Member Review
Review by
Leah M, Reviewer
I didn't actually realize that this was simply a sample until I finished doing my happy dance and started reading, only to discover that this only included chapter 2 of the book. However, all it did was whet my appetite (yes, pun intended) for the entire book.
As I'd expect from a National Geographic book, the photographs were stunning. The landscapes and the food were enough to make me ready to book a ticket to Morocco. I had no idea about how much biodiversity was in Morocco, and I especially loved that the focus of the chapter was on the indigenous Amazigh people and their foods and preparation methods.
Ramsey finds the perfect balance between traditional foods and cooking methods and modern preparations, with the assistance of a professional Amazigh chef. I appreciated that this chapter included three very different recipes - beef short ribs seasoned with Ras el Hanout, Moroccan spiced carrots, and a special Moroccan type of "pizza."
This is definitely the kind of cookbook to get.
As I'd expect from a National Geographic book, the photographs were stunning. The landscapes and the food were enough to make me ready to book a ticket to Morocco. I had no idea about how much biodiversity was in Morocco, and I especially loved that the focus of the chapter was on the indigenous Amazigh people and their foods and preparation methods.
Ramsey finds the perfect balance between traditional foods and cooking methods and modern preparations, with the assistance of a professional Amazigh chef. I appreciated that this chapter included three very different recipes - beef short ribs seasoned with Ras el Hanout, Moroccan spiced carrots, and a special Moroccan type of "pizza."
This is definitely the kind of cookbook to get.
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