- Paperback: 224 pages
- Publisher: Simon & Schuster Ltd; New edition edition (21 Aug 2004)
- Language English
- ISBN-10: 0743263723
- ISBN-13: 978-0743263726
- Product Dimensions: 23.2 x 22.6 x 1.8 cm
- Average Customer Review: 3.2 out of 5 stars See all reviews (4 customer reviews)
- Amazon Bestsellers Rank: 750,918 in Books (See Top 100 in Books)
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Product Description
Amazon.co.uk Review
Roasted meats seasoned with precious saffron underlaid with the pungent notes of cumin, cinnamon, and turmeric, marinated fish snuggled in a bed of almonds, pickled lemon and couscous, simultaneously sweet and piquant salads, delicate and sugary pastries flavoured with fragrant orange-blossom water, dripping with honey and served with a fresh rinse of mint tea. What more proof could there be that food for the body should be food for the soul? Small wonder that the worshippers of sensual culinary delights have anointed Momo one of the most successful new restaurants in recent years, for vibrantly conjuring up the atmosphere of a North African souk right in the heart of London.
The Momo Cookbook is much more than a recipe collection. Prose portraits of the land of the Maghreb (Morocco, Tunisia and Algeria) connect its rich history to the development of a distinctive cuisine which, over the centuries, has been influenced by Jewish, Arabic, Italian and Spanish culture. Stunning location photographs bring the colourful landscape, its traditions and people to life.
But the meat of the book is, of course, the food. The 90 recipes open a door to North Africa and fortunately the ingredients do not cost the price of a return flight: lots of vegetables, fruits, cereals, meats, fish and poultry which, with the artful use of spices, herbs and fragrant waters, are transformed into marvels. Momo himself identifies traditional recipes (such as mechouia, a roasted pepper and tomato salad, harira, a rich and thick soup made with cereal, and briouats stuffed and fried pastry parcels) as well as modern dishes created in the restaurant (such as fillet of John Dory with confit aubergines and polenta, dried fruit salad with aromatic spices, and boureks of crispy vegetables) yet easily prepared in a home kitchen, such as the one dish tagines. Although some of the more exotic ingredients such as orange-blossom water may need searching out if you don't live in a large multi-cultural city, there are helpful and surprisingly easy methods to prepare such ingredients as pickled lemons and almond milk, as well as a full glossary and meal plans. A doorway to a land where sugar and salt, spice and honey ride together happily will always serve up pleasure, whether on the coffee table or the kitchen counter.--Fiona Buckland --This text refers to the Hardcover edition.
Product Description
Over eighty recipes from Momo, one of London's most fashionable restaurants, together with sumptuous photography and photography and an atmospheric text, recreate the sexy and mysterious flavours of North African life and cuisine. The Momo Cookbook contains eighty-eight authentic North African recipes which allow the reader to make these spicy and aromatic dishes at home. Each chapter concentrates on the food of a particular region - Morocco, Algeria or Tunisia - and text from the award-winning author Janine di Giovanni relates the recipes to the rich history and culture of these remarkable regions. Some of the delicious dishes which can be recreated include lamb ribs with corlander crust and tagine mqualli of beef and fennel. There are also 'modern' dishes inspired by authentic North African cooking and recently created in the restaurant such as croustillant of skate with cucumber and coriander and sea bass fillet with tabbouleh and citrus juice. The Momo Cookbook provides an exciting opportunity to experiment with the spices and subtle flavours of Morocco, Algeria and Tunisia, but the rich location photography and detailed desciptions of life there means it is much more than just a cookbook - it is also a fascinating evocation of the spirit of North Africa.
Inside This Book
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First Sentence
In Morocco there is a proverb, 'Here, you eat with your eyes'. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
In Morocco there is a proverb, 'Here, you eat with your eyes'. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
15 of 16 people found the following review helpful
Format:Hardcover
If you enjoy travelbooks as well as cook books, this is one for you. The writer provides an introduction to the countries of the Mahgreb - Tunisia,Algeria & Morocco - well illustrated with photographs and stories of trafvels and encounters (of the gastronomic kind). For recipes,Moro probably has the edge. But if you have ever enjoyed a visit to North Africa, or would like to,this book provides insights that you won't find in the travel guides. It manages to get inside the culture, and the cooking, without being too precious, yet still maintaining a great sense of love and enthusiasm for the area and its traditions. A book to come back to, and to explore. And if your'e lucky, it will also inspire some good cooking!
9 of 10 people found the following review helpful
Format:Hardcover
How can I begin to describe the pleasure of this book? Not only is the design and layout breathtaking - the recipes, though challenging at times, are a delight to make and consume!
Although my partner doesn't usually enjoy North African dishes - a trick of leaving the beautifully illustrated book open on the kitchen counter usually results in a 'that looks good - when are we having that then?'!
I would definitely recommend this book to anyone with a passion for intense, seductive flavours and a love of cooking!
Format:Hardcover
On page 105 it shows lamb coated with sesame seeds But they are not mentioned it also tell you to cook the dish in 2ltrs of oil with 100ml of water, I do not think so, this book has recipes badly thrown together, just to sell the book on the name.
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