Moroccan Collection: Traditional Flavors from Northern Africa

by Hilaire Walden

Hearty and spicy or heady and fragrant, Moroccan food exudes exotic aromas and full piquant flavors. The vitality of Moroccan culture underscores the sensual combination of ingredients in these simple, authentic recipes such as Chicken Tagine with Almonds and Tuna in Red Pepper and Olive Sauce, along with rice and couscous recipes and grilled meats and vegetables. 70 color photos.

Genres: Cooking, Cookbooks

144 pages, Hardcover

First published July 15, 1998

Reviews

[Jared · Rating 5 out of 5]

Although adding a cookbook is a bit over the top, every recipe I've tried from this book has been amazing.

[Sana Abdulla · Rating 1 out of 5]

This is what the author thinks is Moroccan food, there are more celery stalks between the pages of this book than what the entire Moroccan population would eat in a year.