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Africa/North
Africa/Morocco
 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. $54.95.
 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. $21.95.
 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. $36.95.
 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, $47.99.
 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, $30.00.
 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.
 The
Momo Cookbook
Mourad Mazouz
Featuring the foods of Morocco, Tunisia and his native Algeria,
Mazouz achieved stardom at his London restaurant Momo. The design of this
book supports the exoticism and sensuousness of the recipes featuring deep
colours and evocative photos of both the food and life of North Africa.
224 pages. $65.00 cloth.
 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. $62.95.
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