African Books

Tagine: Spicy Stews from Morocco

Ghillie Basan

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Customer Reviews:
Total reviews: 7 Average rating: 4.0 of 5

Editorial Review:

Few meals are more satisfying than a hearty tagine--the rich, fragrant Moroccan stew that is served from its own elegant cooking vessel, also called a tagine. Meat, poultry, fish, or vegetables are simmered gently in the steam of the pot's conical lid, and the food, deliciously flavored with spices and fruit, remains tender and moist. In Ghillie Basan's collection of aromatic tagines you will find some of the best-loved classics of the Moroccan kitchen, such as Lamb Tagine with Prunes, Apricots, and Almonds, and the tangy Chicken Tagine with Green Olives and Lemon. Also included are less traditional but equally delectable recipes for beef and meatball tagines. If you enjoy a succulent fish dish, you can try Monkfish Tagine with Potatoes, Cherry Tomatoes, and Olives, or Red Mullet with Lemon and Mint. For vegetarians there is a varied choice, from a sweet, syrupy tagine of Yams, Carrots, and Prunes to a summery dish of Artichoke Hearts with Peas and Saffron. *Every recipe includes suggestions for accompaniments and side dishes. *The perfect introduction to the distinctive tastes of Morocco.

Couscous and Other Good Food from Morocco

Paula Wolfert

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Customer Reviews:
Total reviews: 28 Average rating: 4.5 of 5

Editorial Review:

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.

The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa

Marcus Samuelsson

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Subjects -> Religion & Spirituality -> Authors, A-Z -> ( T ) -> Tutu, Desmond

Customer Reviews:
Total reviews: 23 Average rating: 4.5 of 5

Editorial Review:

New York City Cookbooks from Wiley
New York is one of the world's great food cities; it is also one of the most culinarily diverse. Check out these great cookbooks from some of the stars of the New York food scene, as they make their great recipes accessible to the home cook.

Fiamma: The Essence of Contemporary Italian Cooking A contemporary spin on classic Italian cuisine for home cooks from New York's acclaimed Fiamma restaurant.

At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery Known for recipes evoking a homemade, uncomplicated era, Allysa Torey, the owner of New York's renowned Magnolia Bakery, expands her repertoire with 93 great recipes for appetizers, soups, casseroles, main courses, vegetables, and, of course, desserts.

Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home Terrance Brennan, the chef/owner of two acclaimed restaurants, Picholine and Artisanal, brings to life his passion for simple yet flavorful cuisine in this wonderful cookbook.

Go Fish: Fresh Ideas for American Seafood Celebrated chef Laurent Tourondel of New York's BLT Fish and BLT Steak, reveals how creating elegant, mouthwatering seafood at home can be marvelously easy-and faster than you might think.

In the Heat of the Kitchen Gordon Ramsay Makes It Easy International superstar chef Gordon Ramsey, owner of the forthcoming New York hot spot "The London," reveals all, from techniques and short cuts to clever cooking tips.

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Cooking at the Kasbah: Recipes from My Moroccan Kitchen

Kitty Morse

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Customer Reviews:
Total reviews: 23 Average rating: 4.0 of 5

not many recipes 2 out of 5 stars.
7 of 10 people found this review helpful.

hi, i am a moroccan from casablanca but i live in the united states, when i first saw this book and read the reviews, i thought i found the perfect cook book, but when i got it, i was not too happy with it, first off, there are only a few recipes, some of them are traditional , well this book is perfect for someone who had never tried the real moroccan food and is a beginner, but for someone who knows moroccan food and what it is suppose to taste like should try to find another, i personaly was iffy about getting a moroccan cookbook from a non moroccan author, but some of the FEW recipes are good but i would rather get one that is writting by a moroccan author. i give the book a 2-3 star but it is not EXCELLENT, and i want EXCELLENT.

Editorial Review:

Moroccan food features the delicious flavors and health benefits of other Mediterranean cuisines, but tantalizes the senses with its own unique combinations of spices and simple ingredients. Grilled meats, vegetable or fruit tagines (stews), delicately spiced salads, couscous, and sweet or savory pastries are its hallmarks. Kitty Morse, who grew up in Casablanca, brings to this new book fascinating details about life and food in Morocco. Her approach to this exotic culinary tradition is surprisingly accessible yet authentic. With Morse's easy, step-by-step recipes and time-saving tips, any cook can create exquisite Moroccan flavors. On-location photos taken by the author's husband together with Laurie Smith's luscious stills create a beautiful insider's look at an intriguing cuisine and culture.

