The food of Morocco : authentic recipes from the North African coast

129 Pages·2002·7.75 MB·English

by  Hal

THE FOOD OF
MOROCCO
Authentic Recipes from the North African Coast
Recipes and text by Fatema Hal
Photography by Jean-François Hamon and Bruno Barbey
Styling by Daniele Schnapp Contents
Published by Periplus Editions with editorial offices at 1364 Innovation Drive,
North Clarendon, VT 05759 U.S.A. and 61 Tai Seng Avenue, #02-12 Singapore
534167.
Copyright © 2002 Periplus Editions (HK) Ltd.
All rights reserved.
First Edition ISBN: 962-593-992-X
ISBN: 978-1-4629-1642-9 (ebook)
Library of Congress
Control Number: 2001096484
Distributed by North America, Latin America & Europe
Tuttle Publishing
364 Innovation Drive
North Clarendon, VT 05759-9436
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Fax: [phone]
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Japan
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Tokyo 141-0032, Japan
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Asia Pacific
Berkeley Books Pte. Ltd.
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www.periplus.com
Printed in Singapore 10 09 08 07 06 05 7 6 5 4 3 2
Publisher: Eric Oey Associate Publisher: Christina Ong Editors: Philip Tatham
and Jocelyn Lau Translator: Vincent Vichit-Vadakan Production: Violet Wong
and Chan Sow Yun Photo credits All food and location photography by Jean-
François Hamon Additional photos by La Maison Arabe (Thierry Laureut), p. 8;
Magnum Photos (Bruno Barbey), pp. 2, 6-7, 10, 12, 14-15, 17, 19-21, 24-25, 26;
and Valerie Millet, p. 22.
Acknowledgments
The publisher wishes to thank the following for their generous assistance: Mr Ho
Cheow Teck, Honorary Consul, Consulate of the Kingdom of Morocco,
Singapore; Björn Conerding’s, Ursula Haldimann, and Enija Luna of Riad Enija;
Mohamed Harda (hôtel Le Littoral), N’guyer Hj Mustapha B. Hj Omar
(Marrakesh), Liwan, Siècle, Médina, Terre de Sable, Raynaud, Christofle, Baya,
Mokuba, Colline des Potiers, Fée d’Herbe; Monette Aline, Stephanie Bertrand,
Sandrine Duvillier, Joël Puentes, Fabrizio Ruspoli (La Maison Arabe), and
Samual Rodany.
The valley of Tinerhir, east of the High Atlas Mountains.
Contents
PART ONE: FOOD IN MOROCCO
Introduction
The Riches of a Generous Past
Women and Dadas
Grand Imperial Cuisine
Food and Religion
Moroccan Hospitality
All Roads Lead to the Souk
PART TWO: COOKING IN MOROCCO
The Moroccan Kitchen
Cooking Methods
Moroccan Ingredients
PART THREE: THE RECIPES
Soup, Salads, and Breads
Meat
Poultry and Game
Fish and Seafood
Vegetables
Desserts
Drinks
Index
An impressive spread of tasty Moroccan snacks and appetizers.