The best Moroccan Cook Book for North Americans
350131
This is a very authentic Moroccan cook book that contains US units of measurement.  It was published in both paper and hard cover and I believe is now out of print. It is the real article and if you find a copy - buy it.
968886
I love this cookbook series!
If you have ever had the desire to try to cook Moroccan, start here.  The photographs are lovely and informative.  Truly a tasty book!
1638555
This is a beautiful, worthy book. Many cookbooks jump right into cooking methods, ingredients, measurements and other various technical aspects of food preparation.  While this book contains all those elements it also presents an  enjoyable  historical, cultural and culinary tour of Morocco.  The text is well-written and easily understandable (even for the non-gourmet cook).  The photos are gorgeous.  Anyone perusing this book will want to head for Morocco and enjoy the country's fabulous food, people, history and unique culture.
730321
Aliza has been my favorite San Francisco restaurant since it first opened.
Having traveled extensively in Morocco, falling in love with its people and
cuisine, I thoroughly enjoyed reading this cookbook.  The stories of
Mourad's childhood and introduction to food was especially interesting.
I highly recommend this cookbook to anyone wanting interested in
the cuisine of north Africa.
2480631
This is a cook book for inspiration.  The pictures are stunning, and Ms. Wolfert descrbes the dishes, how she came to find them, and the cooking process so beautifully, you want to try all of them (well, maybe not the ones with organ meat).

I have my preserved lemons curing in the fridge, and am collecting the spices she mentions.  Not sure how the other members of my household are going to like Moroccan cuisine, but they're going to have the opportunity to find out.

The reason I took off a star is because some of the ingredients are difficult to find.  Not a deal breaker,  most of the time substitutions are offered.
3401960
This book is great - it has tons of recipes that range from simple to very advanced; the instructions are clear and the extra blurbs of text provide extra information. It also goes beyond what most people think of as American cooking, including influences from around the world. Long story short, just get it.
2522579
every recipe is a winner. It is also an encyclopedia of herbs & spices that enhance cookery of any kind or culture. There is almost a cult following here in Maine, who would have thought  :  )
2858026
Jewelled Kitchen: A Stunning Collection of Lebanese, Moroccan, and Persian Recipes
by Bethany Kehdy contains a nice collection of Lebanese, Moroccan and Persian recipes. I love how Kehdy included basic recipes and methods to help prepare the recipes found in her cookbook; information how to stock your pantry and where to buy supplies through suppliers listed in her cookbook.

Throughout the cookbook are beautiful color photos illustrating recipes.

Some of the recipes you'll find include: Blackened Sea Bream; Slow Cooked Broad Bean & Tomato Stew; Shipwrecked Potato Boats, Corn On the Kobab with Pistachio-Saffron Butter; Jewelled Rice; Carrot Salad with Cumin & Preserved Lemon; Lamb & Herb Stew; Slumbering Chamomile Chicken; Preserved Lemons; Paneer Cheese; Thin Flatbread; Lebanese Clotted Cream with Dulche de Leche & Caramelized Bananas; Pomegranate & Rose Quark Summer Cake; Tahini & Chocolate Brioche.

Recommend.

Review written after downloading a galley from NetGalley.
3501014
This cookbook is approachable and the recipes are actually something you will make...and then make again.  If you love Middle Eastern cuisine, buy this.  I have made the basic Hummus...it takes some time, so be aware that you need 24 hours.  It was so good.  I agree with the authors that if anything is going to bring the middle east to peace..it's gotta be the hummus.  The other thing I made was the Couscous with tomato and onion.  Love the flavors, I will make both of these again.  The great thing about the recipes are, they aren't so wild that you can't imagine making them.  The ingredients are, for the most part, easy to find.  The techniques are simple enough for the home cook.  Falafel is next on the list.

