Filled with deliciously vivid dishes, Marrakesh Express features more than 120 mouthwatering and easily reproducible recipes along with stories and images that take the reader on a journey to the legendary land of Morocco.
The Moroccan culinary patrimony is rich and diverse. Strongly anchored in the Arab civilization, it uses sumptuous spices such as saffron, sweet cinnamon, and pungent clove. Its delectable fruit-inspired desserts and honey-glazed pastries evoke the scent of orange blossoms and rose.
Moroccan cuisine is also unmistakably Mediterranean. Its liberal use of fresh ingredients and herbs such as coriander, mint, and rosemary places Moroccan gastronomy at the heart of Mediterranean cooking.
In this book, Nisrine Merzouki celebrates her country’s flavors with recipes such as Chicken Stew with Butternut Squash and Wheat Berries, Berry and Pistachio Couscous with Vanilla Yogurt and Raspberry Jelly, Tagine of Veal with Dried Apricots and Almonds, Cumin Lamb Keftas, and Honey and Cinnamon Ice Cream.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything