Kitty’s Bio

Kitty Morse

Kitty Morse

Award-winning author Kitty Morse was born in Casablanca, Morocco, of a French mother and British father. She emigrated to the United States at the age of seventeen. While studying for her Master’s Degree at the University of Wisconsin-Milwaukee, Kitty catered Moroccan diffas, or banquets, and went on to teach the intricacies of Moroccan cuisine in cooking schools and department stores nationwide. In June 2002, she conducted a Culinary Concert on Moroccan culture and cuisine hosted by Julia Child, as a benefit for the Harry Bell Foundation of the International Association of Culinary Professionals. From 1983 to 2007, Kitty organized an annual tour to Morocco that included culinary demonstrations in her family home, a Moorish riad south of Casablanca.

She is the author of a memoir and nine cookbooks:

Mint Tea and Minarets: A Memoir of Morocco with Recipes (La Caravane, November 2012)

www.mintteaandminarets.com

Finalist in the San Diego Book Awards, June 2012

  • The Scent of Orange Blossoms: Sephardic Cuisine from Morocco (Ten Speed Press, 2001). Co-authored with Danielle Mamane. Food photography by Owen Morse.
    • Nominee, Best Foreign Cookery Book, World Cookbook Awards, Perigueux, 2002
    • One of San Francisco Chronicle’s Ten Best Cookbooks for 2002
  • Couscous: Fresh and Flavorful Contemporary Recipes
    (Chronicle Books, 2000). Out of print.

    • Nominee, World Food Media Awards, Jacob’s Creek Best Soft cover, 2001
    • A selection of the Book of the Month, Good Cook Club
  • Cooking at the Kasbah: Recipes from my Moroccan Kitchen (Chronicle Books, 1998). Second printing, October 2007. Location photography by Owen Morse.
    • Finalist, World Food Media Awards, Michelin Australia Best Food Book, 1999
    • First place (cookbook category), San Diego Book Awards, 1998
    • London’s Daily Telegraph, Cookbook of the Week, April 1999
    • San Francisco Chronicle, list of best selling cookbooks, October 1998
  • Rezepte aus der Kasbah
    German translation, March 1999.
  • A Biblical Feast: Foods from the Holy Land
    (Ten Speed Press, 1998). Czech translation, Spring 2000. Polish translation, October 2001. Out of print.
  • A Biblical Feast: Ancient Mediterranean Flavors for Today’s Table (La Caravane, 2009)
  • Second edition
  • The Vegetarian Table: North Africa
    (Chronicle Books, l996). Part of the popular Vegetarian Table series. Out of print.
  • Edible Flowers: A Kitchen Companion with Recipes
    (Ten Speed Press, 1994). Photography by Owen Morse.
  • Edible Flowers poster
    (Ten Speed Press, 1994).
  • 365 Ways to Cook Vegetarian
    (HarperCollins, 1994.) Reprinted by Barnes and Noble (March 2000).
  • The California Farm Cookbook
    (Pelican Publishing, 1994). Photography by Kitty and Owen Morse.
  • Come with me to the Kasbah: A Cook’s Tour of Morocco
    (1989.) Out of print.

In my Mother’s Kitchen (Penguin USA, 2006). Contributed Pastelitos and Memories.

In the works:

What do you do with Salted Preserved Lemons: A Primer

PUBLIC SPEAKER: Kitty has been a guest on public radio, and has been interviewed twice on the BBC’s The World. In 2003, she participated in The Book and the Cook event in Philadelphia (PA). She has been a featured presenter for the Chicago Culinarians, the Los Angeles Times Festival of Books, the City of Chicago, the California Farm Conference, the convention of the International Association of Culinary Professionals, Kraft Foods USA, the famed Golden Door Spa (Escondido, CA), and, on three occasions at the Ahwahnee Hotel’s annual Chef’s Holiday in Yosemite National Park, as well as many other venues. In 1992 and 1999, she gave seminars on North African cuisine and culture at the Smithsonian Institution in Washington, D.C.

