Cooking at the Kasbah: Recipes from My Moroccan Kitchen

Having recently returned from a tour of Morocco, I can say without reservation that this is a very authentic Moroccan cookbook. Really enjoyed the recipes and the fabulous photos. Brings back very good memories of the cuisine and spice souks of Marrakesh and Fes.

Without knowing anything about Moroccan cooking, I opened Cooking at the Kasbah with a bit of trepidation and a lot of curiosity. Well, within seconds my trepidation turned into awe, and my taste buds begged me to attempt the recipes. I am not a great cook- or an even an average cook. But the recipes and directions were clear and easy to follow. The end result was delighful, delicious and delovely. I have since used many of the receipes and given this book as a gift. It is always well received and appreciated- and then the real gratitude kicks in when my friends use the fabulous receipes. This cookbook, it's clear instructions and beautiful pictures is a great addition to any and all kitchen bookshelves

hi, i am a moroccan from casablanca but i live in the united states, when i first saw this book and read the reviews, i thought i found the perfect cook book, but when i got it, i was not too happy with it, first off, there are only a few recipes, some of them are traditional , well this book is perfect for someone who had never tried the real moroccan food and is a beginner, but for someone who knows moroccan food and what it is suppose to taste like should try to find another, i personaly was iffy about getting a moroccan cookbook from a non moroccan author, but some of the FEW recipes are good but i would rather get one that is writting by a moroccan author. i give the book a 2-3 star but it is not EXCELLENT, and i want EXCELLENT.

I bought this book after a surf trip to Morocco. Everywhere I went I had great food. I especially liked the tajines at little beach side restaurants. For instance, I connected with some Brits and rode up from Taghazout (north of Agadir) to Imessouane, where there is a great right that lines up just off a jetty protecting the landing of a little fishing village.

The first thing we did when we hit town was go to one of the little restaurants and order a seafood Tajine. We gave the restaurant folks some money so they could go to the fish market and score some fresh fish (Morocco has one of the most productive fisheries in the world and the variety of fish caught daily is incredible). Afte a couple of hours of surfing we met up at the restaurant and tucked into an incredible lunch. I liked the lunch so much that I came back a few days later when the surf was flat and hung out in the kitchen whiled the tajine was made.

My gripe with this book ( and Moroccan Modern) is that the author does not trust the reader enough to suppose that they could use the same cooking methods as Moroccans. The result is that the recipes for the tajines are overly complicated and use a variety of cooking methods, none of which utilize the traditional ceramic tajine, much less one of the iron ones Le Creuset makes. And in the end, they don't have the sublimely blended flavors of a slow cooked tajine.

Jacques, Julia and even Martin Yan figure you can find the proper utensils and ingredients. Why not Kitty Morse?

Kitty Morse is probably the primary Moroccan cook book author and well deserved. She still has a home in Morocco and leads a cooking tour once a year. The book contains all types of recipes to have a true diffa (feast) and uses ingredients generally available (you should make preserved lemons). The instructions are excellent and the tastes are remarkable. My wife and I have done a number of dinners, including the breads and our guests uniformly agree they are superior dinner parties. A great wine to serve with the bastila is either a spat lase or aus lase. This book is a standard. Monte K. and Anne R. Marshall of Sarasota, FL