Scent of Orange Blossoms: Sephardic Cuisine from Morocco
Author: Kitty Mors
During Spain's infamous Inquisition, Jews were forced to flee the country for more welcoming shores. Many of these refugees landed in northern Africa, specifically Morocco, and a unique cuisine was born of the marriage of Spanish, Moorish, and traditional Jewish culinary influences. Scent of the Orange Blossoms celebrates this cuisine, presenting the elegant and captivating flavors passed down through generations of Jews in Morocco. The mouthwatering recipes include Fresh Fava Bean Soup with Cilantro for Passover, Chicken Couscous with Orange Blossom Water for Yom Kippur, and Honey Doughnuts for Hannukah. Illuminating the important connection among food, family, and tradition, the recipes are interspersed with letters between mothers and newly married daughters, discussing special events and menu planning.
Author Biography: Kitty Morse was born in Casablanca, Morocco, and emigrated to the United States in 1964. She is the author of eight cookbooks, four of them on the subjects of Moroccan and North African cuisine. In addition to conducting cooking classes throughout the States, Kitty organizes an annual gastronomic tour of Morocco. She now lives in Vista, California. Danielle Aflalo Mamane is a native and current resident with her husband, Jacques, of Fez, Morocco. Her ancestors settled in Fez following their expulsion from Spain at the time of the inquisition. When she is not in her exclusive boutique at the legendary Palais Jamai Hotel, Danielle can be found in her kitchen, preparing delicious Sephardic meals.
Publishers Weekly
Morse, author of eight cookbooks, teams up with Mamane, a resident of Morocco's "cultural capital" Fez, to bring the unique cuisine of Moroccan Sephardic Jews to the American table. When Spanish Jews fleeing the Inquisition settled in Morocco, they combined culinary elements of the three cultures into a vibrant new one. The dishes that resulted follow the traditions and biblical prohibitions of the Sephardim, and marry together foods available in Morocco along with ingredients and culinary refinements brought from Spain. The opening chapter describes the basic ingredients and methods, and the recipes that follow cover everything from soups to meat, breads to fish, and desserts to drinks. From the Chicken with Onions, which uses saffron and ginger, to the Meatballs in Cinnamon-Onion Sauce, the dishes, redolent with spices, incorporate the exotic flavors of a rich tradition. Descriptions accompanying the recipes share cultural details: the Lentil and Garbanzo Bean Soup, for example, is used by Muslims to break fasts during Ramadan and by Sephardim to do the same after Yom Kippur. Also interspersed throughout are letters from mothers to their daughters recounting special events and personal reminiscences of Moroccan Sephardic life in communities and in kitchens. These welcome additions to the recipes provide charming pictures of a lifestyle and culture, and make this volume as enjoyable to read as it is to cook from. (Dec.) Copyright 2001 Cahners Business Information.
Library Journal
In the 15th century, the Spanish Inquisition forced a huge wave of Sephardim to immigrate. Many settled in North Africa, especially Morocco. Among other changes, ingredients such as chili peppers, tomatoes, saffron, and orange flower water entered the Sephardim kitchen. Today, however, primarily because of immigration and the demands of modern life, the Sephardic tradition is disappearing. With that in mind, Morse, the author of several other North African cookbooks, and Mamane, whose ancestors fled to Fez during the Inquisition, determined to document the Sephardic contributions before it was too late. Along with recipes such as Passover Fava Bean Soup and Thursday Evening's Butter Couscous, they include holiday menus, Mamane's nostalgic reminiscences of her extended family, and historical background. Strongly recommended. Copyright 2001 Cahners Business Information.
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Coffee Companion: A Connoisseur's Guide
Author: Jon Thorn
With a Starbucks on nearly every corner and a Mr. Coffee in nearly every home, it is an understatement to say that coffee is a well-rooted part of American cuisine. And while 400 billion cups of coffee are consumed each year worldwide, it might seem that coffee consumption would be at a plateau, but its desirability is at an all-time high.
In The Coffee Companion, coffee lovers will find a thoroughly spectacular guide to help them continue their coffee consumption, with only the best coffees of the world. This richly illustrated guide describes and rates more than 150 coffees from around the world, including tips on roasting, grinding, and blending beans to create the perfect brew. For the true connoisseur, there's also an in-depth coverage of estate coffees plus expert guidance on tasting coffee properly. Top it off with a delectable collection of recipes for classic coffee drinks. Not just an indispensable book for coffee lovers everywhere, The Coffee Companion is a visual hymn to all (the best) things coffee.
Table of Contents:
The Story of Coffee 7The Secret Spreads 8
What is Coffee? 15
Tasting Coffee 29
Roasting Coffee 35
Grinding Coffee 40
Making Coffee 45
Buying Coffee 62
Coffee Drinking Around the World 67
Global Coffee Directory 79
Central America and the Caribbean 83
South America 103
Africa 119
Asia 141
Australia and the Pacific Rim 151
Useful Links 157
Index 159
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