****Edit****I would just like to say, that one of the reasons, I think, that this is so doable for a Middle Eastern cookbook, is these are the recipes that regular people make.  This is what the moms and grandmas make.  That's the kind of food I want to make as well, good home cooking.
753910
My mom has one of the original editions and I bought this current edition so I could keep my mom's traditional cooking going.  This is the best Spanish cookbook out and my 81 year old mom who's a phenomenal cook makes reference to the dishes she doesn't know by memory.  The only downside is that it's in Spanish.  Although I fluent I'm still more dominant in English.  I wish they had this book made in English also.
613830
This book was perfect for me. The explanations are thorough and helpfully clarified with step by step pictures. The pictures in this book teamed with the precise explanations seem to be what really sets it apart from other cookbooks I've previously used. I have cooked around 30 of the recipes in the book and have no complaints. The food is absolutely delicious. There is a clear French influence that I enjoy. I bought this book as a person who was very inexperienced in the kitchen with the purpose of developing "cooking instincts." I'm very happy with this as my selection and can't wait to keep refining my skills.
3491956
This is, by far, the best cookbook I own.  The book has great pictures and easy preparation directions.  I also love that the receipes seem to come from all over the globe.  Many of the vegetables are noted by their European names rather than the American ones.  I have tried several of the main courses and desserts, all have been superb.  It is such a great cookbook that I plan to give them as gifts at the holiday time.  Do not miss buying this cookbook.
1456529
this is a wonderful cook book for folk who are not monkeys - it gives suggestions on food,spices,... that go together - you are the master of how much.  this is my third copy that has been borrowed and never returned - and countless other associates that have scanned my copy and purchased their own.  my son was amazed how food pairing is not a new show on the food channel
1223885
Excellent collection of Arabic Recipes. Step by step instructions for each recipe so thats its easy to follow even for a biginner. Very impressive work bu the author. I would recommend this book for anyone who is interested in cooking.
2220687
This is a great book.  In fact, this was my first Persian cookbook, but by no means my last.  Najmieh Batmanglij really knows her stuff.  I have since purchased other books of hers, including an updated version of "New Food of Life", which has everything this book has and more.

Persian cuisine is marvelously complex with layers upon layers of flavors, some subtle, some more intense, but they all work together to create a flavor symphony on the palate.  Persian food is generally savory rather than hot spicy.  Najmieh includes a recipe for "advieh", the quintessential Persian spice blend.  Rose, while often an acquired taste, is an essential part of Persian food, particularly the sweets.

So if you really want to get your feet wet in the art of Persian cooking, this book is a wonderful start.  The photos are marvelous and make me hungry just looking at them.  The ingredient lists might seem long and a bit daunting, the actual preparation (thanks to the era of food processors for chopping herbs) is not so complex, and Najmieh's instructions are easy enough to follow for the non-Persian cook.  Many of the dishes are "koreshes" or stews, so much of the cooking times are unattended.  Most of the ingredients can be found at your local supermarket or produce market and for the few unfamiliar ones, if there is a Middle Eastern market in your area, you should be able to find them.
3461787
Forget what you know about Gyros, and Souvlaki and Mousaka. What you experience at most Greek restaurants in America is plainly put, what the melting pot that we are does to every culture's food. It Americanizes it.

So what makes me an authority on Greek food. I grew up with Greek food at the core of our lives. I am Greek American, Born in the USA to Greek Immigrant Parents, but lived in Greece during my childhood and spent many summers there as a teen. My wife and daughters have been many times and we go every couple of years or so.

I sponsored this book on KickStarter because I completely understood where the author, Alexandra Stratou, was coming from wanting both to share our food heritage and make sure that family recipes and traditions were not lost. There have been untold recipes from my family that have died with the loss of every family member.  30+ years ago when my grandmother passed we lost the recipe for Stifado and Diples. When my mom passed a few years back no one had bothered to capture many of her recipes. and the list goes on for other family members.

What I have found in Alexandra's book is many of those flavors and traditions I grew up with. The Stifado that was lost with my grandmothers returned in Cooking to Share. So very close to the same, that I actually reminisced when I tasted it remembering my grandmother's family gatherings to celebrate.

I have tried to make pastitsio so many different times. My mom never made that one so we never had a recipe. Over the years, I have tried probably 15 recipes. Cooking to Share holds my daughters favorite recipe and I now make it every 3rd week or so. Passing on the tradition, I showed her how to make it yesterday.

I have also made the Guvetsi, Spinach Pie, Souzoukakia, Artichokes, Stuffed Tomatoes. Melomakarona, and Accordion Potatoes. I have only had the book for a couple months now and I am trying to work my way through everything.

The spinach pie in particular is exceptional in that it is the only recipe I have found that does not require me to salt and squeeze spinach used in the filling. Saving time and making it healthier with less salt

This is a must for anyone serious about greek cooking.

Kali Orexi
3463301
The Natural flavors of Moroccan veggie Tajine book is a great book. I love to eat veggie because it is healthy and cheap. The book has simple recipes and the cooking time is between 15min to 30min. It is like the fast food in my view. I really recommend it for people who look for healthy food.