Moroccan Cuisine from Mother to Daughter by Touria Agourram is expected in bookstores on October 2. The book is published by Albin Michel
Touria Agourram sets out 210 recipes and variations that have been transmitted from generation to generation of Moroccan daughters and mothers. In the book, prefaced by Fatima Mernissi, the author pays tribute to her mother and grandmother and points out that Moroccan women are custodians of the creative genius of this artistic and culinary skill.
Expressive, friendly and generous, the cookbook reveals the profusion of flavours and colours in Moroccan cuisine. Each region has its own character and its specialties: the Southern and Berber recipes (mashed dried beans, semolina soup with caraway), the bittersweet nuances of the medinas of Marrakech (green salad with pears and walnuts, Harira pigeon) and Fez (grated carrot salad with orange, Lamb Tagine with quince), the freshness of the Mediterranean and Atlantic coasts (stuffed with dates and almonds Fish, fish pastilla), not to mention the figs with honey, the horns of a gazelle, the Café Spice, Baklaoua ... and more.
In many countries or regions, cooking is an art long remained mere oral tradition, passed down from generation to generation. This book revives this culinary heritage and reminds us that the kitchen is also about love.
Touria Agourram served as communications officer (public relations, press advertising) in the Moroccan National Tourist Office (ONMT) for more than 30 years and director of tourist offices in the Benelux Morocco between 1984 and 1988.