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Product Description
Review
Book Description
One of the highlights of the week for the residents of Azemmour is an expedition to the Tuesday souk. Read the first page
Concordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
5.0 out of 5 stars
excellent cookbook for an advanced cook,
By noname (Ann Arbor, MI) - See all my reviews
This review is from: Cooking at the Kasbah: Recipes from My Moroccan Kitchen (Paperback)
For cooks who really know their stuff, and love making spectacular and complex meals, this is a great resource. This book enables me to lay out a phenomenal spread that amazes and delights my friends. There are a few very simple recipes as well, which make creating a full meal quite feasible in a normal kitchen.
4.0 out of 5 stars
A quick and fun trip to a Moroccan kitchen,
By
This review is from: Cooking at the Kasbah: Recipes from My Moroccan Kitchen (Paperback)
Even before I opened it, I liked "Cooking at the Kasbah." This is a crash course in Moroccan cooking--a subject that I wouldn't have said interested me particularly, but which is made very inviting by author Kitty Morse. Listen and learn from just one of the fascinating tidbits within: "Smen, an aged butter similar to Asian ghee, is a prized flavoring ingredient in Moroccan dishes. Berber farmers in southern Morocco bury a tightly-sealed pot of smen on the day of a daughter's birth, unearthing it years later to flavor the couscous served on her wedding day." The recipes are surprisingly easy and well-thought-out, although the use of a bigger typeface would have been a good idea. Laurie Smith's sumptuous photographs are especially to be commended. Using a lens which seems to have perhaps been coated in honey, she manages to impart a golden, glowing, richly colored look to every dish she shot for this book. "Cooking at the Kasbah" would not have been nearly as wonderful without Smith's photographic contributions.
5.0 out of 5 stars
Impressive resource for Moroccan Cuisine,
By
This review is from: Cooking at the Kasbah: Recipes from My Moroccan Kitchen (Paperback)
Don't let the slimness of this volume fool you, it is loaded with info and recipes and charm. From its beautiful color photos to its warm and personal intro and associated history and culture to go along with more than 100 recipes, this is a fine resource for those of us who want to continue our delving into Moroccan cuisine.Fascinating the history of her family in Morocca and their long-term commitment to remain there and contribute to the preservation of the architecture and culture. Passed on was Kitty's love for the people and their food. What attracts me and just might you also is the seductive use of fragrant spices, herbs and dried fruit in wonderful, delectable dishes such as: Stuffed Meatballs with Dried Sweet Onion Sauce, Tangine of Chicken with Preserved Lemons and Artichoke Hearts, Briouats of Shrimp and Chinese Rice Vermicelli, Chicken B'stilla (the best! cinammon laced chicken filling in razor thin pastry, here made of phyllo), or the Spiced Tomato and Honey Coulis, or the Sweet Cinnamon Couscous with Dried Fruit. Worth the inclusion into the venturesome gourmet's repoirtoire. A delight to thumb through and to cook from.
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