As much a cookbook as a reference book, the recipes presented here are all inspired by the 84 primary foods mentioned in the Bible, with each one headed by the appropriate biblical verse and an explanation of the ingredients’ culinary, historical, and spiritual links. Specially commissioned illustrations and full-color photographs make it easy to reproduce the dishes, which include cumin-laced garbanzo bean spread, lentil salad with watercress and goat cheese, saffroned millet with raisins and walnuts, and herb-coated yogurt cheese. Sample menus provide new ways to celebrate every occasion—whether secular or religious—while experiencing the rich legacy of the delicious cornucopia that sustained the ancient Hebrews and early Christians.

A Biblical Feast: Ancient Mediterranean Flavors for Today's Table

Cookbooks, Food & Wine

Kitty Morse

Regional & International

La Caravane Publishing

This international collection offers dishes made with fresh vegetables including appetizers such as watercress asparagus roll-ups; soups and stews such as Moroccan vegetable tagine and green-on-green gumbo; and main courses such as corn-on-chili pie, egg-plant enchiladas, mushroom ravioli divan, and moo shu vegetables. Beans, pasta, rice and grains are also featured in combinations: Indian garbanzo beans with fried garlic and peanuts, egg noodles with artichokes and whiskey saffron sauce, wild rice with butternut squash and blackened pecans, and barley cabbage rolls.

365 ways to cook vegetarian

Cooking by Ingredient

Barnes&Noble Books

365 Ways to Cook Vegetarian by Kitty Morse (2004) Hardcover

Barnes&Noble, Inc.

Behold, a singular structure soars above the banks of the Oum er-Rbia, Mother of Spring River, within the ramparts of the 16th century medina of Azemmour, Dar Zitoun, erstwhile House of the Pasha. Into her late father's painstakingly restored riad, Moorish mansion, the author of Mint Tea and Minarets, an expert on Moroccan cuisine and heir to the property, warmly coaxes you. Generations of cooks and centuries of celebration there sweeten the invitation. Dar Zitoun has many delicious stories to tell. An hour south of the author s native Casablanca, scour the Azemmour souk for seasonal ingredients, then meet Dar Zitoun's gifted cuisinier/gardien Bouchaïb to concoct aromatic tagines. In the footfall of her recently deceased father, the author uncovers the provenance of her culinary passion: Dar Zitoun was an ancient cooking school. Follow Kitty as she seeks out bibi beldi, free-range turkey, at a farm on the Doukkala plain and is instructed in falconry by Kwacem tribesmen, the only commoners authorized to capture and train the raptors. Frequent a local camel market and hunt for the source of the Oum er-Rbia in the High Atlas Mountains. Having grown up in North Africa during the French Protectorate, a unique time in history, the author has a pied-noir's rarified perspective. Fresh burdens as her father's executor, including a marathon quest for the riad's title through Morocco s Byzantine legal system, help build an appetite, as do the family recipes that accompany the tales just told and the amusing cast of characters in this cultural mosaic that characterizes the northwest corner of Africa, Al Mahgreb Al Aqsa, Land Where the Sun Sets.

Mint Tea and Minarets: A Banquet of Moroccan Memories

<div>Une structure singuliÈre se dÉtache des remparts de la mÉdina d'Azemmour, ville historique qui surplombe le fleuve nommÉ Oum er-Rbia ou la MÈre du Printemps. Voici Dar Zitoun, autrefois connue comme la « Maison du Pacha ». L'auteure, experte en cuisine marocaine et hÉritiÈre de la propriÉtÉ, vous invite chaleureusement dans le riad soigneusement restaurÉ par son pÈre. Lieu de rencontre pour des gÉnÉrations de cuisiniÈres, Dar Zitoun regorge d'histoires dÉlicieuses et de personnages amusants qui composent cette mosaÏque culturelle de ce coin de l'Afrique du Nord. À une heure au sud de Casablanca, ville natale de l'auteur, venez flÂner dans l'ancienne mÉdina, ou parcourez le souk, marchÉ fermier hebdomadaire, À la recherche d'ingrÉdients de saison, puis entrez en cuisine À Dar Zitoun pour vous dÉlecter de tajines aromatiques ÉlaborÉs par le fidÈle BouchaÏb, le gardien/cuisinier. Kitty Morse dÉvoile l'origine de sa passion culinaire À travers des recettes de famille comme le couscous de bibi beldi, la fameuse dinde des Doukkala ; ou lorsqu'elle achÈte son huile d'olive À la source. L'auteure initie le lecteur À la fauconnerie avec des membres de la tribu des Kwacem, l'accompagne au souk aux chameaux, et remonte aux sources de l'Oum er-Rbia. Entretemps, Kitty dÉcrit ses aventures en tant qu'exÉcutrice testamentaire de son pÈre et, par le biais du systÈme juridique byzantin marocain, elle poursuit un marathon judiciaire de 15 annÉes en quÊte du titre de propriÉtÉ du riad.</div>

Le Riad au Bord de l'Oued (French Edition)

La Caravane Pub.

Edible flowers: a kitchen companion with recipes

Millennium Books

In this revised and expanded edition, acclaimed writer and cookbook author Kitty Morse shows you how to easily and beautifully incorporate edible blossoms into your cooking. With more than three dozen recipes that are as pleasing to the palate as they are pretty on the plate, Edible Flowers: A Kitchen Companion with Recipes is a delightful little book featuring delicious and imaginative dishes. Both sweet and savory, Kitty's recipes move edible blossoms from a garnish to center plate Arugula Arugula Bisque; Baked Salmon with Borage Raita; Lamb Tagine with Fava Beans &amp; Fennel Four Ways; Lavender Shortbread; Lemon Verbena Tea; Orange Blossom Preserves; Quinoa, Begonia &amp; Crab Verrine; Rose Petal Sorbet; Tofu Lettuce Tacos with Cilantro &amp; Mint; Turkey Calendula Roll-Ups; Zucchini Blossom Quesadilla with Pico de Gallo; and Geranium Yule Log. Gorgeous full-color photographs of the flowers and the food show off endless creative possibilities.

Edible Flowers: A Kitchen Companion with Recipes

Chefs Press

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Books by Kitty Morse