TELEVISION: Kitty has appeared on Sarah’s Secrets, hosted by Sarah Moulton of the Food TV channel, all national affiliates in San Diego (CA), as well as Morocco’s national television and Baja California’s (Mexico) Canal Azteca. She presented her book, A Biblical Feast, on the QVC shopping channel. Her two part series, Fresh from the Farm, which she produced and hosted in 1994, still airs on cable channels in San Diego County. For over a year, she held a regular spot on California Heartland, a weekly, statewide series focusing on California’s agriculture.

PRINT MEDIA: One of Kitty’s menus was featured in the January 2002 issue of Bon Appetit magazine, under the heading, Moroccan Cuisine: Cuisine of the Year. Once a weekly contributor to the Los Angeles Times, Kitty still writes regularly for a number of national publications. Her recipes have been featured in the New York Times, the Washington Post, the Chicago Tribune, the San Jose Mercury News, the San Diego Union Tribune, Sunset (as one of The Best Chefs of the West), Fine Cooking, Cooking Pleasures, Pillsbury’s Fast and Healthy, Aramco World, Gastronomica, Eating Well, and Cooking Light magazines. Kitty belongs to the Independent Booksellers Association (IBPA.)

65 thoughts on “Kitty’s Bio

  1. aneesa

    I own a small Indian/Moroccan Boutique in upstate New York and am interested in selling your cook books at the store. Would greatly appreciate it if you can put me in touch with the right people.
    Sincerely,
    aneesa

    Reply
  2. Kitty

    Thank you, Moulay, for your comments.  Does Kasbah House (I visited your webpage http://www.kasbahouse.com)carry tagines etc…? I have such fond memories of the Touarga. We were the first to take food groups to the school way back when. Please give Khadija my best.


    Reply
  3. Dawn Shears

    wow, kitty:  so nice to see you are still as busy as ever!  this is Dawn…remember, Lana and I worked together in Fallbrook?  now Lana and i are working together again.  anyway, glad to see your blog to share with my foodie friends up here in Oregon!

    Reply
  4. Sue Lieberman

    Love to talk to you again about having the Moroccan FEast this New Year's Eve.  We spoke last year and I need a refresher call!  Thanks, Kitty.  Sorry we never got together after our last time……..will try again.  Sue

    Reply
  5. Kitty

    Thank you! it is out of print, so I hope you can find a copy somewhere. Couscous is my absolute favorite comfort food! I make my Couscous Gumbo, and Couscous Quenelles regularly! Enjoy!

    Reply
  6. Sue Lieberman

    Kitty, my Moroccan New Year's party was fabulous, thanks to your coaching and encouragement.  Your recipes were wonderful and the b'stila was the hit of the evening.  I made 3, frozen them, per your instructions, and everyone LOVED them!  thank you, thank you, THANK YOU!!!  Hope to see you soon,
    Sue Lieberman

    Reply
  7. Salomon Bensimhon

    I was a classmate and friend  of Jacques Mamane from Fez.We also have common relatives.. I have been the US for 60 years.I am a retired neurologist .I am sure i also knoww Mrs.Mamane but time blurs recent photos with the past..I am  using you book profusely and successfully …I wonder if you went to the cours complementaire of Casa on boulevard d'Anfa.(served one year there) .I have some photos of Jewish life inFez, if interested contact me. thank you for your book .Salomon Bensimhon

    Reply
  8. Kitty

    Bonjour et merci.
    Non, je ne suis pas allee au cours dAnfa. I went to the Carmel at l'Oasis then the  Lycee de jeunes Filles. I am delighted you recognized faces and people in our book. I forwarded your e-mail to my co-authoer, Danielle, in Fez. A bientot!
     
    kitty

    Reply
  9. Audrey Shabbas

    Just read your article on Esteban in Saudi Aramco World (March-April 2002. . . Jan/Feb 2002 featured a story about ME). . . I have further information of interest to you and the Housers of interest.  The puebla people have a kachina that represents Esteban and I have been collecting kachina dolls that depict this "black Mexican" who is not a hero, but used in ceremonies to frighten children (he was seen as coming "with the conquistadors").  In any case, I'd like to share this with you and the Housers if it is of interest?
    Audrey Shabbas – no website for me personally, but you can goggle me.

