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Moroccan cookbooks

The Scent of Orange Blossoms : Sephardic Cuisine from Morocco 
by Kitty Morse, Danielle Mamane, Owen Morse (Photographer) Hardcover - 188 pages (November 2001)
Ten Speed Press; ISBN: 1580082696 ; Dimensions (in inches): 0.83 x 9.59 x 7.69.   
In the 15th century, the Spanish Inquisition forced many Sephardim Jews to immigrate.  Many settled in North Africa, especially Morocco creating districts called mellahs within cities such as Azemmour, Fez, Marrakesh, El Jadida, Essouira, Sale, Tangier and Tetuoun.  Others joined previously established Jewish communities in the Atlas Mountains.  The cuisine that resulted follows the traditions and biblical prohibitions of the Sephardim, and combined the foods then available in Morocco with ingredients and culinary refinements brought from Spain.   Thanks to the Jews of Spain and Portugal, ingredients such as tomatoes, potatoes and chili peppers and spices such as saffron, cinnamon, nutmeg and mace entered the Moroccan cuisine.  Today, however, primarily because of immigration and the demands of modern life, the Sephardic tradition in Morocco is disappearing.  Barely a dozen families remain in Fez’s once thriving Jewish community.  The cuisine has, however, been captured for American kitchens by FOM member Kitty Morse and Danielle Mamane of Fez, Morocco. MORE   Buy this book

Eat Smart in Morocco : How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure (Eat Smart)
by Joan Peterson, S. V. Medaris (Illustrator)
Those headed to the fascinating country of Morocco may be a bit hesitant about trying many of the foods. But, with the help of the newest book in the highly acclaimed EAT SMART series, hungry travelers will be able to fully sample and enjoy the variety of wonderful native foods. As in the other titles, there is a primer on food history and regional specialties--in addition to authentic recipes, useful phrases for ordering meals and shopping in the bustling local food markets, shopping tips and two extensive bilingual dictionaries to make navigating menu and market a breeze.
Ginkgo Press web page on the book

The Momo Cookbook : A Gastronomic Journey Through North Africa by Momo Mazouz Hardcover - 224 pages (June 2000)  Simon & Schuster Intl; ISBN: 0743205103 ; Dimensions (in inches): 1.12 x 9.50 x 9.41
The Momo Cookbook is much more than a recipe collection. Prose portraits of the land of theMaghreb (Morocco, Tunisia, and Algeria) connect its rich history to the development of a distinctivecuisine that, over the centuries, has been influenced by Jewish, Arabic, Italian, and Spanish cultures.Stunning location photographs bring the colorful landscape, its traditions and people, to life. But the meat of the book is, of course, the food. The 90 recipes open a door to North Africa, andfortunately the ingredients do not cost the price of a return flight: lots of vegetables, fruits, cereals, meats, fish, and poultry that, with the artful use of spices, herbs, and fragrant waters, are transformedinto marvels.

Cafe Morocco (Conran Octopus 'Cafe' Cookbook Series)
by Anissa Helou, Jeremy Hopley (Photographer) Paperback - 128 pages (February 1999) Contemporary Books; ISBN: 0809226677 ; Dimensions (in inches): 0.61 x 8.46 x 8.51 Moroccan cuisine blends African, Arabian, and European influences to make some of the most exotic food in the world. Many of the 75 featured dishes in this cookbook are the same offered at Moroccan bistros. Color photos.

Cooking at the Kasbah : Recipes from My Moroccan Kitchen
by Kitty Morse, Laurie Smith (Photographer) Paperback - 156 pages (October 1998)
Chronicle Books; ISBN: 081181503X ; Dimensions (in inches): 0.56 x 9.05 x 8.30

The Bookwatch
Kitty Morse's 'Cooking at the Kasbah' presents recipes from Morocco, pairing color photos by Laurie Smith with dishes such as Barley Bread with Cumin and Tagine of Lamb with Prunes. Notes on Moroccan customs pepper this attractive presentation.



Couscous and Other Good Foods from Morocco
by Paula Wolfert, Gael Greene (Introduction) Paperback - 368 pages (February 1987)
HarperCollins (paper); ISBN: 0060913967 ; Dimensions (in inches): 0.76 x 9.19 x 7.33

North Africa is the home to one of the world's great cuisines. Redolent of saffron, cumin and cilantro, Moroccan cooking can be as elegant or as down-home hearty as you want it to be. In Couscous and Other Good Food from Morocco, author Paula Wolfert has collected delectable recipes that embody the essence of the cuisine. From Morocco's national dish, couscous (for which Wolfert includes more than 20 different recipes), to delicacies such as Bisteeya (a pigeon pie made with filo, eggs, and raisins among other ingredients), Wolfert describes both the background of each recipe and the best way to prepare it. As if the mouthwatering recipes weren't enough, each chapter includes some aspect of Moroccan culture or history, be it an account of Moroccan moussems, or festivals, or a description of souks, or markets. Just reading the recipes will be enough to induce ravenous hunger even on a full stomach. Once you've tried the Chicken Tagine with Prunes and Almonds, or the Seared Lamb Kebabs Cooked in Butter, Paula Wolfert's Couscous and Other Good Foods from Morocco will become a well-worn title on your cookbook shelf.

