Couscous and Tagines: Two Moroccan Classics

I am outraged that I cannot purchase this item for download just because I live in Mexico. When I click on "purchase for download" I am told that this is not available to those who live outside of the USA.

I have a US credit card in good standing and have used it with other Amazon products for years. Get with it Amazon! This is the age of globalization and many of us choose not to live in the USA.

I love Kitty Morse's cookbooks! There's something for every occasion and many of her dishes are perfect for entertaining, as they reheat beautifully--to rave reviews!! The sumptuous photos give you an idea of the delights that await you, even if they make it difficult to choose which recipes to try first. My favorites, so far, include Chicken with Onions and Raisins, Squash with Caramelized Onions, Tagine Bil Hoot (Tagine of Fish), Chorba B'Hodra (Saffron-Vegetable Soup) and any of the couscous recipes. All are easy to make--ingredients are readily available and Kitty's instructions are very clear and easy to follow. If you like, or if you have to, you can tinker with ingredients. These recipes are wonderfully adaptable--and always delicious!

I loved this piece from Kitty Morse's book. The history provides a strong backdrop and insight to play against our "fast food" mentality. After a cooking class with Chef Morse, I duplicated her recipes for a dinner party, and got raves, particularly for the tagine.

The ingredients are easy to find. Many are in our pantries; supermarkets carry the rest. Many seasonal veggies popped up in my yard this year (I compost--lots of volunteers), perfect for the recipes at the end of Morse's essay. Or head for the community atmosphere of farmers' market. I'm not vegetarian, but tagines and couscous are a great way to eat meatless. Just omit the meat. The bonus is a low fat content with fab flavor. Best of all, your house smells heavenly and they're one-dish meals. Pop them from stove or oven to table. With a master chef and expert guiding you, these recipes are well worth a try--you'll be hooked.

This is a very authentic piece, showing great knowledge. The writing is first-rate, with the steps in the recipes clearly described. But for me, it requires too many ingredients, some of which may not be available locally. The first recipe calls for seven seasonal vegetables. That's a lot.

I'm reminded of Julia Child's THE ART OF FRENCH COOKING which I and many of my friends bought. We loved reading the book but rarely used the recipes which called for a big effort.