From Morocco’s savory little dishes—Filled Pancakes, Fennel and Olive Salad, Sweet Tomato Jam—to a celebration of "Dishes from the Palace," here are all the tastes and scents of Moroccan cooking. Spicy kebabs, rich vegetarian and meat tagines, perfect couscous, and rosewater-infused desserts are just a few of the pleasures waiting to be discovered in Cooking Moroccan. 250 color photographs explain special techniques and show finished dishes; ingredients integral to each cuisine are featured in special expanded focus sections, and cultural tips—a discussion of the traditional Moroccan mint tea service, a look at the spicy tradition of chorizo sausage—immerse the reader in regional cuisines. The practical and inspirational meet in this lavish exploration of Moroccan cuisine.
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