Taste of Morocco

Celebrated around the world, Moroccan cuisine has been enriched by centuries of contact with other cultures. The Berbers contributed a taste for simple and rustic dishes, whilst the Arabs brought the refinements of the East and exotic spices from faraway locations. Morocco inherited sweet pastries made of honey, almonds and pistachios from the Omayyads of Syria; a taste for sweet and sour flavours from Andalusia and of course tea from the English! With breathtaking photographs which capture the true essence of Morocco, Herve Amiard takes us on a journey to the margins of the desert, through the imperial cities and along the coast of this spectacular country. With a selection of almost 100 recipes, embellished by introductions to the regions, ingredients and local customs, this is not only an indispensable cookbook but also a fabulous insight into a people and their way of life.
 
Celebrated around the world, Moroccan cuisine has been enriched by centuries of contact with other cultures. The Berbers contributed a taste for simple and rustic dishes, whilst the Arabs brought the refinements of the East and exotic spices from faraway locations. Morocco inherited sweet pastries made of honey, almonds and pistachios from the Omayyads of Syria; a taste for sweet and sour flavours from Andalusia and of course tea from the English! With breathtaking photographs which capture the true essence of Morocco, Herve Amiard takes us on a journey to the margins of the desert, through the imperial cities and along the coast of this spectacular country. With a selection of almost 100 recipes, embellished by introductions to the regions, ingredients and local customs, this is not only an indispensable cookbook but also a fabulous insight into a people and their way of life.