Free Ebook Orange Blossom & Honey: Magical Moroccan Recipes from the Souks to the Sahara, by John Gregory-Smith
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Orange Blossom & Honey: Magical Moroccan Recipes from the Souks to the Sahara, by John Gregory-Smith
Free Ebook Orange Blossom & Honey: Magical Moroccan Recipes from the Souks to the Sahara, by John Gregory-Smith
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About the Author
John Gregory-Smith is a food and travel writer who has written three previous books, Turkish Delights (also Kyle Books), Mighty Spice and Mighty Spice Express. He writes for Grazia, Evening Standard, Attitude, and Woman & Home, and his recipes have been featured in The Times, the Telegraph, Sainsbury's Magazine, the Daily Mail, Hello!, GQ and Men's Health. He has had rave reviews for his pop-ups at Carousel, Soho House, Druid St Market and Wringer & Mangle.
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Product details
Hardcover: 192 pages
Publisher: Kyle Books (September 4, 2018)
Language: English
ISBN-10: 1909487902
ISBN-13: 978-1909487901
Product Dimensions:
8.5 x 0.8 x 10.2 inches
Shipping Weight: 1.9 pounds (View shipping rates and policies)
Average Customer Review:
4.1 out of 5 stars
16 customer reviews
Amazon Best Sellers Rank:
#66,228 in Books (See Top 100 in Books)
This is a beautiful cookbook. Some of the recipes call for ingredients that are not readily (if at all) found in New York stores or even on Amazon. But, there are enough delicious recipes in this book to make you a happy chef.
My daughter requested a book of Moroccan Recipes and was very VERY happy with the book.
very good book. well written, editted, recipes well done and photos excellent.
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 found this book quite disappointing as a cookbook, left me wondering if the author really does cook, or if perhaps this was written by two people, one doing the travel story and the other slapping together some recipes.The stories and descriptions of various cities and regions in Morocco are wonderful, as are the accompanying photographs. The recipes themselves don't quite come up to snuff. They're a combination of exotic names and pictures, and rather mundane preparations -- I began wondering whether the author thinks using cumin magically makes a dish wonderfully special and particularly Moroccan.Take for example the recipe for Artichoke and Beef Tagine (I prefer the spelling tajine): sounds wonderful, right? But what you get is a recipe where you slow-cook some beef with onions, preserved lemons, ginger, black pepper, and saffron. That's a tajine?Instead I started with a recipe from "Mediterranean Hot and Spicy" by A. Kremezi (out of print, but you can find a used copy), and prepared a lovely fragrant tajine that was much more satisfying than travelogue photos.It's not that the book has zero value: it suggests recipes that could be the starting point for creative ventures in the kitchen. The Berber frittata for instance (eggs, olives, tomatoes, hot peppers, spices, cilantro, cheese) looks like something I'd enjoy preparing and eating. But there just aren't enough of these recipes for me to make this one of my go to cookbooks.
Recipe after recipe in this book--loaded with the flavors that I love! Onions, tomatoes, sweet red peppers, garlic. Cooked down and melded with Moroccans' favorite spices: Cumin, paprika, turmeric, ginger, coriander, allspice, chile powder, black pepper. Sometimes cardamom, cloves, cinnamon, mace and nutmeg. Adding a mix of spices, local fresh vegetables, local meats, poultry and seafood, all work to make each dish unique--yet still tied together.I've tried other Moroccan cookbooks before, but never have I taken to any of them like I have to this one. Maybe it is Mr. Gregory-Smith's personable style? Maybe the fabulous location photography by his friend and colleague Alan Keohane? Maybe Gregory-Smith's recipe choices and his introductions that tell how he came about them? Whatever it is, I'm loving these recipes in these cooler, cozy months.This is a a compilation of recipes put together with cooler and colder weather in mind. These are not the recipes of spring and summertime. Per what Gregory-Smith wrote in at least one place, he went looking specifically for dishes that we would want to turn to when our bodies went looking for comfort and coziness. This is simply an outstanding group of recipes.To do these recipes justice, you really should embrace the spices I've mentioned above. Think you can't find them? Oh, yes, you can--easily. Just do an internet search for spice houses, dedicated and knowledgeable spice merchants that have been in business for generations. Don't settle for bottled spices from your grocery store shelves, nor for what's been sitting on your pantry shelves for more than a year. You will find fresher and better value through a spice house merchant. I bet it will open up a new dimension for you. (Just one taste of a really fresh cumin will wow you and convince you, I think!)There is some leeway in these recipes in that vegetable weights and size of cuts are not given. Interesting, when you realize that amount and shape of a vegetable can change your dish......To make things clear: This book was first published in Great Britain in 2017. This edition that I am reviewing was published in 2018, and is being distributed in the US. It seems this edition was developed with the American cook in mind, because all measurements are Imperial, not metric.
Orange blossom and honey is a beautiful book. It Beautiful pictures and interesting recipes. Some, like lamb liver cooked in lamb fat are not going to be easy to get ingredients, but most I can either find or substitute.The recipes are laid out with the ingredients on one side of the page, an introductory paragraph that more tells a story about the recipe than is about the ingredients, but they are interesting, and then the directions. I found the directions easy to follow and well written step by step.I'm a soup person and loved the Harira soup, full of warm spices, lentils and chickpeas.Naima's grilled vegetables were easy to put together, tasted wonderful. I am a big fan of eggplant and tomato.The bazaar burger was delicious. It called for lamb but I used ground beef, still tasted wonderful
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