The Food of Morocco

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!

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!

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.

I just love this book. To begin with I was not sure what I had bought as I was not expecting narrative in a cook book. However it make for a great adventure and I am enjoying trying out these delicious recipes. The book is a great discovery and fun to share with friends.

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.

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.

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?

The book is gorgeous whether you want to cook or not. If you do, the recipes are easy to follow and do not require too many ingredients you don't have on hand. Book has both easy and more complicated recipes. Preserved lemons of course- you will need these.I ordered this as a gift for a friend, but after I saw it I ordered one for myself. Very relevant- not outdated at all. Highly recommend it.

Gran libro sobre cocina marroquí, me encanta, muy completo. Explica las técnicas en detalle.

Having visited Morocco, I was keen to experience more of their cuisine at home.Beautifully photographed.This book has some excellent guides and lovely recipes.I would buy this book again if lost.I highly recomend.

A beautifully illustrated book, Easy to use, and delicious recipies.

La prima volta che ho sentito parlare di "The Food of Morocco" mi sono fatto l'idea di un grande classico edito qualche decennio fa, quando la Roden pubblicava i suoi primi libri sulla cucina dei Paesi che si affacciano sul Mediterraneo e sulla cucina Mediorientale, nella scia di quel nuovo e ben documentato interesse "orientalista" e nordafricano.In realtà Paula Wolfert (1938) pur essendo una coetanea della Roden ha pubblicato questo suo lavoro solo nel 2012; ma il libro si è imposto subito sul mercato editoriale internazionale con la forza e l'autorevolezza del testo indispensabile e imperdibile.Non si tratta, però, del bestseller gonfiato da una mareggiata di isterismo collettivo sospinto da qualche trasmissione televisiva o da un altro vento mediatico, ma di quel magnetismo tipico del libro oggetto, del libro da sfogliare, che si conquista con autosufficienza il proprio spazio e i propri lettori. Mai uso della carta e del colore è stato così ben speso nell'editoria gastronomica, perché questo alla fine è un gran capolavoro, uno di quelli che attraggono gli appassionati come il miele gli orsi, ma che sono capaci di lasciare di sasso anche un lettore distratto o indifferente.I suoi punti di forza sono indubbiamente l'impatto visivo e la qualità letteraria; le fotografie sono utilizzate come inserto decorativo, come foto del piatto a piena pagina, come documento della vita quotidiana e, infine, per la loro qualità onirica, sognante. Alcuni passaggi delle ricette sono illustrati da disegni in bianco e nero sui margini laterali (ampi, questi ultimi, in modo tale da centrare sempre il testo), ma l'impressione che se ne ricava sfogliando le pagine a caso è di una uniformità di colore e di note bruno-terra-sabbia-ocra.Le ricette sono introdotte da breve premessa, quindi illustrate in passaggi-periodi numerati e, quando è necessario, da note a margine. La materia è divisa nei capitoli seguenti:EssentialsSaladsBread and PastriesEggs, Butter, Buttermilk, CheeseSoupsCouscousFishPoultryMeatsBeans and VegetablesDessertsDrinksPer dare solo un'idea, Essentials comprende Maroccan Tagines (una pagina e mezzo di testo sull'uso della tagine), Preserved lemons (ricetta), Olives (tipologie marocchine), Amlou (dip fantastico con mandole tostate e olio di Argan), Spices and Spices Mixtures, Ras El Hanout, La Kama Spice Mixture, Harissa Sauce, Herbs and Aromatics, Tomato Magic (un concentrato ricetta personale dell'autrice), Honey and Fragrant Waters, Maroccan Preserved Meat, Express Meat Confit (altra ricetta personale), Ten Tips for Preparing Maroccan Food. Come si può notare, quindi, si tratta sempre di ricette messe alla prova dall'autrice, mai di un semplice registro.Eccezionale, tra gli altri, il capitolo sui pani.Il libro si conclude con Bibliografia e Indice; la versione da me acquistata è quella da 518 pagine. con copertina rigida, 22x27,3cm, 33€.