{"id":22319,"date":"2025-06-30T10:00:00","date_gmt":"2025-06-30T09:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=22319"},"modified":"2025-06-27T11:54:28","modified_gmt":"2025-06-27T10:54:28","slug":"the-moroccan-cookbook","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/the-moroccan-cookbook\/","title":{"rendered":"The Moroccan Cookbook"},"content":{"rendered":"<h3 style=\"text-align: center;\">A Tapestry of Taste.<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-22337 alignright\" src=\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2025\/07\/moroccan-cookbook.jpg\" alt=\"The Moroccan Cookbook\" width=\"252\" height=\"357\" srcset=\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2025\/07\/moroccan-cookbook.jpg 1060w, https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2025\/07\/moroccan-cookbook-212x300.jpg 212w, https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2025\/07\/moroccan-cookbook-724x1024.jpg 724w, https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2025\/07\/moroccan-cookbook-768x1087.jpg 768w, https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2025\/07\/moroccan-cookbook-106x150.jpg 106w\" sizes=\"auto, (max-width: 252px) 100vw, 252px\" \/>Hospitality is key to the culture of Morocco. The Moroccan Cookbook is a gorgeous representation of the delicious food of this unique region.<\/p>\n<p>At the root of the culinary culture are the indigenous Amazigh, the Berber communities, with their traditions of tagines and couscous which are already popular outside of Morocco. The nomadic Bedouins from the desert added dates, milk and grains to the array, and the Moors expelled from Spain introduced olives and olive oil, paprika and herbs. The Sephardic Jews introduced preserving techniques, and Arabs enhanced the mix with flavours of the Middle East. The Ottoman influence of kebabs and pastry-making is still evident, and the French brought a little je ne sais quoi.<\/p>\n<p>The Moroccan Cookbook is gift quality and the perfect guide to vibrant flavours and dishes made with fresh ingredients. My copy is marked with coloured tabs of recipes tried and those to enjoy in the future. The book includes a culinary history and recipes for every course, with dishes for casual meals through to dinner parties.<\/p>\n<p>My picks of the book include Bissara dip with zaatar, roasted red peppers with capers and preserved lemon, saffron fish cakes, Casablancan baked stuffed tomatoes, prawn tagine, saffron and cardamom cr\u00e8me caramel, iced mint and orange tea.<\/p>\n<p>The Moroccan Cookbook<br \/>\nAuthor: Ghillie Basan<br \/>\nPublished by: Lorenz<br \/>\nPrice: \u00a320.00<br \/>\nISBN-13: 978-0754835646<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A Tapestry of Taste. Hospitality is key to the culture of Morocco. The Moroccan Cookbook is a gorgeous representation of the delicious food of this unique region. At the root [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":22337,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,22],"tags":[4648,229,4647],"class_list":["post-22319","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-books","category-cookbooks","tag-gift-quality","tag-north-african","tag-the-moroccan-cookbook"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/22319","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=22319"}],"version-history":[{"count":2,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/22319\/revisions"}],"predecessor-version":[{"id":22338,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/22319\/revisions\/22338"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/22337"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=22319"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=22319"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=22319"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}