Momo Cookbook,

Sumptuous dishes from one of London's most fashionable restaurants, offering up the sensuous flavors of North African cuisine. Roasted meats underlaid with the pungent notes of saffron, cumin, cinnamon, and turmeric; marinated fish nestled in a bed of almonds, preserved lemon, and couscous; delicate pastries flavored with fragrant orange blossom water and dripping with honey. Small wonder that worshippers of sensual culinary delights have made Momo one of London"™s most successful new restaurants. Now, chef-owner Mourad Mazouz serves up The Momo Cookbook, and it"™s much more than a recipe collection. Prose portraits of the land of the Maghreb--Morocco, Tunisia and Algeria--connect its rich history to its distinctive cuisine which, over the centuries, has been influenced by Jewish, Arabic, Italian, and Spanish culture. But it is the 90 recipes that open a door onto North Africa: vegetables, fruits, grains, meats, fish, and poultry which, with the artful use of spices, herbs and fragrant waters, are transformed into delicacies--Chicken Tagine with Honeyed Pears and Cinnamon; Confit of Duck Tagine with Pears, Figs, and Glazed Carrots; and Rose Petal Water Tabbouleh with Fresh Fruit. A book that all lovers of North African cuisine will want to own.