Visit the Paula Wolfert website

Moroccan Collection: Traditional Flavors from Northern Africa
by Hilaire Walden Hardcover - 144 pages (September 1998)
Soma Books; ISBN: 1579590179 ; Dimensions (in inches): 0.84 x 11.53 x 9.52

Hearty and spicy or heady and fragrant, Moroccan food exudes exotic aromas and full piquant flavors. The vitality of Moroccan culture underscores the sensual combination of ingredients in these simple, authentic recipes such as Chicken Tagine with Almonds and Tuna in Red Pepper and Olive Sauce, along with rice and couscous recipes and grilled meats and vegetables. 70 color photos.



The Great Book of Couscous : Classic Cuisines of Morocco, Algeria and Tunisia by Copeland Marks Hardcover - 333 pages (November 1994) Donald I Fine; ISBN: 1556114206 ; Dimensions (in inches): 1.26 x 9.56 x 6.39
Copeland Marks has written prolifically about authentic ethnic food, covering every place from Guatemala to the Himalayas. In The Great Book of Couscous Marks presents the history and culinary brilliance of Morocco, Algeria, and Tunisia; the region of North Africa also know as the Maghreb. Couscous is a common cooking ingredient, along spices--particularly cinnamon, cumin, coriander and paprika, in all these countries. Each of these areas was also originally populated by the Berbers, occupied by the Ottoman Turks and the Arabs, then colonized by the French. These cultures heavily influenced the local cooking, with some differences in each.

Moroccan food is the most complex and sophisticated, Marks explains. Dishes may blend half a dozen spices, along with dried fruit and salt preserved lemons or olives. Tunisian food is relatively simple and hot, though many cooks will still find it amply robust and intriguing. Algerian food, Marks claims, is the most creative, as well as the most marked by French influences. Armchair chefs will enjoy the colorful descriptions of the markets, visits with home cooks, and experiences in restaurants. The recipes for the many tagines or stews, roasted chickens, and other dishes are easy to follow. Their ingredients are mostly available at supermarkets. The inclusion of Jewish dishes from the Maghreb make this a particularly interesting book for many people not familiar with the garlic-rich Moroccan Chickpea Stew or Algerian Merguez Juive, a sausage made with lamb or beef, cumin, coriander, and fiery chile powder. Though it takes some work to prepare the clear, precisely written recipes Marks provides, the aromatic, succulent results are worth the effort. --Dana Jacobi --This text refers to the paperback edition of this title

From Booklist , November 15, 1994
The latest book by an intrepid traveler and connoisseur presents the entire realm of cuisine from Africa's three northernmost nations. Principal sections highlight Morocco, Algeria, and Tunisia. Each of these is divided once again, with the focus shifting to the Jewish cuisine of each country. Marks is an accomplished food guide whose extensive travels yield a cornucopia of more than 300 recipes. Not only is the region's renowned couscous featured, but the fragrant spices, lamb delicacies, ample vegetable dishes (to gratify vegetarians), and exotic sweets all contribute to an intriguing cuisine worth exploring. To cook the food may well open the door to ancient history and to culinary legacies resulting from the melding of cultures. Alice Joyce Copyright© 1994, American Library Association. All rights reserved

From Kirkus Reviews , November 1, 1994
Marks (Sephardic Cooking, not reviewed, etc.) has a good idea: promoting the grain that is the staple of North African cuisine. Classic meals in Morocco, Algeria, and Tunisia are built around meat and vegetables, with couscous serving as filler. But while Marks is intent on remaining true to tradition, the title of this book proves thoroughly misleading: There are recipes for couscous, but no more than eight per chapter, about 20 in total. For the rest, the author provides instructions for making a complete meal, from couscous-less main dishes based on lamb, beef, fish, and chicken to salads, vegetables, and condiments, to sweets, beverages, and breads. Recipes are divided into three sections, reflecting the region's three nations, each supplemented with a section on that country's Jewish food. Everything tested, from the cumin-flavored carrot salad to the light, scallion-accented cucumber salad and the savory couscous with merquez (a spicy sausage) was delicious and fairly simple to prepare. But some of the ingredients are difficult to find for those without a local African market, and Marks does not include mail-order information. Brief introductions to the recipes offer handy suggestions for substitutions (use Cornish game hens if you can't get your hands on pigeons) and give interesting history on certain dishes, but some are pointless, as when Copeland tells vegetarians to leave the lamb out of a dish but still garnish it with merquez: ``The dedicated vegetarian may omit the sausage, but think of what he or she is missing,'' she opines. Could have been great, but doesn't quite make it. -- Copyright ©1994, Kirkus Associates, LP. All rights reserved.

The North African pasta known as couscous is a form of cracked wheat eaten as a cereal, with meat and vegetables as a main dish, or with fruit and nuts as a dessert. The author of Sephardic Cooking presents some 350 recipes from one of the great cuisines of the world.

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