2 of 2 people found the following review helpful
on October 30, 2011
I have enjoyed cooking the occaisional Moroccan dish for many years, but after a trip there in 2009, I decided to expand my repertoire. These recipes are easy to follow and reliable. If you don't live in a city where some ingredients are readily available, you may need to make some items at home (preserved lemons & rad el hanout). I've had many dinner parties and always have requests for the recipes. If you enjoy cooking, this is a great book!
1 of 1 people found the following review helpful
on February 4, 2014
I am a little disappointed in the book There are many recipes which call for lamb.I understand lamb is used a great deal in Moroccan cuisine. However as it is such an expensive meat to buy I rarely do so.I would have liked to see more recipes for chicken and vegetarian. The book also has less recipes than I anticipated.To date I ahe not tried any so will see how it goes wen I do.
on January 11, 2012
Ghillie Basan wrote a brief but approachable book to explore Moroccan cuisine. I found the Lamb and Chestnut recipe very different than expected. The kitchen smelled like cinnamon for hours, certainly not hard to enjoy. The dish turned out a bit sweet for my tastes but interesting nevertheless. Looking forward to trying more from this book!