Flavors of Morocco: Delicious Recipes from North Africa
by Ghillie Basan
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Book Summary Information
Author: Ghillie BasanPhotographer: Peter Cassidy
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2008-04
ISBN: 1845976061
Number of pages: 159
Publisher: Ryland Peters & Small
Book Reviews of Flavors of Morocco: Delicious Recipes from North Africa
Book Review: Authentic Moroccan--and delicious
Summary: 5 Stars
If you are looking for a source of fresh, healthy, flavorful and not overly taxing recipies, you couldn't do much better than Basan's newest book, Flavors of Morocco.
I learned Moroccan cooking initially from a Moroccan Fulbright Scholar who spent a year at our University. Abdelkabir consulted his memory and his mother to show us how to make classic tagines, couscous and salads in our South Dakota kitchen. Before returning to Morocco, he helped us choose a book that reflected the way Moroccans cook at home. It was Ghillie Basan's Modern Moroccan and it was a full cooking course between two covers. I have since had a chance to spend time in Morocco and know now that Ghillie Basan gets Moroccan cooking right and her conversion of traditional Moroccan cooking for the American kitchen is stil authentic. The tagines are a revelation of subtle meat, fruit and flavor, and incredibly simple to make. The little salads that are characteristic of Mahgrebi cooking are bright, fresh and interesting.
Basan's second book includes a few of the more complicated pastry recipes but they are worth the time to try on a long weekend. Most cooks will find that tagines have a place on their weekday menus because of the ease of preparation.
Summary of Flavors of Morocco: Delicious Recipes from North Africa
Moroccan food is sensual exotic, and a feast for the eyes. In "Flavors of Morocco", Ghillie Basan brings you tantalizing recipes for authentic Moroccan food, allowing you to recreate the scents and flavors of this fascinating culinary tradition at home. Follow simple Kemsia and Salad recipes such as Garlicky Fava Bean Dip or Carrot and Cumin Salad with Orange Blossom Water. Make the traditional Classic Chicken Pie with Cinnamon (B'Stilla) from Soups, Breads, and Savory Pastries. A chapter on Tagines, K'dras, and Couscous features the classic Lamb Tagine with Almonds, Prunes, and Apricots and some K'dras (stews), such as Chicken K'dras with Chickpeas, Raisins, and Red Bell Peppers, Grills, Pan-fries, and Roasts include Roast Duck with Honey, Pears, and Figs. Delicious Vegetables, Side dishes, and Preserves include Casablancan Stuffed Tomatoes and Green Leaf and Herb Jam with Olives. Finally, Sweet Snacks, Desserts, and Drinks features treats such as Rose-flavored Milk Pudding--perfect to serve with authentic Mint Tea or a glass of Almond Milk. Also appearing throughout the book are essays on: The Olive and the Argan; Islam, Ramadan, and Bread; Dadas and the Traditional Kitchen; Berber Traditions and Tagines; The Art of Making Couscous; The Souks, Spices, and Sensual Flavors; and finally, Hospitality and Mint Tea. *Moroccan food is hugely popular--it's delicious and easy to cook. *In the same popular series as "Flavors of Provence" and "Flavors of Tuscany", also beautifully photographed on location by Peter Cassidy.African Books
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