worth it with the latter anyway, they are divine!I totally recommend this book to anyone who likes Moroccan food, or adventurous cooks who want to find out more about the country and its cuisine. The only problem I have with the book is there are so many delicious looking recipes that I find difficult to decide which to try next!

I love cooking and have a range of cookbooks that I use. However, I must say that this book is not only brilliant in the variety of recipes that are on show but the pictures are also stunning. It just makes you want to get into the kitchen and start cooking, or if you're like me, want to move to Morocco!!

It is very thorough and the recipes can be adjusted and varied. Plenty of space in the margins to write observations and notes as each recipe is trialled. Great bits of history and insight into culinary and cultural aspects of Moroccan life style. Ignore the wingeing of it being a heavy book - what would you expect from a complete guide almost?