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Orange Blossom & Honey: Magical Moroccan recipes from the souks to the Sahara
Orange Blossom & Honey is a culinary journey across Morocco, from the souks of Marrakesh, through the Sahara, and onto the blustery shores of the Atlantic coast. In researching this book, John travelled into the heart of the High Atlas Mountains to learn the secrets of traditional lamb barbecue, then journeyed north, through the city of Fes, where the rich dishes of the Imperial Courts are still prepared in many homes. From here he continued on to the Rif Mountains, where rustic recipes are made with the freshest seasonal produce. From Moroccan-style paella, cooked in the painted town of Chefchaouen, to stuffed Berber breads baked in the hot desert sands, John has discovered the real food of the country, learning from the locals to reveal little-known dishes, which he then gives his modern twist. The chapters include Streetfood, Salads & Vegetables, Meat & Poultry, Seafood, Tagines and Desserts, plus there is a section of spice mixes and marinades from chermoula to harissa. With mouthwatering recipes, breath-taking location photography and John's infectious enthusiasm, this is an essential addition to every cook's collection.
192 pages, Kindle Edition
First published September 28, 2017
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221 people want to read
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Displaying 1 - 18 of 18 reviews
January 10, 2019
Morocco has never exactly been on my radar. Before I picked up this book, I doubt I could have easily found it on a map.
But John Gregory-Smith talks about the place with such poetry and love that before I even got halfway through the introduction, I wanted to hop on a plane and visit. And that only continued as I read the recipes, more thoroughly than I usually read recipes in random cookbooks.
So even though I have not made any of these dishes - yet; I have plans! - the book deserves a great rating for its inspiring reading experience.
But John Gregory-Smith talks about the place with such poetry and love that before I even got halfway through the introduction, I wanted to hop on a plane and visit. And that only continued as I read the recipes, more thoroughly than I usually read recipes in random cookbooks.
So even though I have not made any of these dishes - yet; I have plans! - the book deserves a great rating for its inspiring reading experience.
March 25, 2019
A+ cookbook. Interesting stories behind the recipes, a love letter to a place and people and its food, gorgeous photography - and most importantly, every recipe I tried was excellent. I checked this out from the library, but I'm going to buy a copy so I can try my hand at some of the more labor-intensive dishes here. Highly recommend if you like (or want to try!) Morrocan food (or any blend of Middle Eastern/Israeli/North African/Spanish - you'll find some of all that here). YUM!
July 21, 2024
I have been drawn to Moroccan food and recipes for quite some time. I don't know why since it is not my heritage. Every Moroccan recipe I have ever tried I loved. The recipe in this book for couscous has way more steps than I am used to. I look forward to trying it. These are inspired recipes.
July 19, 2020
During the stay-at-home and safer-at-home orders, I have been adding one Home Wishlist item to the grocery haul, every two weeks. I have also been using all of my otherwise pretty useless “allowance” on things from my own Wishlist. In this way, I have acquired a number of cool things (a fountain pen, a crepe spreader, glass leftover dishes, Girl Most Wanted) and also another cookbook: Orange Blossom & Honey by John Gregory-Smith. This book was one of the items added last to my Wishlist and so it was sitting right there at the top. Why had I added it recently? Because I realized that although my Wishlist (and cookbook shelves) had a world of cookbooks, it did not contain a Moroccan one, and I am fairly sure that I like Moroccan food.
Orange Blossom & Honey fits into a cookbook category that I’m not sure I love (though I would love to be one of the authors): cookbook travelogue, or like a kind of journalism. These authors aren’t from these places, they don’t live in the culture, they don’t even necessarily have a specific tie to the origin of the food, nor are they fusing it or doing anything new with it, lumping it into a new category of “crockpot meals” or “things to do with pasta.” They just pick a location that, for whatever reason, they pick and then set off on an exploratory, gustatory expedition that results in a cookbook. Later, they will move on to another place. See why it’s not my favorite category? And yet, sometimes good things emerge from this pattern, and we get a book that speaks to American English-speaking people (by way of British-English speaking people in this case) that unlocks a part of the world’s cuisine for our minds, grocery stores, and tables.
Orange Blossom & Honey is one such book. It is also another type of cookbook that I don’t actually prefer: the coffee table cookbook. Of course, you can still use these books—and I do, or I wouldn’t bother with them—but it has that feel. (Caveat: lots of people prefer these eye-candy cookbooks, and I totally get that.) The cover is one of the most beautiful on my shelf, with it’s textural, geometric design on matte white, with a painted map on the frontispiece and absolutely beautiful photos of both food and Morocco on every page. It’s not people-oriented as much as place-oriented, though the narrative is full of people and families that Gregory-Smith encountered along the way. And while his stories are interesting, they are all about his travels, lacking that personal-memory touch that could have been there if, say, he were Moroccan.