    Reply
  10. Karin

    I received "Cooking at the Kasbah" in 1998 as a gift and have since purchased and gifted three other copies.  Great cookbook!  
    I am planning a Moroccan-themed party and will be making my favorites, but I wondered about making ahead and freezing. While I rarely do that, I'm expecting quite a crowd and I'd like to serve a variety as I am expecting quite a few folks who are Moroccan food neophytes.  
    You graciously tell us how to freeze the B'stila, but I am wondering if other dishes would also work or if they could made up to a point and then frozen.  Specifically, the mrouziya, tagine bil kok and the chicken with preserved lemon.  Can you give me any advice?   
    Thanks very much!
     
    Karin Kief

    Reply
  11. Kitty

    Yes, you can freeze mrouziya. Adjust the flavors when it's thawed, perhaps add a little honey. Tagine Bil berkok (oops! there's a typo in the title), tagine with prunes, freezes well too. Save a few prunes for garnish when it's reheated. Chicken with preserved lemons freezes well too, though reserve  preserved lemons for reheating and adjusting the final taste. Thighs work better than chicken breast in this case, for the breast tends to dry in the freezer. I hope this helps. Tell me what happens! Bismillah!

    Kitty

    Reply
  12. Karin

    Great! Thank you so much your help and super quick response.  
    I will for sure let you know how it turns out.  
    -Karin

    Reply
  13. Sue Lieberman

    I just wanted to add that Kitty coached me thru a big Moroccan party that I had for New Year's Eve….bout 100 people and I did all of the cooking ahead and froze most of the dishes.  The b'stila was fabulous, froze and cooked well and was the hit of the party.  


    I am traveling, and don't have either the cookbooks or my notes with me, to give you the names of the other dishes, but everything that Kitty said would work, freeze or be easy at the last minute WAS.  The beef skewers cooked and froze fine.  The Moroccan cigars froze and baked well last minute, the several cous-cous recipes worked fine.  I did the onions for one a few days ahead, plus some of the other components, then they whipped up quickly at the end.  I decorated the table with brown lunch bags rolled down and filled with spices, ala the spice market in the Casbah, and moved the furniture out of the family room and put all sorts of pillows on the floor.  Everyone said it was the best party ever (I do a themed party every New Year's Eve) and the credit all goes to Kitty's coaching and recipes.


    Hope you enjoy yours as much as I did mine!
    Sue Lieberman

    Reply
  14. Tim & Melissa Crawford

    Nice meeting you – fun evening.  Hope we can get together again.  Don't have your e-mail address.

    Reply
  15. Mike Jackson

    I'm trying to find out what happened to the poster company 10 speed press. I know your husband took some of the photos for those posters. Random House is who answers the phone there now and they are of no help what-so-ever I've asked them 4 times and they just keep telling me they closed and went out of business……I know that. So where are the original works of art?  Did they go back to the artistist themselves or did someone else buy them?

    Reply
  16. Kitty

    Hello: Ten Speed was purchased by Crown Books in 2009, I believe. The posters went out of print years ago. If you need one or two flower posters, I still have a handful in stock. I have no idea were the originals are save my own.

    The posters were published by Celestial Arts, a division of Ten Speed. Voila that's all I know!

    Kitty

    Reply
  17. Jeane S.

    Hi Kitty – so good to talk with you the other day and reminisce about Morocco.  I am making your recipe for Cous Cous Casablanca.    I make it in the crock pot (cut the amount of liquid since it doesn't have the chance to boil down) and just use whatever vegetables I have in the refrigerator.   It always comes out great, just like all your recipes. 
    Jeane

    Reply
  18. Kitty

    Smart lady! I also use my crock pot for making couscous and tagines. This weekend, it is bestila. Make it now, bake it later! That's the beauty of many Moroccan dishes. See you on thiscoast soon, I hope. 

