Author(s): Tess Mallos

Cooking

"The Food of Morocco" gives you the real taste of a country that has one of the world's most diversified cuisines. Join our culinary journey from the souks of Marrakech to the home kitchens of Rabat, through to the tea houses of Casablanca, and the extravagant banquets of Fez, and discover the food that defines today's Moroccan cooking: crispy briouats with seafood, a rich and fragant lamb tagine, or deliciously sweet honey cakes.Each recipe is photographed as it is made, and is accompanied by useful hints and ingredients. Beautiful photographs shot in Morocco show how to choose the best produce: from market-fresh Mediterranean vegetables and seafood, to meats and a wealth of herbs, spices and condiments.To partner the recipes, there are special features on many of the food ideas that encompass the Moroccan way of life. A glossary of food, cooking and equipment helps you identify and source your ingredients and offers helpful tips on substitution.