- Paperback: 160 pages
- Publisher: 33books Ltd (Sep 2010)
- ISBN-10: 0956660002
- ISBN-13: 978-0956660008
- Product Dimensions: 24.1 x 17 x 1.5 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (6 customer reviews)
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Amazon Bestsellers Rank:
358,998 in Books (See Top 100 in Books)
- #77 in Books > Food & Drink > National & International Cookery > African
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Customer Reviews
Most Helpful Customer Reviews
3 of 3 people found the following review helpful
A friend gave me this book for Christmas and I must say I was pleasantly surprised. At first I thought 'oh no, how many ways are there to make a tangine'? but Ms. Stevens shows that there is more to Moroccan cooking than soups and stews and with a bit of imagination truly contemporary, care-free cuisine can be churned out from Northern Africa. Most of the ingredients, as far as I can tell, are readily available and I love the way there is a story behind each dish.
I hadn't really considered visiting Fez before but after reading this can't wait to get there and have my first meal at the Cafe Clock.
I hadn't really considered visiting Fez before but after reading this can't wait to get there and have my first meal at the Cafe Clock.
3 of 3 people found the following review helpful
While it's highly unlikely you'll ever make the camel hump pasty, everything else in Tara Stevens' warm and wonderful book is well within reach for even the most inexperienced cook.
This is workable, modern Fez cuisine that you can put together without a Moroccan spice market on your doorstep. My initial worry was that I wouldn't be able to source some of the ingredients but in fact nearly all of them are very easy to find and Tara clearly explains how simple it is to put together some of the basic flavours of Morocco such as preserved lemons or charmoula spice mix for yourself.
I've now worked my way through nearly a quarter of the recipes in this book and they have been consistently accurate, authentic and delicious. From whip-'em-together snacks such as spiced almonds all the way through to the classic lamb tagines, it's all here. And if you want a typical Fassi breakfast or a dinner party showstopper like roast spiced quail with pistachio and mint chutney, then you'll find that too. Throw in Julius Honnor's memorable photos of medina street life mixed in with drool-worthy food shots and it's hard to think of a nicer addition to your kitchen. This one is a keeper.
This is workable, modern Fez cuisine that you can put together without a Moroccan spice market on your doorstep. My initial worry was that I wouldn't be able to source some of the ingredients but in fact nearly all of them are very easy to find and Tara clearly explains how simple it is to put together some of the basic flavours of Morocco such as preserved lemons or charmoula spice mix for yourself.
I've now worked my way through nearly a quarter of the recipes in this book and they have been consistently accurate, authentic and delicious. From whip-'em-together snacks such as spiced almonds all the way through to the classic lamb tagines, it's all here. And if you want a typical Fassi breakfast or a dinner party showstopper like roast spiced quail with pistachio and mint chutney, then you'll find that too. Throw in Julius Honnor's memorable photos of medina street life mixed in with drool-worthy food shots and it's hard to think of a nicer addition to your kitchen. This one is a keeper.
I got into cooking Moroccan food a couple of years ago, partly through Moro and also Fatéma Hal. The trouble with Moro is they mess around too much sometimes trying to be original, and Hal has so many versions of couscous you get option fatigue. Everything in Tara Stevens' book is simple to make and heaven to eat. The salads are brilliant, and the slow-cooked lamb mechouia is out of this world. It is what it is, delicious traditional dishes from Fez. I've only had the book a couple of months and it's already stained and sticky from use.
Most Recent Customer Reviews
Excellent cookbook from an even better cafe
Although everything in this cookbook seems delicious, nothing can compare with dining at the Cafe Clock itself in Fes, Morocco. Read more
Published 13 months ago by Benjamin Riley
Inspired Cooking
If you want to cook Moroccan food then this is the book to buy. Like many other people I thought moroccan cuisine didn't go much beyond tagines and preserved lemons, how wrong I... Read more
Published 14 months ago by Crowded Housse
A very good introduction to the tasty world of Moroccan cooking
The book gives a really nice flavour of Moroccan cooking and I particularly like the rich context the writer gives to the dishes - very evocative and makes it feel more like you... Read more
Published 14 months ago by Bobclintons
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