    Reply
  19. Deborah Silverman

    I have a question about your Mouna recipe from The Vegetarian Table: North Africa…The recipe calls for dissolving yeast and 3 TBLPS water, then adding 2 tsp. sugar and ONE CUP FLOUR. This comes out very dry. HELP, PLEASE!

    Sincerely,
    deborah silverman
    friday harbor, washington

    Reply
  20. Kitty


    Dear Deborah:
     Thank you for your feedback. The Vegetarian Table: North Africa has been out of print for so long, I am glad you still make use of it!
     As far as the recipe for mouna goes:
     I have to confess I haven’t made mouna in a long time. I will have to do that soon. What I can suggest at this point is to add half the flour I call for (1/2 cup) to the yeast and sugar mixture. Add a tablespoon or two of water, if needed.(Much depends on the weather in baking. Did you bake on a hot day?)
    You could substitute cake flour for the all-purpose flour. Mouna, is after all, a sort of brioche. Add the remaining ½ cup flour to the 3 cups called for later. If the dough is somewhat too sticky after kneading, add a little flour, by tablespoons, until it no longer sticks to the sides of the bowl.
     You can use a beater with a dough hook to knead the dough. Let the mouna rise for at least 1 hour if not longer
    Mouna is rather a dry “brioche” and should be consumed in a day or two. It is great toasted!
    I hope this helps. Please let me know the results.
     
    Kitty

    Reply
  21. gigi

    I love your recipes Ms. Morse, thank you for them. Also, I hope you can help me with another desire–for the Argan tree. Are their sellers that you could recommend?
    gigi

    Reply
  22. Kitty

    Gigi, I believe I answered your question in a private e-mail. You will find a couple of argan oil purveyors in my blogroll on my home page. I also wrote a lengthy article on Argan Oil for Saudi Aramco World magazine a few years back. You may want to search their archives.

    Reply
  23. J Westlund

    Dear Kitty…I have been using Argan Oil for awhile and find it good for so many things – my skin, food flavoring, etc.  I'm wondering if you know if it is OK for cats.  My cat seeks out my bottle and I am not sure if he should be imbibing.  If you know, I would very much appreciate some information.  Thanks.
    J

    Reply
  24. Kitty

    Dear J:

    Truly, I have no idea. I would assume that, because argan oil is so beneficial to humans it wouldn't have an untoward effect on cats? I would suggest calling an importer directly to find out.

    Sorry!

    Reply
  25. Anne Marshall

    Kitty, we traveled with you 11 years ago and have cooked many Moroccan dishes since.  I am looking for a suggestion as to what to serve with seafood b'stila, the recipe from your Cooking at the Kasbah.  We are starting our dinner with salads and using the b'stila as the main course.  Thanks so much.
    Anne Marshall

    Reply
  26. Kitty

    Anne, I believe I answered your questions in an e-mail. I use fresh, vine ripe tomatoes when they are available in season. In winter, when they start to look and taste like cardboard, I prefer canned diced tomatoes, especially if I am making a sauce or a cooked salad, and I plan on simmering them for a while. Bismillah!
     
    Kitty

    Reply
  27. SF Teena

    Hello, Kitty! I heard you speak & demonstrate at Omnivore Books and am inspired to cook Moroccan foods. I started my first batch of Preserved Lemons – your instructions say that all the lemons should be covered in juice. However I used a taller mason jar and only the bottom lemon is half immersed in liquid. Should I purchase more lemons to add juice in the next couple of days before I leave it alone for the next 4+ wks? or should I plan to "turn" the jar now & then to make sure the top lemons are bathed in lemon/salt juice? Thanks!