Modern Moroccan: Ancient Traditions, Contemporary Cooking

Ghillie Basan

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Superb cookbook of a great flavorful cuisine 5 out of 5 stars.
57 of 57 people found this review helpful.

This cookbook by Ghillie Basan shows Moroccan cuisine at its best: flavorful dishes which are quite easy to prepare. If you have never tried Moroccan food and like bold flavors, you should really give this cookbook a try. If you have been on holiday in Morocco and you are craving for some of the food you had over there, you will be pleasantly surprised with the quality of these recipes.

Recipes are divided in 6 chapters:

-- mezze & soups (with a recipe for cinnamon-scented chickpea and lentil soup with fennel and honey buns)
-- street food (among other recipes the bus-station kefta with egg and tomato)
-- couscous & tagines (I love this chapter, but will just mention four highlights: casablancan couscous with roasted summer vegetables, couscous with lamb cutlets, harissa and fennel, tagine of spiced kefta with lemon and spices, and (the obligatory but oh so good) tagine of lamb with crunchy country salad (add some almond slivers to make it even better!)
-- roasts, grills & pan-fried dishes (the butternut squash with caramelized pink shallots is amazing, as is the fiery chicken wings with blood oranges)
-- salads & side dishes (lentil salad with red onion and garlic)
-- sweets, pastries & drinks (poached pears in scented honey syrup).

On the opposite side of each recipe there's a beautiful fullpage photo of the dish itself, making browsing the book a mouthwatering experience.

To conclude, I highly recommend this book for anyone: the recipes are relatively easy, and the results stunning.

(Some info on me, to put the review in perspective: I love to cook and would describe my skill level as intermediate. I went to Morocco because I love the food in this particular cookbook --- and although the food in Morocco was great, the food I make at home using the recipes in this book is often even better.)

Editorial Review:

This beautiful book uses the ingredients and techniques of Morocan cooking to introduce dishes that are as much fun to make and serve as they are to eat.

Classic Vegetarian Cooking from the Middle East & North Africa

Habeeb Salloum

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Customer Reviews:
Total reviews: 11 Average rating: 4.5 of 5

Quick,healthy, and tasty "recipes" for the meditteranean eater. 5 out of 5 stars.
32 of 33 people found this review helpful.

I'm sure most people reading about "vegetarian middle-eastern" cookbooks are good cooks when they have the time and inclination. But I, for one, have grown bored with my own repertoire. Most cookbooks are more fun to read than to actually cook from. Or they have ingredients that, even living in New York City, seem annoyingly inaccessible.

This book has lots of very easy recipes that are healthy vegetarian (hardly any animal fat with the exception of yoghurt in cold dishes). I can imagine actually(!) making just about everything, there's even a section on arab desserts -- the easy kind made of farina. This is probably the best cookbook I've ever bought. I think it's useful whatever your level of cooking expertise, but you need to be a fan of the meditterranean diet. We're talking beans, legumes, olive oil, yoghurt, eggplant, a few other vegetables.
Recipe details:-- it's true most are simple, but unless you were raised in a middle-eastern family I don't know how you would've thought of these combinations -- even if you're say very familiar with Greek or Italian food, I think this is pretty new stuff.
Some "recipes" include: yoghurt ginger appetizer (includes almonds, onions, ginger, tomato);many types of lentil soups from various middle eastern countries (the egyptian one includes butter and cumin, the one from bahrain adds tomato, vermicelli, and ground coriander);fried pepper salad; orange and olive salad; beet salad; stuffed eggplant; and vegetable casserole.
Nothing sounds 'exciting' but it is all very accessible and well seasoned. It's like you could turn to this book and make every meal from it -- that is if you like meditterranean food.

Exotic Ethiopian Cooking : Sociey, Culture, Hospitality, and Traditions. Revised Extended Edition. 178 Tested Recipes. With Food Composition Tables.

Daniel J. Mesfin

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Customer Reviews:
Total reviews: 15 Average rating: 4.0 of 5

Exotic Ethiopian Cooking : Sociey, Culture, Hospitality, and Traditions. Revised Extended Edition. 178 Tested Recipes. With Food 4 out of 5 stars.
2 of 2 people found this review helpful.

The instructions were not always clear. Some of the ingredients were omitted from recipes while others were not completely explained. Perhaps another editing job would be prudent. Otherwise, the food I prepared from this book was absolutely sumptuous and I appreciated the cultural background chapters.

Tami Swartz - Foodie

A sincere and genuine effort... 5 out of 5 stars.
1 of 1 people found this review helpful.

