From Publishers Weekly
Morse, author of eight cookbooks, teams up with Mamane, a resident of Morocco's "cultural capital" Fez, to bring the unique cuisine of Moroccan Sephardic Jews to the American table. When Spanish Jews fleeing the Inquisition settled in Morocco, they combined culinary elements of the three cultures into a vibrant new one. The dishes that resulted follow the traditions and biblical prohibitions of the Sephardim, and marry together foods available in Morocco along with ingredients and culinary refinements brought from Spain. The opening chapter describes the basic ingredients and methods, and the recipes that follow cover everything from soups to meat, breads to fish, and desserts to drinks. From the Chicken with Onions, which uses saffron and ginger, to the Meatballs in Cinnamon-Onion Sauce, the dishes, redolent with spices, incorporate the exotic flavors of a rich tradition. Descriptions accompanying the recipes share cultural details: the Lentil and Garbanzo Bean Soup, for example, is used by Muslims to break fasts during Ramadan and by Sephardim to do the same after Yom Kippur. Also interspersed throughout are letters from mothers to their daughters recounting special events and personal reminiscences of Moroccan Sephardic life in communities and in kitchens. These welcome additions to the recipes provide charming pictures of a lifestyle and culture, and make this volume as enjoyable to read as it is to cook from.
Copyright 2001 Cahners Business Information, Inc.
From Library Journal
In the 15th century, the Spanish Inquisition forced a huge wave of Sephardim to immigrate. Many settled in North Africa, especially Morocco. Among other changes, ingredients such as chili peppers, tomatoes, saffron, and orange flower water entered the Sephardim kitchen. Today, however, primarily because of immigration and the demands of modern life, the Sephardic tradition is disappearing. With that in mind, Morse, the author of several other North African cookbooks, and Mamane, whose ancestors fled to Fez during the Inquisition, determined to document the Sephardic contributions before it was too late. Along with recipes such as Passover Fava Bean Soup and Thursday Evening's Butter Couscous, they include holiday menus, Mamane's nostalgic reminiscences of her extended family, and historical background. Strongly recommended.
Copyright 2001 Reed Business Information, Inc.
