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Rating: 
Summary: from garden to table
Review: a complete guide on moroccan food customs and agriculture. a must have if going to morocco for the first time.
Rating:
Summary: This Book Has a Few Problems, But I Still Recommend It
Review: I have lived in Marrakesh, Morocco for the past ten years, and eagerly picked up this book as soon as I saw it. Both the text and pictures in the book are REALLY lovely. If you are planning to travel in Morocco, it is a wonderful introduction to Moroccan cuisine. However, don't try following the recipies given in this book, because some steps have been left out, and your result will not be correct. I found problems with several of the recipies. For example, the author tells you to make tagines (Moroccan stews) by putting meat or chicken in a pot with spices and water, and bringing ot a boil. While her lists of ingredients are correct, she has forgotten the all-important step of searing all sides of the meat in the pan BEFORE adding any water. If you don't do this, it will jsut taste like boiled meat. For correct and easy-to-follow recipies, adjusted to American kitchens, choose Paula Wolfert's book, "Good Food From Morocco." The other small problem I found with this book is that some of the author's explanations for Moroccan behaviors are just plain not correct. For example, she states that most Moroccans never eat in restaurants because this would be an insult to the wife's or the mother's cooking. Having lived here for ten years, I can tell you the real reason is that most Moroccans just plain cannot afford even the cheapest restaurants. Upper-class and wealthy Moroccans DO eat in restaurants, nevertheless, often a couple of times a week. Overall, however, I think the author has done an excellent job, and this would be a great book to either take with you on your trip to Morocco (it's pocket size), or to read in advance of your trip.
Rating:
Summary: This Book Has a Few Problems, But I Still Recommend It
Review: I have lived in Marrakesh, Morocco for the past ten years, and eagerly picked up this book as soon as I saw it. Both the text and pictures in the book are REALLY lovely. If you are planning to travel in Morocco, it is a wonderful introduction to Moroccan cuisine. However, don't try following the recipies given in this book, because some steps have been left out, and your result will not be correct. I found problems with several of the recipies. For example, the author tells you to make tagines (Moroccan stews) by putting meat or chicken in a pot with spices and water, and bringing ot a boil. While her lists of ingredients are correct, she has forgotten the all-important step of searing all sides of the meat in the pan BEFORE adding any water. If you don't do this, it will jsut taste like boiled meat. For correct and easy-to-follow recipies, adjusted to American kitchens, choose Paula Wolfert's book, "Good Food From Morocco." The other small problem I found with this book is that some of the author's explanations for Moroccan behaviors are just plain not correct. For example, she states that most Moroccans never eat in restaurants because this would be an insult to the wife's or the mother's cooking. Having lived here for ten years, I can tell you the real reason is that most Moroccans just plain cannot afford even the cheapest restaurants. Upper-class and wealthy Moroccans DO eat in restaurants, nevertheless, often a couple of times a week. Overall, however, I think the author has done an excellent job, and this would be a great book to either take with you on your trip to Morocco (it's pocket size), or to read in advance of your trip.
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