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Cooking at the Kasbah: Recipes from My Morroccan Kitchen
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 ...more
Paperback, 156 pages
Published September 1st 1998 by Chronicle Books
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Given to me by a Moroccan-obsessed sibling, this book introduced me to authentic approaches to cous cous and tagines. I am pretty much vegetarian now, but the recipes in here are great and have interesting flavor combinations that I had not considered before. For example, check out the Tagine of Lamb with Prunes recipe on pg 87. This includes a marriage of onion, prunes, cilantro and honey (plus a little saffron, tumeric, ginger, cinnamon and pepper) that is to die for. Who knew? It is my favori ...more