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Africa/North
Africa/Morocco
 A Month in Marrakesh
Andy Harris
With an inspiring and tempting book such as this, it's no wonder why Moroccan food is on the rise. Andy Harris provides us with a photographic journey of his Marrakesh experience, allowing us a sample of its cuisine through easy to handle recipes. Hardcover, 305 pp. $52.95.
 The Food of Morocco
Paula Wolfert
Visual pleasure is seeping from the pages of this rich and colourful book. Anecdotes, histories, ingredients and absolutely delightful recipes fill the pages, scattered between pages and pages of full-blown colour photographs from one of the most well know and tasty regions in the world, Morocco. Hardcover, 517 pp. $50.00.
 Cooked in Africa
Justin Bonello
How deep does Justin Bonello take us into the South African jungle? Look no further than the first page of the book, where he provides a lexicon to commonly used South African words. Not just an add in, but a necessary guide as Bonello writes in certain South African words and phrases to all the recipes and anecdotes. It may sound gimmicky, but the concept of total immersion runs strong through the pages of this book. Recipes for traditional South African fare mingle with more modern meals that involve local, fresh product. An inspiring amount of information and techniques indigenous to Africa are used to create each dish, though Bonello offers solutions for those unable to build their own pit oven. Hardcover, 240pp. $48.00.
 Make it Moroccan
Hassan M'Souli
The second book from chef M'Souli, bringing us Morocco via Australia, is filled with the beautiful colours and flavours of the title country. With a focus on both ingredients and cooking methods you will find tempting recipes for tagines, salads and khobz (moroccan bread), as well as chapters on saffron, pomegranates and preserved citrus. Hardcover, 221 pp. $55.95.
 Tagines & Couscous
Ghillie Basan
With the growing popularity of North African cooking in general, and tagines, specifically, Ghillie Basan, author of Tagine ($19.95) serves up another round of delectable options from this fragrant cuisine. Basan includes several vegetarian dishes. Colour photos. Hardcover, 144 pp. $31.50.
 North African Cookery
Arto Der Haroutunian
A classic originally published in 1985, North African Cookery features dishes from Morocco, Algeria, Tunisia, and Libya. Along with recipes, from refreshing orange salad to wedding honey cake, short essays explain how various dishes and ingredients fit into the culinary culture of North Africa. Born in Aleppo, Syria in 1940, Arto Der Haroutunian trained as an architect before opening Manchester’s first Armenian restaurant in 1970. His Vegetarian Dishes of the Middle East ($36.95) and Middle Eastern Cookery (42.95) are also available again. He died in 1987. Hardcover, 313 pp. $47.00.
 Moro East
Sam and Sam Clark
Sam and Sam, owners/chefs of the successful London restaurant Moro, decided to
find their inspiration this time (they have two previous books, (Moro $37.95, Casa
Moro $59.95) from an East End allotment. Their traditional world of
Moorish Spain and Moroccon recipes receive fresh insights from this extraordinary
Eastern Mediterranean community. The growing year has been lovingly documented
through recipes and photos, and just as well as the East End allotments were
slated to be bulldozed in 2007 to make way for the 2012 Olympics. Hardcover,
312 pp. $65.00.
 Medina Kitchen
Fiona Dunlop
The author of New Tapas ($38.95), Fiona Dunlop now gives the reader a rare chance to experience North Africa cuisine as created in private kitchens. Eight of the best home cooks from Libya, Tunisia, and Morocco demonstrate a marriage of traditional flavors and modern techniques to create a refined version familiar dishes like pastilla and tajine aux coings. Colour photos capture the exoticism of both the cuisine and the landscape. Hardcover, 192 pp, $49.95.
  The Recipe of Love: An Ethiopian Cookbook
Aster Ketsela Belayneh
A dab of history and a pinch of philosophy accompany the recipes from the owner of Toronto's Addis Ababa Restaurant. Built on grains, pulses, and vegetables embellished with spices, Ethiopian dishes offer an exotic addition to a healthy diet. Colour photos. Softcover, 186 pp. $29.95.
 The Taste of Africa
Rosamund Grant & Josephine Bacon
An encyclopedia of African ingredients, flavourings, and beverages
complemented by 80 recipes is a fine introduction to dishes from countries
as diverse as Egypt, Ethiopia, Cameroon and Mozambique. Colour photos
show both technique and finished dishes. Softcover, 128 pp. $17.99.
 Moroccan Modern
Hassan M'Souli
M'Souli, executive chef at Sydney's Out of Africa restaurant, presents
the uninitiated with the flavours of Morocco, though both traditional
and modern Moroccan dishes. The Australian influence does sneak in
though, with lots of seafood and grilling, but it complements rather
than competes with his North African roots. The ingredients are easy
to find, but novices may have a little trouble with the brief instructions.
Colour photos. Hardcover, 223 pp. $33.50.
 The Soul of a New Cuisine: A discovery of the foods and flavours of Africa
Marcus Samuelsson
Born in Ethiopia, raised in Sweden, Samuelsson felt the pull of his
birth place even though he did not return until 1998 now as a successful
New York chef. As co-owner and chef of Aquavit, and the author of
a cookbook from the restaurant, Samuelsson wants to explore this vastly
under served area of cooking. The book covers ingredients, condiments,
dips as well as breads, dumplings to name a few of the chapters. Hardcover,
344 pp, $43.99.
 Egyptian Cooking
Samia Abdennour
Heavy on pulses, rice and vegetables and the influences of its Mediterranean
and Middle Eastern neighbours, this collection of recipes represents the cooking
of middle class Egypt. Among the selection: shurbit hummus (chick pea soup),
ruzz bi-salsit gambari,(rice with prawn sauce) and saniyit ba'lawabi-l-‘ishta(baklava
with cream).No photos. Paper, 199 pp. $20.50.
 The African Kitchen
Josie Stow and Jan Baldwin
A safari reserve chef, Josie Stow's recipes reflect the vast range
of African cooking from the Dutch-influenced dishes of South Africa
to the vibrantly spicy foods of Morocco with porridgy mealiepap in
between. Colour food and landscape photos. Softcover, 144 pp, $37.50.
 A Taste of Morocco
Herve Amiard, Laurence Mouton, Maria Seguin-Tsouli, Marie-Pascale Rauzier
Part travelogue, part cookbook, the Taste of Morocco brings oral tradition to
the written page. Quince tagine, fish with saffron and onions and watermelon
and orange salad offer the vivid hues and flavours typical of the North African
cuisine. Colour photos. Hardcover, 183 pp. $39.95.
 Casa Moro
Sam & Sam Clark
Like Jamie Oliver, the Sams -- Samuel and Samantha --worked at
London’s
River Café before opening Moro. Celebrating Spanish/Moorish cooking the
restaurant was an instant and enduring success. This second book features their
ever more refined and personal interpretation of this venerable Mediterranean
cuisine. Hardcover, 321 pp. $65.00.
 Couscous
and Other Good Food of Morocco
Paula Wolfert
A classic work on one of the world's great cuisines. Outstanding recipes, meticulous
research and a love and commitment to the traditions of Moroccan cooking make
this as valuable for its good reading as its inspired food. $20.00.
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