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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.
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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