I give this book 5 stars, because it has so much cultural history in it, because it is a genuine, truly sincere effort, and because it is so vast; it truly has *a lot* of recipes.
The injera recipe is difficult to recreate, as are many of the amts. of ingredients called for in recipes.
However, it is a total compendium of many, many dishes. The author clearly put his heart, life, and culture into this book and it shows. I used this book many times to recreate these classic dishes.
Thank you Jote Mesfin!
Ethiopian-inspired Cooking, Vegetarian Specialties

Most complete catalog of original ethiopian cooking 4 out of 5 stars.
1 of 1 people found this review helpful.

Most good Ethiopian dishes are reliant on a subtle melange of spices and flavors. This is at times hard to master. This book offers a straight forward way of understanding this complex mix.

It is the most complete catalog of original Ethiopian recipes available today. The recipes are precise and give you the classic version of most Ethiopian dishes.

It may be a bit complex for beginner cooks, but with a little effort and lots of time :), you will be able to replicate most of the classic Ethiopian dishes.

Moro: The Cookbook

Samuel Clark, Samantha Clark

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Customer Reviews:
Total reviews: 6 Average rating: 4.0 of 5

Fabulous but not for first-timers 4 out of 5 stars.
7 of 7 people found this review helpful.

This is a fabulous book, with such depth and breadth each time you go back to flip it open something new catches your eye. That said, authenticity is prized over simplicity, and many of the dishes I enjoyed in Spain and wanted to recreate at home are surprisingly time-consuming if not complex to make - potatas bravas and potatas tortilla are 2 examples. However the rice dishes are outstanding and it's a wonderful education in using spices such as saffron and smoked paprika.

This isn't a book for mid-week suppers or beginning cooks looking for everything condensed into a 5 easy steps. But the food it helps you produce is outstanding and its a great couch read.

Editorial Review:

The Moro menu encompasses dishes that originated in Spain and dishes from the Muslim Mediterranean, two areas linked in history by the Moors' 700-year occupation of Spain. The book is much more than a simple catalogue of recipes—the chefs also communicate the romance and tradition inherent in each dish and their writing is informed by an intimate knowledge of long-established culinary and cultural traditions. In a market saturated with impersonal restaurant cookbooks, this book has a refreshingly different feel. It oozes character and is written and designed with palpable passion and insight.

Authentic Recipes from Morocco: 60 Simple and Delicious Recipes from the Land of the Tagine (Authentic Recipes) (Authentic Recipes Series)

Fatema Hal, Jean-Francois Hamon, Bruno Barbey

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Editorial Review:

A heady mix of spices, aromatic tagines and warm, buttery couscous, it s no wonder Moroccan cuisine has become so popular! Full of favorites like caraway soup, slow-cooked lamb stews, spicy salads, flatbreads, sublime desserts and mint tea, Authentic Recipes from Morocco contains over 50 recipes that reveal the treasures of regional Moroccan cooking.

Flavors of Morocco: Delicious Recipes from North Africa

Ghillie Basan

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Editorial Review:

Moroccan food is sensual exotic, and a feast for the eyes. In "Flavors of Morocco", Ghillie Basan brings you tantalizing recipes for authentic Moroccan food, allowing you to recreate the scents and flavors of this fascinating culinary tradition at home. Follow simple Kemsia and Salad recipes such as Garlicky Fava Bean Dip or Carrot and Cumin Salad with Orange Blossom Water. Make the traditional Classic Chicken Pie with Cinnamon (B'Stilla) from Soups, Breads, and Savory Pastries. A chapter on Tagines, K'dras, and Couscous features the classic Lamb Tagine with Almonds, Prunes, and Apricots and some K'dras (stews), such as Chicken K'dras with Chickpeas, Raisins, and Red Bell Peppers, Grills, Pan-fries, and Roasts include Roast Duck with Honey, Pears, and Figs. Delicious Vegetables, Side dishes, and Preserves include Casablancan Stuffed Tomatoes and Green Leaf and Herb Jam with Olives. Finally, Sweet Snacks, Desserts, and Drinks features treats such as Rose-flavored Milk Pudding--perfect to serve with authentic Mint Tea or a glass of Almond Milk. Also appearing throughout the book are essays on: The Olive and the Argan; Islam, Ramadan, and Bread; Dadas and the Traditional Kitchen; Berber Traditions and Tagines; The Art of Making Couscous; The Souks, Spices, and Sensual Flavors; and finally, Hospitality and Mint Tea. *Moroccan food is hugely popular--it's delicious and easy to cook. *In the same popular series as "Flavors of Provence" and "Flavors of Tuscany", also beautifully photographed on location by Peter Cassidy.