Moroccan Modern (Hardcover) by M''''Souli, Hassan
Hardcover; Published 9/30/2005; 224 Pages; ISBN 9781566566124
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The cuisine of Morocco is rated among the best in the world. In Moroccan Modern, Hassan M'Souli, executive chef and owner of Out of Africa restaurant on Sydney's northern beaches, shares over 100 of his favorite recipes. Learn how to cook using traditional recipes, creating the fabulous flavors of Morocco. Feast on favorites such as fish or chicken tagine, learn the secret to making perfect couscous, experiment with new spice blends and mixes, create salads using ingredients such as dates, almonds, and oranges, and enjoy exotic Moroccan desserts and drinks.
We need more recipes for cooking in the tagine. While this book does share some nice recipes, there are not enough specifically for the tagine. We are going to try to get a book to use as a guideline, but basically we think we can cook just about anything in it.
I used this book as a manual to produce a Moroccan feast for 12. The recipes and directions are generally excellent as was the general information about Moroccan cuisine. My only significant complaint is that the portion yield seems way off at times (for example the recipe for Chicken Tagine calls for a whole chicken and yields 2 portions - it's easily enough to feed 4). Likewise, occasionally it seems as though the author has translated a restaurant sized recipe down to home kitchen size but some ingredient quantities seem excessive or too imprecise (calling for whole bunches of cilantro and parsley can be tricky since bunch size varies considerably). However, using common sense to adjust these where necessary worked fine.
The only other caveat is that the photos or recipes do not always match exactly what's called for in the recipe. The feqqas (cookies), for example, look like they were prepared using the double baking technique called for when making biscotti, but the directions don't reflect this and the end product is not nearly as pretty as the picture.
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A general rule with supermarket shopping is that the more a piece of meat has been fussed with, the more expensive it will be- that's why boneless, skinless chicken breasts are so much more expensive than if you just bought a whole chicken. Save money and buy a whole chicken, then cut up into individual pieces. Freeze what you won't use immediately, then use the carcass to make homemade chicken stock.