Moroccan food is one of the world's most fragrant and flavourful. This volume unveils the wealth of Morocco's traditional recipes, handed down over generations. Moroccan Cooking is divided into seven sections. There are soups and starters, followed by many variations on the national dish of couscous. Main courses include fish and seafood recipes, meat and poultry, and vegetables and salads. There are also several dessert dishes for the more sweet-toothed.Each of the 70 recipes is photographed step-by-step, and there are magnificent pictures of the finished dishes. With its comprehensive introduction to the history of the country and a guide to all the classic ingredients, herbs and spices and cooking techniques, this book is a guide to the mystique of Moroccan cooking.