Orange Blossom & Honey
Magical Moroccan recipes from the souks to the Sahara
Published 28 Sep 2017
Size 255 x 205 MM
Orange Blossom & Honey is a culinary journey across Morocco, from the souks of Marrakesh, through the Sahara, and onto the blustery shores of the Atlantic coast. In researching this book, John travelled into the heart of the High Atlas Mountains to learn the secrets of traditional lamb barbecue, then journeyed north, through the city of Fes, where the rich dishes of the Imperial Courts are still prepared in many homes. From here he continued on to the Rif Mountains, where rustic recipes are made with the freshest seasonal produce.
From Moroccan-style paella, cooked in the blue town of Chefchaouen, to stuffed Berber breads baked in the hot desert sands, John has discovered the real food of the country, learning from the locals to reveal little-known dishes., which he then gives his modern twist. The chapters include Streetfood, Salads & Vegetables, Meat & Poultry, Seafood, Tagines and Desserts, plus a section of spice mixes and marinades from chermoula to harissa. With mouthwatering recipes, breathtaking location photography and John’s infectious enthusiasm, this is an essential addition to every cook’s collection.
'Regional Moroccan home cooking is the name of the game in the new cookbook from Middle East and North Africa food specialist John Gregory-Smith. Beautiful photos and a liberal dash of history round out the recipes for tagines, seafood and meat, from the coast to the Atlas Mountains.' -- Delicious Magazine
'John Gregory-Smith has been eating his way around Morocco for a decade. His book, Orange Blossom & Honey, brings to life the dishes he ate there through achievable recipes, alongside his colourful travel memoirs.' -- Jamie Magazine
'From vibrant street food to fragrant grilles seafood and deeply rich tagines - recreate the heady flavours of Morocco with these evocative recipes.' -- Olive Magazine
'In researching his new book, John travelled into the heart of the High Atlas Mountains to learn the secrets of traditional lamb barbecue, then journeyed north, through Fes, where the rich dishes of the Imperial Courts are still prepared in many homes. From here he continued on to the Rif Mountains, where rustic recipes are made with the freshest produce.' -- Woman & Home Feel Good Food
John Gregory-Smith is a food and travel writer who has written three previous books, Turkish Delights, Mighty Spice and Mighty Spice Express. He writes for Grazia, Evening Standard, Attitude, and Woman & Home, and his recipes have been featured in the Times, the Telegraph, Sainsbury’s Magazine, the Daily Mail, Hello!, GQ and Men’s Health. He has had rave reviews for his pop-ups at Carousel, Soho House, Druid St Market and Wringer & Mangle.