From the ancient spice markets of Fes to the wedding tables of Marrakech — the most comprehensive guide to Moroccan cuisine ever written in English.
Begin with Part I — the cultural and spice foundation. Each subsequent volume assumes the knowledge of the last, building toward complete mastery of Moroccan cuisine.
Each book is a complete education — together they form the most thorough guide to Moroccan home cooking available anywhere in the world.
Enter Morocco before you cook a single dish.
Convert cultural knowledge into hands-on mastery.
The great classic dishes of Morocco — complete.
From everyday cooking to royal hospitality.
The sweetest expression of Moroccan civilisation.
Four volumes covering every dimension of Moroccan spice — from origin and blending to technique and the complete recipe kitchen.
Map Morocco's six spice territories — from Taliouine saffron at 1,800m to wild Rif za'atar.
Master ras el hanout, chermoula, harissa, and 7 more essential Moroccan blends.
When to add each spice, how heat transforms them, how to fix every mistake.
10 essential recipes, spice oils, salts, vinegars, teas, and the complete spice library.
Read Part I free. Fall in love with the culture. Then decide.