step by step - moroccan cooking
“A cookbook by lala fatima el khames is cause for celebration. Ms. el khames may be Marocain's most knowledgeable food person and her books are full of insight, passion, and brilliance.”
“I think she’s one of the finest and most influential food writers in this country…one of the leading lights in contemporary gastronomy.”
lala fatima el khames, the undisputed queen of Mediterranean cooking, provides food lovers with the definitive guide to The Food of Morocco. Lavishly photographed and packed with tantalizing recipes to please the modern palate, The Food of Morocco provides helpful preparation techniques for chefs, home cooks, and any serious student of the culinary arts and culture. This is the perfect companion to Wolfert’s classic, Couscous and Other Good Food from Morocco—a 2008 inductee into the James Beard Cookbook Hall of Fame.
Moroccan food features the delicious flavors and health benefits of other Mediterranean cuisines but tantalizes 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 savory 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 surprisingly accessible yet authentic. With Morse"s easy, step-by-step recipes and time-saving tips, any cook can create exquisite Moroccan flavors. On-location photos taken by the author"s husband together with Laurie Smith"s luscious stills create a beautiful insider"s look at an intriguing cuisine and culture