A Season in Morocco: A Culinary Journey

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Black Incorporated, 2004 - Cooking - 213 pages
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Part travelogue, part cookbook, this sumptuous volume journeys from Casablanca to Marrakech and everywhere in between, through the cafes, kitchens and spice markets of this extraordinary country. Author Meera Freeman offers recipes for- spice-infused couscous- lamb Tagine- mint teas- delicate pastriesall detailed here, interspersed with images of ornate ceramics, metalwork and rugs. There are also tales of Turkish baths, camel rides, snake charmers and even tree-climbing goats!

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