Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora Hardcover – May 16, 2012

This book has a good overview of Moroccan foods, including the classic cooked vegetable salads (Tsatsouka, Zaalouk) and the carrot salad and beet salad you also see but aren't as frequently mentioned. It also includes a barley couscous--but the instructions for cooking the barley are not good; they refer to the couscous page, but imply only you are to boil the barley the way you boil couscous. There is also barley based couscous available but this is not discussed in the book. (The Moroccans grow barley in the more difficult regions to grow grain, and they prize it as a food as more suitable for diabetics. This was mentioned a lot in Morocco. There is barley bread and barley is served often, cooked up plain, as a grain.)The book also lists various dishes by region as Morocco has widely different areas, from seacoast to high mountainous regions and desert.The Harira Soup is also a bit odd in this version--no lentils, just chickpeas. This is a smooth, flour-thickened beef or lamb based soup that is the first thing people eat after the daily Ramadan fast, along with dates and a sweet honey and sesame cookie "chebakia."There is a lot in this book, including bread recipes, couscous, tagines, and desserts. It's a nice introduction to the amazing cuisine of Morocco, which they proudly claim is one of the five great cuisines of the world (along with Chinese, Italian, Indian and French.) The variety of spices and the amazing use of vegetables definitely puts this in the top of my book.

I heard an interview of the author, Jeff Koehler, on the radio which peaked my interest in this book. While I am an omnivore, I particularly enjoy savory vegetables and soups. So I was taken with the fact that Mr. Koehler raved about the many delicious vegetable side dishes and soups that the Moroccans serve with their meals. I immediately ordered the book assuming that it would have many vegetable and soup recipes. Much to my disappointment, that is not the case. There are only a few recipes for these dishes. It is mostly meat based tangines and couscous.That said, I have made all of the vegetable and soup dishes and they are indeed delicious. Most of them flavored with some balance of cumin and paprika. Simple to make and pleasing to the eye. The Potato Fritters in the Street Food section are to die for. I swooned on first bite. That recipe alone made the purchase of this book worth it.I would recommend this book to anyone who wants to approach this cuisine as a purist and explore the full array of authentic Moroccan dishes. He gives you everything you need to create a wonderful feast for your family and friends.As you can see, the cover of this book is beautiful and the food photography is excellent.

Loved it...pictures are amazing. .great read..and made me hungry for delicious Moroccan cuisine. . I joined a cooking class because of this book.

Morocco : A Culinary Journey , has some very good recipes which we've been greatly enjoying in the two weeks since the book arrived from Amazon . I have lots of excellent Moroccan cookbooks, each one is different, and this one tons of excellent, and unique recipes. I made Chicken ( marinated) Brochettes ( which we loved), lots of different salads, some that I've made several times, a tomato dipping sauce which I've had with some grilled fish, and it was delicious,+ many other wonderful recipes. I really like the cucumber, Oregano and Olive salad it's light and refreshing . I've been wanting to try the Moroccan Grilled Sardines, however although I've seen fresh Sardines at our excellent seafood market they don't have them daily, just occasionally, but I'll find them sometime, and make that recipe but in the meantime I did the recipe with a trout split opened and filetted and grilled , and it was delicious with various Moroccan salads. Even if you have many other Moroccan Cookbooks, or many other cookbooks, this book deserved a place of honor on your bookshelves.

This is a beautiful, worthy book. Many cookbooks jump right into cooking methods, ingredients, measurements and other various technical aspects of food preparation. While this book contains all those elements it also presents an enjoyable historical, cultural and culinary tour of Morocco. The text is well-written and easily understandable (even for the non-gourmet cook). The photos are gorgeous. Anyone perusing this book will want to head for Morocco and enjoy the country's fabulous food, people, history and unique culture.

This is a very nice book about Morocco's native food and recipes. Tagines, Couscous, spices, dates and lots of vegetables. It starts off with a brief history about Morocco, the Berber tribe and the country and all with color pictures. Very interesting about the culinary journey in other countries. I send one as a gift to a friend and she love it. Fast service, thanks Amazon.

I got hungry just reading the book. Love the ease of most of the recipes but need to search for some of the ingredients.

Can’t wait to make them all. Very easy-to follow instructions, and lots of interesting background. Also, terrific photos of the dishes.

Great quality book. The pictures are awesome and the content is mint!

lovely book very pleased with the easy to follow recipes. if you like to cook something special I would recommed this book