A Taste of Morocco: A Culinary Journey Through Its Cities

A Taste of Morocco isn’t just a cookbook — it’s a journey through ten cities, told one plate at a time.

Every dish here carries a story. You’ll find tanjia buried in the hot ashes of a Marrakech hammam furnace by working men who had no time for a proper kitchen. You’ll trace pastilla‘s paper-thin pastry back to Andalusian refugees who reshaped Fès’s palace kitchens five centuries ago. You’ll taste why a Tangier tagine leans on fish and a Chefchaouen soup leans on mountain herbs — because geography and history, not just taste, decided what ended up on the plate.

Before each recipe, you’ll read the city’s story: who built it, who passed through it, what trade routes or dynasties or daily rituals shaped its table. Then you’ll cook it yourself — 30 recipes in total, written for a home kitchen anywhere in the world, with both metric and US measurements and an honest “Chef’s Tip” for the one step most likely to trip you up.

This is for the curious as much as the hungry — for anyone who wants to understand Morocco, not just its food. Read it end to end like a travelogue, or open it to whichever city calls to you first.

10 cities. 30 recipes. Centuries of history. 88 pages, full color.