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

Description

Orange Blossom & Honey is a culinary journey across Morocco, through the souks of Marrakech and on to the Atlas Mountains, then south to Ait Benhaddou and the edge of the mighty Sahara, where tangia stews are cooked for hours in the glowing embers of the baker's oven. Next, we sweep north to the shores of the Atlantic and a wealth of coastal cuisine and fragrant citrus-based dishes. From kalinti, a traditional streetfood made from eggs and chickpea flour and served in the famous blue village of Chefchaouen, to lamb cutlets roasted mechoui style, John has travelled across Morocco, learning from the locals to discover dishes little known outside their own regions. In this compelling collection, he gives these traditional flavours a modern twist to appeal to the contemporary cook. The chapters include Streetfood, Salads & Vegetables, Meat & Poultry, Seafood, Tagines and Desserts, plus a whole section of essential spice mixes and marinades from chermoula to ras el hanout. With mouthwatering recipes, breathtaking location photography and John's infectious enthusiasm, this is an essential addition to every cook's collection.

John Gregory-Smith is a food and travel writer who has written three previous books, Turkish Delights, 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, 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.

A gorgeous mix of modern, regional and traditional Turkish Dishes - I want to cook them all.' -- Diana Henry 100 recipes evoking the sights and smells of the country takes you straight to the bouncing heat of the Bosphorus. * Telegraph Magazine *