    Reply
  28. Kitty

    Hi Teena:
    Thanks for the feedback. You should fill the jar with as many lemons as it will hold. Add lemons filled with salt, press down. Let stand overnight. The next day, add more lemons if the juice from the lemons IN THE JAR hasn't reached the top to keep the lemons submerged IN THEIR OWN juice. DO NOT ADD extra juice. In 2 or 3 days, the juice in the jar will cover the lemons. Seal the jar. Set on the kitchen counter, and THEN start inverting the jar to disperse the salt.  
    As I explained during my demonstration, the most important ingredient is patience! In 4 or 5 weeks, the juice will turn to a syrupy consistency, and the lemon rind will be soft enough to cut with a fork. Hope this helps. Keep me posted. 

    Reply
  29. Jim Collins

    Hi Kitty,  You have led an interesting life.  I read your article on the argan Tree in the 2004 Saudi ARAMCO World.  Unless you know somewhere here in California that I could purchase viable seeds or seedlings from the argan tree, could you bring back a couple seeds on your next trip to Morocco?  My motivation is entirely curiosity, so don't go to great trouble or expense.  I would like to try growing a tree here.
    Take care,
    Jim

    Reply
  30. kitty

    Dear Jim:
    What an interesting query. Argan trees are endemic to the area around Essaouira in southern Morocco, as you read in my article. The climate there is arid and dry. Where are you located? US Dept of Ag has restrictions on bringing in seeds from overseas unless they have been cleared for import. Have you tried a botanical garden such as the one in Arcadia, CA, I believe, or U C Riverside's botanical collection, in Riverside, CA. They might be able to help.

    Reply
  31. Amos

    Hi Kitty,

    As it happens I too have just read your article on argan oil.  I'm a reporter for SBS Television in Australia and I'm interested in the attempts to conserve the forests and promote local development by commercializing the oil production.  I'm not sure if you've been back to the area since 2004 but  I'd love to chat to you about it – would you be able to send me a contact number and let me know if it's OK to call you sometime later today or tomorrow?  Many thanks.
    Amos Roberts

    Reply
  32. Tracie

    That makes three of us who've read the 2004 Saudi ARAMCO World article on argan oil.  Excellent piece!  I'm a vegan chef-in-training interested in obtaining a viable, long-term reliable source of argan nuts for culinary usage.  Could you point me toward a current person or group who could help me with import into the U.S.  I'm in Boston?  Many thanks!

    Reply
  33. Kitty

    Hi Tracie: I know of sources of argan oil, but not of argan nuts. Have you spoken with the US Dept of Agriculture?Their are restrictions sometimes in importing seed or nuts. You might want to contact an arboretum on the East or the West Coast. Or try contacting an importer of argan oil in the US, and work backwards, to the source?
    Thanks for writing.

    Reply
  34. Kathy

    I would like to make your recipe for Barley Bread with Cumin. I live in Encinitas and have not been able to locate barley grits (tried Whole Foods, Jimbos and Stater). Do you have a local source or would another grain work?
    Thank you and Happy New Year.

    Reply
  35. Kitty

    Thank you for your note.

    I was looking for barley grits at Frazier Farms, and couldn't find any. I used to find Bob's Red Mill brand. Perhaps on the Internet? If not, you might grind barley into coarse flour in your blender?
    Happy New year,
     
    Kitty
    Reply
  36. Salah

    Le Bonjour d'Arizona,
    Madame Kitty, I just read your article about Esteban of Azzemour…I traveled after to your blog to read more about your stories and recipes.
    I was born in Casablanca, lived between  Mazagan (El Jadida), Azzemour and Casablanca. I moved after to Paris, Lille, Strasbourg…again to Casablanca, Boulevard "El Ziraoui"…after to Flagstaff, Arizona…and the story goes…
    I do not know how to start my story, I am crying now…of happiness and memories about all those Cultural, Religious, no Religious, Humanist, Universal bridges, "Heritages" and ingredients  …that I am proud about  and that The "Cuisine" can make us to remember,  the real meaning of  life, respect and "Vivre ensemble"…
    I will make a Tagine with Prunes and beef this week end…
    Merci .
    Salah
     
     

