Product Description

Impress your family or guests with wonderfully exotic tastes, smells and colours. Exotic spices and Mediterranean fragrances will permeate your kitchen as you cook these mouth-watering recipes from Morocco, Tunisia and Algeria. Savour the sweet, rich aromas of roasted meats and tagines, Mediterranean-influenced salads and vegetables, the syrupy delights of sweet desserts and indulgently refreshing teas. With a brilliant blend of spices and unusual combinations of ingredients, this is creative cooking with "The Australian Women's Weekly's" triple test guarantee.

Product Details

• Amazon Sales Rank: #55089 in Books
• Published on: 2002-12
• Original language: English
• Binding: Paperback
• 120 pages

Customer Reviews

Plenty of ideas for delicious meals
I felt the need to stretch my cookery limbs and have a change from asian-inspired meals, and this book jumped off the shelf at me. There's a range of simple, well-described and beautifully photographed recipes, ranging from quick meals to slow-cooked tagines.

Some of the ingredients used aren't really to my taste (e.g. prunes and apricot in savoury dishes), but the recipes work great and still have plenty of flavour without them. The spiced cous-cous and rice meals are very filling and always go down well.

A great introduction to some lovely new recipes
A lovely, glossy-paged book with a photograph to accompany every recipe. I work in Egypt a lot and have eaten a great deal of both Middle Eastern and north African dishes whilst staying there. I bought a couple of books because I didn't know where to start and I very much wanted to have a go myself. This was one of that first group of books that gave me a push in the right direction.

It is a terrific introduction to many new dishes and flavours. I've purchased more advanced books since but this book still has some of my favourites including lamb and okra in tomato sauce with spiced garlic, quince and chicken tagine, grilled beef with olives and citrus couscous and chicken chermoulla.

I suppose that the only downside, from the point of view of my tastebuds, is that many of the recipes use pulses (chickpeas, beans, lentils) and I hate pulses - but that's not the book's fault. Pulses are a central component in many north African dishes.

Each recipe has a clear title followed by preparation time, cooking time and the number of people that the recipe is designed to serve. A list of ingredients follows accompanied by step by step instructions. At the end of the instructions there is an estimate of fat and calorie values.

Most of the ingredients are readily available in my local supermarket, but there is a glossary of terms for ingredients that may be more unusual. There's a very useful conversion chart at the end for translating between metric and imperial measurements.

A really good introductory book. I am very glad that it kick-started me to try so many more new dishes.

If only I had known.........
I ordered this as a Christmas present for my son and looking it is the usual high standard of cookery books from Australian Women's Weekly. However, I had also bought him the Marks & Spencer "Moroccan Cookery" - and they are virtually identical and I can see no reference in the M&S book to give credit to Women's Weekly - if it is there I have missed it. All that having been said - it is a very good book, especially for those starting out on Moroccan cookery.