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
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.
Read the review
02 of 10
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
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.
Read the review
04 of 10
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 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
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
08 of 10
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
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
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.