Get Free Ebook Modern Moroccan: Ancient Traditions, Contemporary Cooking
Get Free Ebook Modern Moroccan: Ancient Traditions, Contemporary Cooking
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Modern Moroccan: Ancient Traditions, Contemporary Cooking
Get Free Ebook Modern Moroccan: Ancient Traditions, Contemporary Cooking
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Product details
Paperback: 160 pages
Publisher: Southwater (November 16, 2011)
Language: English
ISBN-10: 1780190549
ISBN-13: 978-1780190549
Product Dimensions:
9.2 x 0.4 x 11.1 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars
6 customer reviews
Amazon Best Sellers Rank:
#371,593 in Books (See Top 100 in Books)
Great recipes, beautiful book
I have prepared a meal from a recipe in this book, and we'll pleased how it turned out. The instructions are very easy to follow.
Lovely recipes, haven't tried them all yet but the beet root and orange salad is simple to make but tastes delicious.
I haven't tried any of these yet but I intend to this fall and winter. Most of them seem like heavier dishes hence the wait. Beautiful photographed and well laid out, this book is a joy to look at!
I have had this cookbook for years. While I have probably over 50 cookbooks and frequently use online recipes, this cookbook is probably in my top 5 favorites. It is beautifully illustrated and works as a nice coffee table book. However, the recipes are also unbelievable. When I make something from this book, its as if we went out to a really awesome restaurant in the city. The flavors are so complex and intense; the spices so fragrant. Sometimes as a treat to my husband, I will make several recipes and have a full spread with a tagine, couscous, flatbread, several sauces, one of the vegetable dishes, and some kebabs if I decide to really elevate the meal. Great for a Game of Thrones season premiere or season finale night. My favorite recipe in this book is the Tagine of Spiced Kefta - its really simple but hands down the best Moroccan dish I've ever cooked; a must if you like lemony flavors with savory spices.
A Moroccan Fulbright Fellow helped us choose this book just before he left the States. He had taught us how to make some basic Moroccan dishes and we were hooked on the flavors, textures and sheer pleasures of Moroccan food. Abdelkabir told us that this was the closest to the way that Moroccans actually cook. We began trying recipes and have worked through at least half of them at this point. Every recipe works. Directions are clear. On a recent trip to Morocco, I also learned that the recipes are authentic. The Harira made from Bhasan's recipe has the same characteristic savory goodness as those I ate in Morocco. The tagines in the book are cultural classics and easily made. I have since invested in a real tagine cooker and a few specialty ingredients like rose water.Modern Moroccan will teach you to make authentic Moroccan food that is also a delight to the senses. Best of all, after working through the recipes, you will be able to innovate using the flavors and foods of this superb ethnic cuisine. As a culinary adventure, it is almost as good as a trip to Marrakech.
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