Cooking at the Kasbah: Recipes from My Moroccan Kitchen Review

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(More customer reviews)I used this book to help create a very successful Moroccan dinner party. I used 9 recipes from this book. The Lamb Marrekesh Stew, Tomato and Eggplant Salad, Dates with Almond paste and especially the Chicken B'stila were EXELLENT! The instructions were clear and I liked that Kitty Morse indicates how far in advance the dishes can be made and which ones are freezable.
There was plenty of information about Moroccan dining to help me make the dinner more authentic. We washed our hands at the table with orange blossom scented water and ate with our fingers. Our guests LOVED it.
Kitty has included a list of suppliers which I found very useful. I was even able to order Moroccan wine and beer from an importer on her list.
I hoghly recommend this book. It is the first book I have ever felt motivated to rate. It is that good!

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Moroccan food features the delicious flavors and health benefits of other Mediterranean cuisines, but tantalizes the senses with its own unique combinations of spices and simple ingredients. Grilled meats, vegetable or fruit tagines (stews), delicately spiced salads, couscous, and sweet or savory pastries are its hallmarks. Kitty Morse, who grew up in Casablanca, brings to this new book fascinating details about life and food in Morocco. Her approach to this exotic culinary tradition is surprisingly accessible yet authentic. With Morse's easy, step-by-step recipes and time-saving tips, any cook can create exquisite Moroccan flavors. On-location photos taken by the author's husband together with Laurie Smith's luscious stills create a beautiful insider's look at an intriguing cuisine and culture.

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The African Cookbook Review

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(More customer reviews)"The African Cookbook" was initially published in 1970 and represented one of the first widely available cookbooks to explore the cuisine of Africa. Author Bea Sandler (who is now deceased) traveled extensively in Africa, and this cookbook was her attempt to introduce regional African food to America. Chapters cover different countries, including Ethiopia, Morocco, and Senegal. Some of the recipes are likely to be familiar to many cooks who have never before read an African cookbook (e.g., chapattis, couscous), but some are refreshingly unfamiliar. Each chapter describes how to put together an entire meal typical of that country, which is likely to appeal to many readers. Additionally, Sandler includes some nice anecdotes, such as the use of pieces of bread as a "tablecloth" of sorts that was common in Ethiopia. Thus, the reader gets some idea about the country's culture (or at least the culture circa 1970).
Although the all-meal approach is interesting and likely to appeal to many readers, it does have a drawback. Specifically, the author seems to expect that readers will make all the recipes in a particular chapter. The result is that many of the dishes made alone do not have much flair of Africa. For example, I made the braised cabbage, which consisted of cabbage and onion simmered in beef broth with some crushed red peppers. The dish was fine, but it didn't exactly sweep me away to Africa or make me feel like I was making anything unusual. I'm sure that the dish makes more sense in the context of the full meal.
The recipes are also presented in a confusing format - specifically, each ingredient is listed when it is to be added to the recipe. Thus, the ingredients are scattered throughout the recipe directions, making it somewhat difficult to gather together everything you need. The author tries to solve this problem by including a "shopping list" for each chapter, but these lists essentially include what you'd need to make every single recipe in the chapter. In addition, as happens with some foreign cuisine cookbooks, some of the ingredients are not explained in enough detail, such as "salad herbs."
In sum, this cookbook is of importance due to its historical place in helping to bring African cuisine to American readers, and some of the stories are interesting. However, some of the formatting issues and the outdated feel of the cookbook made it less than ideal for me. Recommended with reservations.


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A national food magazine editor for years, gifted cook, lecturer, and restaurant consultant, the late Bea Sandler traveled throughout Africa collecting recipes and learning about African eating customs and methods of food preparation. Here are menus for complete meals from 11 African countries: Senegal, the Sudan, Mozambique, the Malagasy Republic, Ethiopia, Kenya, Liberia, South Africa, Morocco, Ghana, and Tanzania. She has devoted a chapter to each country, telling something about the food and serving customs and offering suggestions on how an American might present an African meal with some degree of authenticity and arranged by courses.

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