Moroccan Cookbooks

Recipe Books on Moroccan Cuisine

If you're in the market for an introductory cookbook on Moroccan cuisine, it's easy to be overwhelmed by the array of titles which have been published on the topic. Or, if you already have a few books and want to grow your collection, it may be hard to decipher which books may be worth acquiring. 

Here I list my top picks for popular cookbooks which will successfully bring the traditional flavors and recipes of Morocco into your kitchen, as well as lesser known books which can serve as reference material for those who want to explore the cuisine in depth. Additionally, you'll find books which capture the modern spirit of an ever-evolving cuisine.

  • 01 of 10

    The Food of Morocco (2011)

    by Paula Wolfert

    If there is just one book to own on the topic of Moroccan food, this is probably the one you'll want to invest in. A hefty volume both in size and number of pages, it explains the dishes, the ingredients and the methods in authoritative detail. An excellent collection of reliable, traditional recipes helps give broad exposure to the cuisine.

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  • 02 of 10

    Couscous and Other Good Food from Morocco (1973)

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    Photo courtesy of Pricegrabber

    by Paula Wolfert

    The predecessor to The Food of Morocco (above), this is the title that helped launch Paula Wolfert's award-winning cookbook writing career and establish her reputation as an expert on Moroccan and Mediterranean cooking. Although the book is decades old, it remains relevant and is treasured by many who own it.

  • 03 of 10

    Cooking at the Kasbah (1998)

     by Kitty Morse

    The Casablanca-born author has written a number of cookbooks about her native cuisine. This is one which I'm particularly glad to have in my own collection. Although modest in size, it effectively delivers both Moroccan charm and authentic recipes sure to yield pleasing results.

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  • 04 of 10

    The Scent of Orange Blossoms (2001)

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    Photo courtesy Pricegrabber

     by Kitty Morse and Danielle Mamane

    In this book, the authors dish up recipes which reflect their tie to the Moroccan Sephardic community. While some of the recipes will be familiar to all Moroccans, others represent dishes which are unique to Moroccan Jews.

    Continue to 5 of 10 below.
  • 05 of 10

    Morocco: A Culinary Journey... (2012)

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    Photo courtesy Pricegrabber

    Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora

    by Jeff Koehler

    Beautiful writing, beautiful photos and recipes which yield praiseworthy results. What's not to like about this book? It's definitely one to add to your own collection for both reading and cooking.

  • 06 of 10

    Cafe Morocco (1999)

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    Photo courtesy Pricegrabber

    by Anissa Helou

    I like this little book's layout (it's simple and colorful) and the selection of recipes (authentic seasoning and lovely presentations). It will enhance your own cooking of Moroccan dishes and also serve you well when looking for inspiration or researching recipe comparisons.  

  • 07 of 10

    Mourad: New Moroccan (2011)

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    Photo courtesy of Pricegrabber

    by Mourad Lahlou

    The author is the owner and chef of an acclaimed Moroccan restaurant, Aziza. He shares fresh, modern adaptations of time-honored dishes while keeping the reader (and cook) connected to Moroccan culinary tradition.

  • 08 of 10

    Traditional Moroccan Cooking - Recipes from Fez

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    Photo courtesy of Pricegrabber

    by Madame Guinaudeau

    Translated from French to English, this small paperback is not glossy, but it makes a nice read and gives insight into some of the cooking traditions associated with Fez. It's a nice supplement to my own collection and you may find it an interesting addition to yours as well.

    Continue to 9 of 10 below.
  • 09 of 10

    Eat Smart in Morocco: How to Decipher the Menu, Know the Market Foods

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    Photo © Christine Benlafquih

    by Joan Peterson

    This is another small but informative paperback which is intended to serve as a food guide to Moroccan cuisine. A few recipes are included, but it's most useful as a reference book with regard to Morocco's culinary history and regional traditions. The back of the book includes a valuable glossary of ingredient and food terms in darija.

  • 10 of 10

    Moroccan Cooking

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    Photo © Christine Benlafquih

    by Latifa Bennani-Smires

    Although originally published in French as a hardcover, it is also available in French and English in small paperback format. Even in the latter version, you'll find that the pages contain a lot of information and a nice collection of recipes. Over the years I've rarely cooked from it, but I have used it often for reference.