So, despite that there are multiple two-page illustrations (in which I always lament the appearance of another actual recipe), I have been cooking may way through some of the recipes. I don’t know if it is just discovering the taste of the place, or if Gregory-Smith favors certain recipes, but most of them have basically had the same flavor profile. It is a taste that I find exciting and delicious, but my family is not really with me on this. I think it’s the emphasis on bitter and tart? Which are two of my favorite things to taste. Of course, there’s also the sweet and savory, umami and sometimes a little spicy, but all those olives and preserved lemons? Mmm! Two of my favorite things in the world. (Without waiting weeks for my own preserved lemons to preserve, I did have to make a trip to a specialty grocer for some of the ingredients needed. You won’t find preserved lemons, ox cheeks, or dried chermoula at the Piggly Wiggly.)
I have tried Herby Couscous Salad, Red Chicken with Fries (D’jaj m’Hamer), Truck Stop Kefta, and Chicken, Preserved Lemon, and Olive Salad. They all received a thumbs up or even a thumbs up enthusiastically (the top two ratings in my six-tiered rating system), which means they will be making another appearance. I find the directions to be my speed: not too detailed and not too sparse. Goldilocks-ish. And I love experimenting and trying new things in the kitchen, especially when we come across new things that really seem to belong at our family’s table, such as the D’jaj m’Hamer. (I was also pleased when a friend commented on my Insta that her husband is Moroccan and D’jaj m’Hamer is most definitely a “thing.”) I look forward to trying more recipes over time, such as Night Stall Noodles and Ox Cheeks, Lamb Tagine, Fried Halloumi Cheese, Aicha’s Chicken Couscous, stuffed flatbreads, and Pomegranate and Chocolate Cake.
So, if you are looking for a Moroccan cookbook that is not as much comprehensive as beautiful and introductory, then look no further. There are a few other Moroccan cookbooks with an excellent track record that you could try, too, but I enjoy this pretty spine looking out at me day after day, daring me to crack out the preserved lemons and serve up more food that begs for a pretty platter.
***REVIEW WRITTEN FOR THE STARVING ARTIST BLOG***
Orange Blossom & Honey fits into a cookbook category that I’m not sure I love (though I would love to be one of the authors): cookbook travelogue, or like a kind of journalism. These authors aren’t from these places, they don’t live in the culture, they don’t even necessarily have a specific tie to the origin of the food, nor are they fusing it or doing anything new with it, lumping it into a new category of “crockpot meals” or “things to do with pasta.” They just pick a location that, for whatever reason, they pick and then set off on an exploratory, gustatory expedition that results in a cookbook. Later, they will move on to another place. See why it’s not my favorite category? And yet, sometimes good things emerge from this pattern, and we get a book that speaks to American English-speaking people (by way of British-English speaking people in this case) that unlocks a part of the world’s cuisine for our minds, grocery stores, and tables.
Orange Blossom & Honey is one such book. It is also another type of cookbook that I don’t actually prefer: the coffee table cookbook. Of course, you can still use these books—and I do, or I wouldn’t bother with them—but it has that feel. (Caveat: lots of people prefer these eye-candy cookbooks, and I totally get that.) The cover is one of the most beautiful on my shelf, with it’s textural, geometric design on matte white, with a painted map on the frontispiece and absolutely beautiful photos of both food and Morocco on every page. It’s not people-oriented as much as place-oriented, though the narrative is full of people and families that Gregory-Smith encountered along the way. And while his stories are interesting, they are all about his travels, lacking that personal-memory touch that could have been there if, say, he were Moroccan.
So, despite that there are multiple two-page illustrations (in which I always lament the appearance of another actual recipe), I have been cooking may way through some of the recipes. I don’t know if it is just discovering the taste of the place, or if Gregory-Smith favors certain recipes, but most of them have basically had the same flavor profile. It is a taste that I find exciting and delicious, but my family is not really with me on this. I think it’s the emphasis on bitter and tart? Which are two of my favorite things to taste. Of course, there’s also the sweet and savory, umami and sometimes a little spicy, but all those olives and preserved lemons? Mmm! Two of my favorite things in the world. (Without waiting weeks for my own preserved lemons to preserve, I did have to make a trip to a specialty grocer for some of the ingredients needed. You won’t find preserved lemons, ox cheeks, or dried chermoula at the Piggly Wiggly.)
