March 7th, 2013 | Blog, Book Reviews, brains, cookbook, cooking, Morocco, offal, recipes, sheeps head, tajine, traditional
One of my friends recently posted on facebook about picking up this amazing little cookbook Moroccan Cooking in a second hand store and mentioned that it had a recipe for thistle tajine in it. That immediately got my attention so I got me a copy off of amazon and I don’t regret it! A big thanks to Annie for sharing this! I’d love to hear from other folks if they have favorite traditional world cookbooks like this.
This book is a real treasure of traditional food rituals, and I was delighted to find a recipe for sellou in it as well as other tips on the types of utensils used in cooking and preparation of curds and whey. There are also plenty of great recipes for vegetarians, although it is not a vegetarian cookbook.
Looking through the recipes brough up all kinds of memories from when I studied in Morocco in 1995. I was studying food preparation rituals so I had the opportunity to eat some really tasty food. One of my less tasty memories was during the feast of Aid when every family kills a sheep. During that time the air was full of a metalic smell which hung on you. My Moroccan mother had prepared a delicious dinner with all of the parts of the lamb. But for some reason that evening both my Moroccan brother and sister disappeared on various pretenses and didn’t show up for dinner. I didn’t mind, thinking that there would be all the more for me, until my mother passed me a plate of some thing that looked quite strange and she wouldn’t tell me what it was.
When I tried it, it tasted like mackeral and I have never been much of a fan of that, so I wasn’t too pleased, after I had managed a few bites though, she suddenly tells me that it was the brain of the sheep! I didn’t like it at all. But she had a good laugh. She said she didn’t want me to have an impression that I wouldn’t like it before trying it, so she didn’t want to tell me what it was. It was a good experiment. But perhaps I would like brain cooked in a different manner like these fritters by anoffalexperiment. I haven’t tried it. But after reading this recipe from the cookbook I feel even less like trying it! Perhaps we can get anoffalexperiment to try this recipe for us, since she recently posted about making head cheese.
January 30th, 2012
This amazing article by Liz Blake, guest writer for Wake Up World lays out in 11 points just how different the idea and act of eating is in a world full of respect, companionship, symbiosis, transmogrification, love, sharing and co-creation. What a contrast this world is to the one of manipulati ...
October 6th, 2011
Back in 1999, after studying at the Culinary Institute of America in Hyde Park New York, I was highly disillusioned with the US -- the greedy consumer mentality and the increasing amounts of GMOs in the food (which everyone thought I was nuts for being concerned about at the time!) so I fled to Myan ...
February 15th, 2011
I originally stumbled across this great Instructable detailing how to make a straw slow-cooker, and was so thrilled by it that I soon made one myself. After the first attempt I discovered that it made a great incubator for home-made yogurt (I currently incubate my yogurt for around 24 hours for maxi ...
January 11th, 2011
I'm really behind in posting as we haven't been feeling too well. We spent the first 10 days of 2011 purging in the most visceral of ways--right when I was planning a whole bunch of cool posts. As a result I am feeling quite frustrated. I thought I was gonna be on top of things this year--instead I ...
September 15th, 2010
The sight of this poster was common around America during World War Two.
You can say it's propaganda. That was the original intention, but I can't think of a better set of food principles, beautiful in their simplicity. . .
The Food Commandments
1- Buy it with Thought
2- Cook i ...
March 11th, 2010
During the Winter Olympics I helped out at Lazy Gourmet which was very busy catering to French House, General Electric Hosting, Price Waterhouse Coopers, events for the Polish Government, Vanoc, Richard Branson and a bunch of other stuff. Given this line up, and knowing Lazy Gourmet's reputation as ...
July 22nd, 2009
Chinese philosophy holds that life force, or qi, comes from breath and food.
I recently came across a very special book called The Feng Shui Cookbook: Creating Health and Harmony in Your Kitchen by Elizabeth Miles. Although this book is small and easy to overlook it is a very different breed th ...
August 12th, 2008
Good Food for the New Generation
We have filmed and are editing a new series that demonstrates how to prepare foods that will nourish babies as they grow inside their mothers. These foods are also beneficial for couples with fertility issues and for young children.
The foods and recipes ...
October 4th, 2007
An Introduction to Myanmar Cuisine by Ma Thanegi
I had a great opportunity to meet Ma Thanegi, the amazing lady who authored this book, while in Myanmar (Burma). She is full of the spirit of adventure and has had some amazing experiences in her travels that she shares with vibrant energy. S ...