The hazards of shooting in La Boqueria: came home this morning with navajas (razor clams) to grill, percebes (goose barnacles) to blanch, a thick slice of the finest tuna for sushi / sashimi, and a couple of monkfish heads for stock. January 24th, 2012. © Jeff Koehler

There is pleasure in being sent on assignment to a place far from home, a new city with new places to discover and people to meet. But there is pleasure, too, on being on assignment in your own city — in my case, Barcelona. This (cold) morning shooting in a favorite bar. January 16th, 2012. © Jeff Koehler

My latest piece for NPR is up. It is about Morocco’s rather bountiful 2012 date harvest. Have a read.

A dozen green grapes and red underwear for New year’s Eve? Read my post on NPR’s (James Beard award-winning) food blog The Salt here about this Spanish tradition.

Today I found two forgotten items tucked into the pages of my old MFK Fisher’s As They Were: this Bernard Plossu photo from a MNAC exhibition folleto and a BCN-Tangier airplane ticket dated July 2005. I am wondering which item is more apropos to the marvelous spirit of MFK and her writing?

Morocco: A Culinary Journey with Recipes

making trid in the medina of Fez. ©Jeff Koehler

Morocco: A Culinary Journey with Recipes

There are few sights as surprising as hearty goats grazing up in thorny argan trees. These were taken recently coming down the Tiz-n-Test pass and into Morocco’s Anti-Atlas. ©Jeff Koehler

Morocco: A Culinary Journey with Recipes

While this is far from my favorite hotel in Barcelona, it does have its lovely angles, especially on a sunny morning. Most locals know it only as la vela, “the sail.” (It is the W., though few here could tell you that.) Barcelona, 2012. © Jeff Koehler.

Happy to report that Morocco: A Culinary Journey with Recipes has been selected by the CS Monitor as one of the best cookbooks of 2012, and sits at number 4 on the list. Their justification:

Like Burma, Morocco stands at a culinary crossroads, with influences from many different food traditions. (In this case, West African, Middle Eastern, French, and Spanish are the most pronounced.) Also like Burma, Morocco’s rich culinary offerings have too often been ignored in North America. This excellent book includes recipes that represent the diverse culinary offerings found throughout the country.

I am happy to share that The Daily Meal has named Morocco: A Culinary Journey with Recipes as one of the best 25 cookbooks of the year.

“Moroccan food is filled with all kinds of mysterious and exotic twists that often make it difficult to master for new home cooks. In his book Morocco, Jeff Koehler de-mystifies the cuisine by explaining the true science behind the many different components of the fascinating food. While it’s not the first Moroccan cookbook we’ve seen, his beautiful photographs and simplified recipes make it a top pick on our list this year.”