    Reply
  37. Cindi

    I love your books! I have a question about the fruit pictured at the top of the page (small, red/orange, in the baskets).
    I had this fruit in Fez, Morocco about 10 years ago. I am pretty sure I stuffed myself silly with it! But I can't remember the name of it, and I ask every Moroccan I come across, and they don't know either.
    Can you tell me the name of this fruit?
    Thank you,
    Cindi

    Reply
  38. Kitty

    Hi Cindi:
    I had to search for the picture, since it changes. The reddish fruit with the spiked skin in the plastic tubs are called arbouse (in French), and arbutus berries in English. I am having a senior moment and can't think of the Arabic name. They taste a bit like a sweet loquat. They are quite popular in Fez, but rarer elsewhere in Morocco.
    Thanks for asking.

    Reply
  39. Tom Kosakowski

    I have the recipe and am going to try to make warka / brik dough for chicken b'stilla, and if that fails will use filo dough.  However, I wonder if you know where to buy warka or brik dough.  (I remember eating the 'brik' sandwiches in Tunisia, much like crispy taco shells filled with tuna and a runny fried egg.)
    Thanks much, Tom

    Reply
  40. Kitty

    Hi Tom:
    A good substitute for "real" warka (or brik) dough are Filipino lumpia wrappers.You can find those at Filipino, Middle eastern, and Asian markets. In some big Vietnamese markets carry "egg roll" skins which they also call brik dough.
    Yes, briks, or breiks, are an iconicTunisian specialty. And the egg yolk has to run down your chin!

    Reply
  41. Thomas McCoy

    Hello Kitty - 
    My wife Cathy informed me of your pain associated with using the mouse and computer. 
    I am familiar with the cause and have developed a solution that I will share with you.
    The cause is due to the unnatural positioning of the hand, wrist, and arm while using the mouse. The hand is twisted at a 90 degree angle and the elbow is forced outward, hanging all that weight and tension on the shoulder. 
    I have developed a mouse platform (not pad) which angles the mouse 30 degrees off center, thus relieving the pronation to the wrist and arm. The product has proven effective over several years and I am now bringing it to market. It is in the prototype stage.
    I would be glad to provide you with a prototype at no cost. Asking only that if it does provide you with relieve AND you wish to share your healing story with others, that you please do so. But with no obligation to do so and with the assurance that I will not use your name to promote it unless you allow me to.
    The device works Kitty. You'll see it on the market in 9-12 months. If you would like to receive a prototype please let me know where to send it.
    Sincerely, 
    Thomas McCoy
     

    Reply
  42. Lena Torslow Hansen

    Hi Kitty and Owen,
    I hope you are both all right ?  Long time no see.
    The email I have for you does not seem to work.
    I drive to La Jolla for an exhibition opening tomorrow Saturday and will be there through Monday am.
    I have long wanted to see the Oceanside Museum of Art, but of course they are closed on Monday.
    Sorry to ask you, but how would you like if I come to visit you on Monday and leave Tuesday morning for Oceanside.
    I would be happy to take you and Owen to dinner Monday night for the gesture.
    Also I remember you collect colored glass and seem to remember I brought you red candleholders at one time, but the color you collected was it BLUE ?  or another color ?
    Hope to see you, please let me know.
    Best,
    Lena

    Reply
  43. Carol Abercrombie

    Hello,
    Our monthly publication for the 50+ in Southern Oregon includes a
    suggested reading list in each issue.  Your book,Edible Flowers, was proposed as a possibility for the list.  If you are agreeable to a review of your
    book in our publication, would you be able to provide a high
    resolution image of the cover for the July issue?  We would need it by
    June 24th.  If you have a website, we can include that url (which can
    be reached by readers through our website.  We would also include a
    description of the book – (80-100 words)which you can provide or we
    can obtain from a website.  If you would like further information,
    please email or go to our website youngatheartnews.com

    Thank you for your consideration.

    Reply
  44. Jacqueline

    Hello Kitty,

    I am a journalist doing research on Palestinian cuisine. Specifically, I am trying to find dishes served during the time of Jesus that Palestinians eat today. Mansaf is one example of this, which can be found in Genesis.

