Orange Blossom & Honey: Magical Moroccan Recipes from the Souks to the Sahara

Orange Blossom & Honey is a culinary journey across Morocco, through the souks of Marrakech and on to the Atlas Mountains, then south to Ait Benhaddou and the edge of the mighty Sahara, where tangia stews are cooked for hours in the glowing embers of the baker's oven. Next, we sweep north to the shores of the Atlantic and a wealth of coastal cuisine and fragrant citrus-based dishes. From kalinti, a traditional streetfood made from eggs and chickpea flour and served in the famous blue village of Chefchaouen, to lamb cutlets roasted mechoui style, John has travelled across Morocco, learning from the locals to discover dishes little known outside their own regions. In this compelling collection, he gives these traditional flavours a modern twist to appeal to the contemporary cook.

The chapters include Streetfood, Salads & Vegetables, Meat & Poultry, Seafood, Tagines and Desserts, plus a whole section of essential spice mixes and marinades from chermoula to ras el hanout. With mouthwatering recipes, breathtaking location photography and John's infectious enthusiasm, this is an essential addition to every cook's collection.

“A gorgeous mix of modern, regional and traditional Turkish Dishes - I want to cook them all.'”

100 recipes evoking the sights and smells of the country takes you straight to the bouncing heat of the Bosphorus. Telegraph Magazine -- Diana Henry

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.

ORANGE BLOSSOM & HONEY takes you on a culinary journey across Morocco, from the souks of Marrakesh, through the Sahara, and onto the wind-swept shores of the Atlantic. 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 painted 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 littleknown dishes, which he then gives his modern twist. The chapters include Street food, Salads & Vegetables, Meat & Poultry, Seafood, Tagines and Desserts, plus there is 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."The vibrant photographs and stories with each recipe capture the way of life in the remote villages, deserts, and mountains, making this a beautiful coffee table book as well as a cookbook. Must-try recipe: Chermoula spiced chicken." - BBC

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