“The great thing about Moroccan food is that you can go off and do your own thing once you’ve learned a bit about it. You can make up your own versions because the spices and colours are so enchanting….With Moroccan food, I always go back to Robert Carrier. There’s a very beautiful illustrated edition of the book. You turn over a couple of pages and you can’t wait to start cooking. You feel you’re going to be able to conjure up all this magic and colour from it.” Read more...
The best books on Mediterranean Cooking
Cooks & Food Writer