By Hilaire Walden
Moroccan food is one of the most sensual in the world, appealing directly to the senses of smell, sight, and taste in a way that no other cuisine can match. In The Moroccan Collection, simple ingredients and spices combine to create a magical effect in recipes that are surprisingly easy to approach and enormously satisfying.
In over 100 aromatic and delicious recipes and over 65 stunning color photographs, The Moroccan Collection evokes the vibrance and vitality of the North African marketplace. Perhaps one of the most popular North African dishes is the tagine, and The Moroccan Collection features a number of them including Chicken Tagine with Almonds; Lamb, Shallot and Date Tagine; Bean Tagine; and Fish and Fennel Tagine. with coastlines on the Atlantic Ocean and the Mediterranean, as well as fishing villages along the streams and rivers flowing down from the hills, Moroccans enjoy a wide variety of fish and seafood. The Moroccan Collection includes seafood prepared in wonderfully spiced sauces such as Tuna in Red Pepper and Olive Sauce or cooked simply with fresh herbs like Monkfish with Mint. Other classic North African dishes such as B'stilla and Harira, in addition to an assortment of kebabs and couscous dishes, are also included.
The Moroccan Collection will invite the delightful aromas and magical flavors of the Moroccan marketplace through the American kitchen and onto the table.
Hilaire Walden has traveled extensively around northern Africa collecting the recipes that are in this book. She has written numerous cookbooks on a wide variety of subjects. She frequently gives cooking demonstrations and lectures, has appeared on television and radio, and has written for a number of magazines, including House & Garden and Elle.
The Moroccan Collection:
Traditional Flavors from Northern Africa
By Hilaire Walden
Soma Books, 1998
144 pages with color photos
Information provided by the publisher.
This page created May 1999
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