    I am having a difficult time finding answers online. Can you recommend any books that might be of help? Perhaps one of your books would be helpful? I am very familiar with Palestinian cuisine, but am not familiar enough with the Bible to make the connections. Is Zaatar the same as the biblical hyssop? Bethlehem is the home of wild wheat and Palestinian eat green wheat, freekeh, with baked chicken or in soup. Not sure if this can be found in the Bible.

    Anyway, I'd really appreciate some direction on this.
     
    Many thanks,
    Jacqueline

    Reply
  45. Kitty

    Dear Jacqueline: Thank you for getting in touch. I am no expert in (modern) Palestinian cuisine. The recipes in my book, A Biblical Feast, are based upon the 84 food stuffs in the Old and New testaments. Since there are no recipes in the Bible (except for a list of ingredients for Ezekiel's bread in Ezekiel 4:9), I developed the recipes based upon these ingredients which I think of as the original "Mediterranean diet."  The introduction to A Biblical Feast might be helpful to you. The best reference book I found for the subject at hand is Plants of the Bible by Harold and Alma Moldenke, PhDs and researchers. Hope this helps!

    Reply
  46. Peg

    Kitty
    I hate to trouble you, but I ordered a copy of "Mint Tea and Minarets" via Paypal on Dec 17 and have not yet received the book.
    Can you help me out? Merci!

    Reply
  47. Judy Gilliard

    Kitty,
    I still remember that wonderful class I took from you in Palm Springs, CA. Since then I have had a true adventure living around the US…going where the work was, Dallas, Denver, New York City, NE, WI now back in NE. I have love the adventure in food in each region of the US. My family is all in CA and we meet to vacation in Montana…and of course I make trips back home to CA. I am teaching and still doing my radio show. I would love for you to be a guest on the show it airs Sunday’s at 10am CT…my preference is always live, however I can also tape an interview at your convenience. Also please give your publicist my information as I would love review books and will most definably talk about them and do some recipe from them, oh I am also doing TV now, can you believe it!!!! Who would have thunk it 20 years ago maybe…I have some of your books and am going to start teaching some Moroccan classes so did a search for you…you have been a busy lady!
    With great admiration,
    Judy Gilliard
    2717 Everett St
    Lincoln, NE 68502

    Reply
  48. Elisabeth Woesle

    Bonjour Kitty,
    On s’est rencontree plusieures annees de cela a l’ecole de la Nativitee. Je suis la femme du chef de cuisine du Mille Fleurs et je suis pieds noir . J’aimerai faire des Makrouts mais ou puis-je acheter de la semoule moyen a San Diego
    i
    Merci d’avance.
    Elisabeth

    Reply
  49. Vanessa Abisror

    HI Kitty,
    This is Vanessa Abisror, Daryl Oran’s daughter! Remember I brought my dad (who is originally from Morocco) to your book signing at the Olive Oil store? I’m not sure if this message will get to you, but I wanted to give it a try. As you may have heard from my mom, I am engaged! My fiancé Matt (that you may have remembered meeting a couple of times) and I are looking for a spot to hold our wedding ceremony. Of course we want it to be Moroccan themed and a somewhat intimate setting. We have about 110 guests. We have the spot where the reception will be (Matt’s parents backyard), but are still looking for a place for the ceremony. Since you are probably very knowledgeable about areas/places that have a Moroccan feel, I was wondering of you had any ideas or suggestions for me. Thanks so very much and hope all is great with you!
    Vanessa

    Reply
  50. Michael

    Hi,
    We live in San Diego, California. There is a tropical fruits farm located in Fallbrook, CA named Emerich Garden. However, Googles a few times, but there is no web information about Emerich Garden. Only a link to Kitty Morse web site.
    Does anyone has any information (phone or website) about Emerich Garden? It is much appreciated for your time.

    Reply
  51. Kitty

    I answered on your private e-mail. Hope that helps.

    The only nursery I know of these days is Exotica Nursery in Vista, a paradise for rare fruit growers!

    Reply

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