x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Orange Blossom & Honey: Magical Moroccan Recipes from the Souks to the Sahara by John Gregory-Smith

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Saffron and preserved lemon rabbit tagine

    • Frogcake on September 23, 2018

      A lovely tagine that I would make again. Mine simmered slow and low for 2.5 hours. I added vegetables to the tagine including a few sliced carrots, leek, red peppers, and eggplants. Can use chicken in place of rabbit, reducing simmering time accordingly to 1.5 hours.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0857834150
  • ISBN 13 9780857834157
  • Published Sep 28 2017
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United Kingdom, United States
  • Publisher Kyle Books

Publishers Text

In researching this book, John travelled into the heart of the High Atlas Mountains to learn the secrets of traditional lamb barbecue, then journeyed north, through the city of Fes, where the rich dishes of the Imperial Courts are still prepared in many homes. From here he continued on to the Rif Mountains, where rustic recipes are made with the freshest seasonal produce. From Moroccan-style paella, cooked in the blue town of Chefchaouen, to stuffed Berber breads baked in the hot desert sands, John has discovered the real food of the country, learning from the locals to reveal little-known dishes, which he then gives his modern twist. The chapters include Streetfood, Salads & Vegetables, Meat & Poultry, Seafood, Tagines and Desserts, plus a section of spice mixes and marinades from chermoula to harissa. With mouthwatering recipes, breathtaking location photography and John's infectious enthusiasm, this is an essential addition to every cook's collection.

Other cookbooks by this author