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

Book Description
What is undeniable is the beauty with thich nature has endowed the countries of North Africa, the wealth of their cuisine and the boundless hospitality of their people. In these countries the cuisine resembles the landscapes: it is warm, colourful, aromatic, subtle and mysterious.

Among the many new restaurants of recent years, Momo is quite simply unique, Mourad Mazouz (otherwise known as Momo) has drawn upon his Algerian background and his extensive knowledge of Nor Aftican food and culture to create and extraordinary place - a little fragment of a North African souk dropped into central London.

Now Mourad Mazouz has applied his talents and experience to producing an equally inventive and original cookbook. his ambition is to open the door to North Africa, to introduce readers to its cuisine and customs.

Cooking in North Africa is an art beyond the simple process of preparing food. IT is the art of taking time to live, the art of taking time to do what needs to be done. The Momo Cookbook contains ninety authentic recipes from Morocco, Tunisia and Algeria, including some of the region's most characteristic and delicious dishes: tagines, couscous, briks and briouats, gazelle hornes (delicately shaped almond pastries) and refreshing mint tea.
As well as recipes, stunning photography evokes the romance and mystery of the region - its colours, images, traditions and rituals, while award-winning writer, Janine di Giovanni, contributes prose portraits of the land, the people, their customs and their legendary hospitality.

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