The Momo Cookbook: A Gastronomic Journey Through North Africa

Overview

Roasted meats underlaid with the pungent notes of saffron, cumin, cinnamon, and turmeric; marinated fish nestled in a bed of almonds, preserved lemon, and couscous; delicate pastries flavored with fragrant orange blossom water and dripping with honey. Small wonder that worshippers of sensual culinary delights have made Momo one of London's most successful new restaurants. Now, chef-owner Mourad Mazouz serves up The Momo Cookbook, and it's much more than a recipe collection. Prose portraits of the land of the ...
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Overview

Roasted meats underlaid with the pungent notes of saffron, cumin, cinnamon, and turmeric; marinated fish nestled in a bed of almonds, preserved lemon, and couscous; delicate pastries flavored with fragrant orange blossom water and dripping with honey. Small wonder that worshippers of sensual culinary delights have made Momo one of London's most successful new restaurants. Now, chef-owner Mourad Mazouz serves up The Momo Cookbook, and it's much more than a recipe collection. Prose portraits of the land of the Maghreb--Morocco, Tunisia and Algeria--connect its rich history to its distinctive cuisine which, over the centuries, has been influenced by Jewish, Arabic, Italian, and Spanish culture. But it is the 90 recipes that open a door onto North Africa: vegetables, fruits, grains, meats, fish, and poultry which, with the artful use of spices, herbs and fragrant waters, are transformed into delicacies-- Chicken Tagine with Honeyed Pears and Cinnamon; Confit of Duck Tagine with Pears, Figs, and Glazed Carrots; and Rose Petal Water Tabbouleh with Fresh Fruit. A book that all lovers of North African cuisine will want to own.
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Editorial Reviews

Library Journal
Born in Algeria, Mazouz, known as Momo, has had two successful restaurants in Paris. His current venture is London's Momo, a popular spot serving North African food. His cookbook presents 90 recipes for Moroccan, Tunisian, and Algerian food, most of them traditional dishes but with "modern" inspirations as well. The text is lavishly illustrated with full-page color photographs of tagines, couscous, and other such specialties as well as of the countries they come from; evocative essays provide background and a mini-travelog. Unfortunately, the recipes have not been Americanized; for larger and specialized collections. Copyright 2000 Cahners Business Information.\
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Product Details

  • ISBN-13: 9780743263726
  • Publisher: Simon & Schuster Adult Publishing Group
  • Publication date: 3/28/2005
  • Pages: 224
  • Product dimensions: 9.04 (w) x 9.22 (h) x 0.62 (d)

Table of Contents

Opening a door to North Africa 5
The Land, the Food, the People 8
Herbs, Spices and other Ingredients 26
Morocco 44
Tunisia 146
Algeria 184
Wines and Drinks 216
Set Menus 218
A Glossary of Maghrebi Cooking Equipment 219
Books 220
Index 221
Acknowledgements 224
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