The cuisine of Morocco is rich and varied, from classic stuffed pastries to sweet and savoury dishes cooked in tagines, unique to the country.
The author and photographer has done an excellent job travelling the country from north to south and east to record unique local recipes with accompanying notes for each.
The photography is exemplary in its variety and coverage of landscape, people and food.
More than 70 authentic recipes provide an excellent overview of Morocco’s cuisine covering breads and savoury pastries, eggs and poultry, soups and legumes, fish and shellfish, street food, meats, couscous, salads, desserts and drinks.
A brief culinary history provides information about influences that have formed today’s variety and flavours.
The storied past begins with the original inhabitants Berbers, and continues with Phoenicians from what is today Lebanon, Romans, Arabs, the Ottoman Empire, Jews, and French.
Many recipes carry traces from all cultures mentioned above.
The country’s Atlantic Coast is long and rich with fish and other seafood that dominates the cuisine, whereas in the east and Atlas Mountains meat, especially lamb, and in the south camel meat dominate.
He travelled all over the country, sampled the food in restaurants, homes, and on the streets to get a good understanding of the unique spice and herb combinations and ingredients.
The cuisine of Morocco is decidedly Arabic with influences from the north and south, mostly covered with desert.
Having been in Morocco, and eaten in a range of restaurants, I can confidently state that this book is the most extensive and well-researched culinary oeuvre about Moroccan cuisine.