TEN PRINTING from CHRONICLE BOOKS brings this award-winner to a close. Out of print in 2022.
5-Star Reader Comments
The ingredients of Moroccan cuisine are simple and surprisingly familiar, yet they are brought together in a way that is unexpected and exotic to the Western palate. In Cooking at the Kasbah , Kitty Morse reveals the secrets of this venerable cooking tradition, from savory tagine of lamb, preserved lemon, artichoke hearts, and saffron, to the delicately sweet and flaky filo, shredded chicken, ground almonds, and cinnamon pastry called b’stila, the piece de resistance of an elegant Moroccan meal. . . Online purchase information.
“. . . Morse returns to her family home in the kasbah–the walled old city–of Azemmour to present a selection of only 70 recipes that nonetheless provides a thorough and thoroughly delicious, introduction to Morocco’s astonishing cuisine . . . ” Saudi Aramco World, September/October 2000
First Place –Cookbook Category
San Diego Booksellers Association, June, 1999
“There are several Moroccan and North African cookbooks available at the moment but this one worked the most magic on me. . .With Morse’s guidance I have produced food better than the one dished up at the hip young Moroccan restaurant, Momo, in London.”
The Daily Telegraph, London, April 1, 1999
“Morse not only offers a wide selection of dishes, from soups and salads to pastries, main dishes, and desserts, she also introduces us to her native country. We travel with her to the souk, the local market, where we walk among cackling chickens, mounds of mint, and sculpted mounds of spices. . . In the recipes you can find everything from a simple peasant stew to a lovely orange-cinnamon sherbet from the luxurious La Mamounia hotel in Marrakech.”
The Seattle Times Magazine, Pacific Northwest, February 21, 1999
List of Best Selling Cookbooks San Francisco Chronicle, October 1998
Cookbook of the Week Chicago Sun-Times Online, October 14, 1998
“The book is a feast for the eyes, with sumptuous food photography by Laurie Smith that accompanies most recipes, and atmospheric street photographs by the author’s husband. Morse also adds to the atmosphere in a fascinating text about the history of Moroccan culture, cuisine, and customs surrounding the open air market, the table and the art of eating with three fingers.”
Epicurean Magazine, September 1999
Have a Taste!
Shaved Fennel Bulb with Sweet Onion and Preserved Lemon
2 fennel bulbs, trimmed, very thinly sliced
1 medium sweet onion, very thinly sliced
Juice of 1 lemon or balsamic vinegar to taste
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon chopped cilantro
2 tablespoons preserved lemon rind, seeded and coarsely chopped
Combine the ingredients. Serve at room temperature.