I have tried Herby Couscous Salad, Red Chicken with Fries (D’jaj m’Hamer), Truck Stop Kefta, and Chicken, Preserved Lemon, and Olive Salad. They all received a thumbs up or even a thumbs up enthusiastically (the top two ratings in my six-tiered rating system), which means they will be making another appearance. I find the directions to be my speed: not too detailed and not too sparse. Goldilocks-ish. And I love experimenting and trying new things in the kitchen, especially when we come across new things that really seem to belong at our family’s table, such as the D’jaj m’Hamer. (I was also pleased when a friend commented on my Insta that her husband is Moroccan and D’jaj m’Hamer is most definitely a “thing.”) I look forward to trying more recipes over time, such as Night Stall Noodles and Ox Cheeks, Lamb Tagine, Fried Halloumi Cheese, Aicha’s Chicken Couscous, stuffed flatbreads, and Pomegranate and Chocolate Cake.
So, if you are looking for a Moroccan cookbook that is not as much comprehensive as beautiful and introductory, then look no further. There are a few other Moroccan cookbooks with an excellent track record that you could try, too, but I enjoy this pretty spine looking out at me day after day, daring me to crack out the preserved lemons and serve up more food that begs for a pretty platter.
***REVIEW WRITTEN FOR THE STARVING ARTIST BLOG***
July 5, 2018
Absolutely loved this book about Moroccan cuisine. The images and prose about Morocco were delightful as are the many recipes in the book. Having travelled there in 2017 it brings back wonderful memories of a food that I love.
September 21, 2018
Three stars is probably a disservice to this cookbook as I haven't actually made anything from this. I checked this out because the cover was gorgeous, but really most of the recipes would be best for meat eaters. Even as a long time vegetarian, many of the recipes like Pulled Lamb Mechoui and Berber Medfouna actually looked really good. So on one hand, yum; but on the other, not for me.
If you run across this, crack it open. Not only is the cover beautiful, but the inside is too. The photos of both Morocco and the food are stunning. My only complaint is that there aren't pictures of every dish. I know this is generally my cookbook complaint, but here where I was so unfamiliar with so many of the the dishes it would be even more helpful. I guess I don't need a photo accompanying every chocolate chip recipe, but it would be great if one came with the recipe for Mini M'hencha, or 'snake cake'. I'm intrigued, especially with a orange blossom water and honey glaze! Not enough without a picture to bake one though! :)
If you run across this, crack it open. Not only is the cover beautiful, but the inside is too. The photos of both Morocco and the food are stunning. My only complaint is that there aren't pictures of every dish. I know this is generally my cookbook complaint, but here where I was so unfamiliar with so many of the the dishes it would be even more helpful. I guess I don't need a photo accompanying every chocolate chip recipe, but it would be great if one came with the recipe for Mini M'hencha, or 'snake cake'. I'm intrigued, especially with a orange blossom water and honey glaze! Not enough without a picture to bake one though! :)
July 30, 2020
This book is a feast for body & mind. I love everything about it, from the sumptuous feel of the paper, the mouthwatering images of the dishes, the stories about the landscapes and people of Morocco, and of course the recipes themselves. The D'jaj M'Hamer (Red Chicken), the Beef/Prune/Egg Tagine, and the Truck Stop Kefta are now staples at our house, and I'm sure other recipes will join them. (For anyone thinking about trying the Truck Stop Kefta: omit the water the recipe calls for. Reduce the sauce at the end. Feel free to thank me for a truly divine meal.)
December 16, 2019
I really enjoyed this cookbook to learn more about Moroccan cuisine and also to apply some of the flavours and techniques to other dishes, like the salads! Highly recommend for someone who likes to experiment in the kitchen.
March 17, 2021
One of the most beautiful cookbooks I have ever read with almost all of the recipes being something I would want to make myself, unlike many I have read recently. The photography was beautiful and the recipes were clear and easy to follow, not to mention delicious.
May 21, 2023
Luscious recipes and beautiful pictures as well. A labor of love by the author i would say.
I look forward to making a number of the recipes and bringing back to mind a lovely trip to Morocco several years ago.
I look forward to making a number of the recipes and bringing back to mind a lovely trip to Morocco several years ago.
November 23, 2018
The recipes were interesting but nothing I really wanted to make.
June 14, 2020
Gorgeous but I really need more food photos in cookbooks than I do landscape photos
September 3, 2020
John Gregory Smith is an amazing chef and his recipes are easy and fun to make and oh so yummy! This is a brilliant book and I strongly recommend it.
November 5, 2020
Written in a lovely poetic style, with lots of great recipe ideas I look forward to trying!
September 12, 2022
No complaints here. Solid addition to a cookbook collection.
January 16, 2023
I love the beautiful cover design and travel/food photography in this book, but probably won’t try any of the recipes.
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April 9, 201958 harissa carrots and village peppers, 62 tomato and garlic sauce, 183 harissa and chermoula paste, 184 preserved lemons,186 fig and lavender jam,
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May 27, 2019The recipes looked good & it was fun to read, but I just never got into it or cooked from it.
Displaying 1 - 18 of 18 reviews