Moroccan Modern
The cuisine of Morocco is rated among the best in the world. In Moroccan Modern, Hassan M'Souli, executive chef and owner of Out of Africa restaurant on Sydney's northern beaches, shares over 100 of his favorite recipes. Learn how to cook using traditional recipes, creating the fabulous flavors of Morocco. Feast on favorites such as fish or chicken tagine, learn the secret to making perfect couscous, experiment with new spice blends and mixes, create salads using ingredients such as dates, almonds, and oranges, and enjoy exotic Moroccan desserts and drinks.
Moroccan Modern Accessories
 Tagine: Spicy Stews from Morocco
Cooking at the Kasbah: Recipes from My Moroccan Kitchen
Couscous and Other Good Food from Morocco
Emile Henry Flame Top 12-1/2-Inch Tagine, Red
Modern Moroccan: Ancient Traditions, Contemporary Cooking
Cooking Moroccan (Thunder Bay Cooking)
Arabesque: A Taste of Morocco, Turkey, and Lebanon
The New Book of Middle Eastern Food
The Arab Table: Recipes and Culinary Traditions
Authentic Recipes from Morocco: 60 Simple and Delicious Recipes from the Land of the Tagine (Authentic Recipes) (Authentic Recipes Series)
Moroccan Modern Reviews
I'm not really an amazing cook, but the recipes in this book are easy and look really impressive. The truth is, I bought it for the photographs, but it has become my go-to cookbook for parties and special meals.
This recipe book is easy to follow, and most of the ingredients can be found in your local supermarket. He even tells your how to make some hard-to-get ingredients from scratch, such as preserved lemons, harissa and za'atar. I have been into Moroccan cooking for a few years now. If you and your family love sweet and spicy moroccan food, this is the recipe book for you.
The recipies are easy to follow. I look the pictures and the recipes.
I love the recipes in this book and the accompanying full-page photos of what each recipe is to look like. The recipes are varied, and the ingredients can be found in my market. My course was dessert at a recent dinner and I found the recipe for Moroccan chocolate cake in this book. The book is not only a book recipes one might try to taste the cusine of Morocco, but a book of recipes one would use every day. It was an amazing hit at the dinner party and one of the best desserts we have ever had at our gourmet dinners.
Other ingredients are not always readily available to me here in the PNW. So I immediately preserved a quart of lemmons which will be done in about 2 more weeks. Have tried only one tajine recipe so the jury is still out but so far I give it 3 stars. A key ingredient in quite a few of the recipes.
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