A writer once described Moroccan cuisine as the perfumed soul of our culture , a uique blend of African, Arabian and European influences. This wonderful collection of 75 recipes evokes the glorious tastes and textures of traditional Moroccan cooking ? its exciting use of herbs and spices, its sweet and spicy combinations, its careful use of petals and flower waters ? and places them in a modern context. Discover classic tagines of chicken or lamb, enhanced by preserved lemons, prunes and olives. Enjoy fresh, colourful salads such as artichoke hearts flavoured with ginger and honey, and delectable snacks such as mini saffron fish cakes. Drinks and rich desserts, such as sweet couscous with rose-scented fruit compote, are also included. The recipes are selected to ensure that the actual cooking is a fairly relaxed affair. Preparation time is generally minimal and ingredients can often be prepared in advance. And, while a few dishes need slow, gentle cooking, they do not need constant attention. This is the ideal opportunity to serve a few mezze dishes to whet the appetite for ensuing courses. Try roasted red peppers bathed in olive oil, spicy, golden-fried prawns and succulent, marinated olives. Every recipe is clearly explained for the Western cook, and there is a general introduction describing all the ingredients and cooking techniques. Beautifully illustrated, there are over 200 colour images specially commissioned from Martin Brigdale, one of the finest food photographers working today. Moroccans are well known for their love of wonderful food and generous hospitality. This book will provide all the inspiration you need to follow their example.