Morocco as spotted in Seattle’s University Book Store. July 11, 2012.

A slightly belated posting of Publishers Weekly review of Morocco: A Culinary Journey with Recipes.

Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora

Jeff Koehler. Chronicle, $29.95 (224p) ISBN 978-0-8118-7738-1

Some international cookbooks stimulate appetites and others induce wanderlust—this survey of Moroccan cuisine does both. Food writer and photographer Jeff Koehler (Rice Pasta Couscous; La Paella) captures the complexity of his subject matter with the exacting detail of a scholar and the color and sensuality of a spice market. A brief historical overview is followed by regional guides that cover the country’s diverse geographic territories, from the Atlantic and Mediterranean coastlines to the Sahara desert. Setting the stage for modern cooks, he covers some suggested pantry items (argan oil; 12 different kinds of dates; the spice blend ras el hanout) and equipment (couscoussier; tagine). The more than 70 recipes reflect the variety of cultural traditions carried over from Arab (stuffed phyllo pastry), Berber (blistered flatbread), and Spanish inhabitants (mussels in tomato sauce). Emblematic dishes like tomato-based harira soup, chicken tagine with preserved lemon and olives, and seven-vegetable couscous are included alongside street eats like snails in broth and a contemporary update on lamb tagine featuring oranges, saffron, and candied orange peel. The sumptuous photographs complete the almost-like-being-there experience. Photos. (June)

A screen grab from The City Review’s 5-star appraisal of Morocco: A Culinary Journey with Recipes. July 6, 2012.

A tasting of some of Spain’s finest products for a group of American students spending their summer in Barcelona. July 8, 2012.

Para picar…
1. aceitunas rellenas / stuffed Spanish green olives (Sevilla)
2. aceitunas arbequinas / Arbequina olives (Les Garrigues, Catalunya)
3. aceitunas negras de Aragón / Aragón black olives (Aragón)
4. almendras marconas / Spanish marcona almonds
5. patatas fritas / Spanish churrería-style potato chips
6. chicharrones / crunchy Iberian pork skin (Extremadura)
7. berberechos / preserved cockles (Galicia)

Pan con tomate con…
8. chusco / Galician long-loaf bread (Galicia)
9. aceite de oliva extra virgen de Núñez de Prado / Núñez de Prado’s extra-virgin olive oil (Baena, Andalucía)
10. quelitas / rustic Menorcan round crackers (Menorca)
11. queso manchego añejo / long-aged Manchego sheep cheese (La Mancha)
12. queso de Cabra de Ronda / cured goat cheese from Ronda (Andalucía)
13. dulce de membrillo / quince paste (Castilla)
14. jamón ibérico / dry-cured Iberian ham
15. jamón canario / naturally-smoked “sweet” ham (Canary Islands)
16. longaniza / dry-cured sausage (Catalunya)
17. chorizo ibérico / Spanish-style chorizo (Pamplona)
18. espárragos blancos / preserved white asparagus
19. anchoas / anchovies from the Sea of Cantabria (Cantabria)
20. bonito del norte en aceite de oliva / bonito del norte tuna in olive oil (Cantabria)

Después…
21. gazpacho / Andalusian chilled tomato “soup” (Andalucía)
22. ensaladilla rusa con picos / “Russian” potato salad with short breadsticks
23. croquetas de pollo / chicken croquettes
24. croquetas de verdura / vegetable croquettes
25. croquetas de bacalao / salt cod croquettes
26. tortilla de patatas y cebolla / Spanish potato and onion egg tortilla
27. empanada gallega de atún / Galician tuna stuffed “pie” (Galicia)

De postre…
28. melón / Spanish sweet melon
29. ciruelas / golden plums
30. queso de Burgos con miel de romero / fresh Burgos cheese with rosemary honey (Burgos)
31. coca de azúcar / spongy flatbread with sugar
32. magdalenas / country muffins (Castilla)

Y al final…
33. “rajoles” de chocolate artesanal de Enric Rovira / “tiles” of Enric Rovira artisanal chocolate (Barcelona)
34. bombolas de limón efervescente y chocolate negro / Enric Rovira’s dark chocolate-covered lemon effervescent (Barcelona)

Just inside one of the entrances of Rabat’s medina is an open-air warka maker. He takes a handful of very pasty dough and smears it across the (very) hot metal plate with his hand before peeling it off in a single pull.

All photos © Jeff Koehler

/>

Figs baked in a style typical of Menorca. Barcelona, July 5, 2012. © Jeff Koehler.

Sagrada Família before the snow. © Jeff Koehler.

Churros. Only missing the hot, thick drinking chocolate to dip them into.

June 2012 © Jeff Koehler.