Orange Blossom & Honey: Magical Moroccan recipes from the souks to the Sahara

Lovely photography of Morocco plus a photo for most of dishes. The recipes usually do not take up more than one page, a few are longer. This makes the recipes doable. Most of the ingredients are easily accessible. The author suggests substitutes for ingredients he suspects are harder to find. One caveat - the ingredients, when specified in weight are in metric although cup measurements are usually given too. Oven temperatures are given in centigrade with two temperatures as is usual in UK cookbooks. The second temp is for a convection oven. You can easily find conversion charts on the internet.

This book is fantastic. The pictures are gorgeous and the recipes phenomenal. Clearly authentic and easy to use. Thank you for this exciting book.

I've just received this book and not had the opportunity to read through it quite yet. The comment I can make is about the construction of the volume. Most hardcover books attach the spine of the book firmly to the cover. This book accomplishes the joining of the two simply by pasting the inside front cover and the back cover to the hardcover and the book body. This is not going to stand up to use and will probably tear with minimal use of this volume. It's a shame, because the book itself looks beautiful. But I expect that the book body and the hardcover will separate at some time in the not-too-distant future.

My daughter requested a book of Moroccan Recipes and was very VERY happy with the book.

Found this at a library and had to own it. Positively delicious!

I've browsed the first couple of sections of both of this author's books that I bought (Orange Blossom & Honey: Magical Moroccan recipes from the souks to the Sahara and Saffron in the Souks) and I don't know how much of any of his recipes I would be willing to try, aside from maybe some simple salads. These books were written for a British audience and everything is geared to the metric system. Plus, he has a breezy style about him that suggests he is more a travel writer than a cook. I'm not sure I trust these recipes, and don't want to make things that aren't going to work. I'm especially suspicious of some of his filled breads and pastries, and flatbreads. In my experience, ethnic filled breads and pastries and flatbreads are some of the hardest things to make if you didn't grow up watching your mother make them and learning at her knee. Yet he just breezes through these recipes as though they were no big deal. I'm doubtful. If I were still within the refund period, I would ask for my money back on these books. I'm leaving the same review for both, as my impression of both of them is the same.

very good book. well written, editted, recipes well done and photos excellent.

I absolutely LOVE this cookbook. It is filled with gorgeous photos and an excellent selection of recipes, most of which offer a modern take on traditional Moroccan cuisine. The flavors just jump off the pages and every recipe screams "make me!" Okay, maybe not the lamb's liver ones so much, but pretty much everything else. The first recipes I tried which, alone, are worth the puzzlingly low price of this book, are: -- Chicken, Preserved Lemon & Olive Salad (in my photo) - an absolute, hit-it-out-of-the-park salad of broiled, marinated chicken thigh slices atop sliced fennel, red onion, and chickpeas. The aroma that filled the kitchen while the chicken was broiling was amazing. This salad easily ranks as one of the best salads I've ever, ever made and became an instant favorite in my house. This is the kind of dish that will have people begging for the recipe. Seriously delish. -- Good Morning Marrakesh Orange & Dates - this turned out to be an absolutely lovely and different way to top my morning yogurt. -- Chermoula Spiced Chicken - I cheated with this a little, using chicken parts instead of roasting a whole chicken, and had great success. The separate recipe for the chermoula uses readily available ingredients. It is a flavor explosion. If you are looking for an entirely new and delicious way of making roast chicken, this could be it. The directions are so clearly written and easy enough to follow that even an inexperienced cook would get much enjoyment out of making these recipes. There are very easy recipes with which to wet your feet before diving into the more complex ones, but really none of the recipes is that complex, except in terms of flavor. There are ingredients specific to Moroccan food that might not be standard pantry items for most, but can be found in most specialty shops. I can pretty much guarantee that anything purchased for one of the recipes here will end up being used for many more. Ingredients such as z'atar, harissa and ras al hanout (meaning top shelf, best in the house - and for good reason) are popping up in Whole Foods and Trader Joe's, if not regular supermarkets. Preserved lemons are still hard to find, although one wonders why, because they are such a great addition to so many dishes. They are not difficult to make (the author provides an easy recipe that is more clearly written than any other recipe I've used to make these) but do require a little forethought because they must be made at least a month ahead of time. Trader Joe's used to carry them and Kalustyan's in NYC has them, but they are easy and cheap to make, so why buy them? I predict they will start becoming more widely available as more cooks realize the flavor they add and how versatile they are. Bottom Line: I was expecting this book to be interesting and that I would learn a bit more about a cuisine that I know very little about beyond tagines, but it turned out to be one of the most appealing cookbooks I've read this year. I'm looking forward to trying many more of the recipes. The flavors are intoxicating and the recipes are so, so good!

I have bought every one of this guys cookbooks - they are all really great. Some cookbooks only have a couple good recipes, this one is full of good recipes! I am a more advanced cook, with a lot of ingredients at my disposal, so I can make any recipe in here. However for someone without a lot of spices it could be tricky, as there are some uncommon spices in some of the recipes. Don't let that stop you though, lots of unique flavors to be had in the world!

Loved this cookbook, although must say I am a fan of North African cooking altogether. The author gives an introduction to each section with interesting detail on lifestyle and social customs, which was very good. The actual recipes are mouth watering, and he has adapted some recipes to make them easier for European cooks, where ingredients used were found in a local area and not in all regions. Highly recommend this book, both recipes, commentary and photos.

I have been cooking and enjoying middle eastern food for many, many years and have an extremely large collection of books and collected recipes. This is my latest acquisition and I am addicted to this book. Every recipe I have made has been easy and absolutely delicious. It is now my go-to book when I need a fix. The lamb dishes are particularly good.

Great in every way. Highly recommended for delicious inventive dishes 😋

Ce livre change des recettes classiques. Les photos sont sublimes