KITTY MORSE, COOKBOOK AUTHOR

...Edible Flowers? Pick One!

Coming soon:

What do you do with Salted Preserved Lemons:
A Primer Join the mailing list for updates.

Amazon shorts. Check out Kitty’s Couscous and Tagines: Two Moroccan Classics . A new program featuring previously unpublished short-form literature. Each piece is available exclusively at Amazon.com, is transmitted in a digital format, and costs only $0.49.
Online purchase information.

Pastelitos and Memories chapter contributed to In my Mother's Kitchen, an anthology published by Penguin USA, May 2006.

The Scent of Orange Blossoms: Sephardic Cuisine of Morocco -- Finalist, Best Foreign Cookery Book, Gourmand World Cookbook Awards, Perigueux, November 2002. Co-written with Danielle Mamane, of Fez, Morocco. Food photography by Owen Morse. . .
Online purchase information.

"Morse. . . teams up with Mamane, a resident of . . . Fez, to bring the unique cuisine of Moroccan Sephardic Jews to the American table . . . Also interspersed throughout are letters from mothers to their daughters recounting special events and personal reminiscences of Moroccan Sephardic life. . .These welcome additions to the recipes provide charming pictures of a lifestyle and culture, and make this volume as enjoyable to read as it is to cook from."

• Publishers' Weekly, Nov. 19, 2001

Couscous. OUT OF PRINT -- Bored with spaghetti? Tired of rice? Discover the exotic world of couscous! Fluffy and foolproof, couscous cooks in in less than five minutes and makes a perfect accompaniment to any dish! North African cuisine, couscous is a hot trend in contemporary cooking--and author Kitty Morse is here with the most exciting and inventive ways to get couscous beyond the land of Casablanca and straight into your kitchen. From Couscous Paella to Couscous Mango Mousse, Couscous will revolutionize your culinary repertoire. You may wonder what you ate before discovering this versatile and delectable staple. . .
Online purchase information.

". . . Here, this one woman culinary embassy presents 50 couscous recipes, only a handful of which come directly from North Africa. The rest are her own contemporary, even trendy inventions . . . The book thus demonstrates that Moroccan ingredients and flavors are not only delicious and healthy, but also extremely adaptable, as Morse presents intriguing novelties and variations, that may indeed revolutionize your kitchen, as the cover claims."
Saudi Aramco World, September/October 2000

". . . Her latest is filled with bright and inviting pictures and more than 45 recipes that use couscous in entrees, side dishes, and even desserts. . . A recipe that was part of the couscous tradition in West Africa is a Togolese coucous and chicken in peanut sauce . . . the grain also adapts itself well in desserts such as in a pineapple and banana tamale or a mango mousse that is like a rice pudding but has a finer and more interesting texture . . . "
San Diego Union Tribune, Wednesday July 26, 2000

A Biblical Feast. OUT OF PRINT -- Herb coated goat cheese, pungent garlic and leeks, succulent lamb, creamy fava beans, crunchy pistachio nuts and almonds. . .Although we usually think of the ancient Hebrews and early Christians eating only "manna from heaven" and the oft quoted "loaves and fishes", the Bible tells us that the peoples of the Jordan River Valley were sustained by a bounty of delicious foods. Most of these foods still grace our tables today, although we know little about their rich legacy. . .
Online purchase information.

"Compact. . . concise." The Santa Fe New Mexican, March 24, 1999

"With photographs done in a painterly manner and biblical quotations sprinkled throughout, Morse muses and reconstructs. . . . a fascinating read. . . . once again, Kitty Morse has picked out for herself a subject of idiosyncratic cookery." Stephen Silverman, KPBS Radio On Air, San Diego, CA September 1998

Cooking at the Kasbah: Recipes from my Moroccan Kitchen --
5-Star Reader Comments!

SECOND EDITION DUE OUT IN OCTOBER 2007. The ingredients of Moroccan cuisine are simple and surprisingly familiar, yet they are brought together in a way that is unexpected and exotic to the Western palate. In Cooking at the Kasbah , Kitty Morse reveals the secrets of this venerable cooking tradition, from savory tagine of lamb, preserved lemon, artichoke hearts, and saffron, to the delicately sweet and flaky filo, shredded chicken, ground almonds, and cinnamon pastry called b'stila, the piece de resistance of an elegant Moroccan meal. . . Online purchase information.

". . . Morse returns to her family home in the kasbah--the walled old city--of Azemmour to present a selection of only 70 recipes that nonetheless provides a thorough and thoroughly delicious, introduction to Morocco's astonishing cuisine . . . " Saudi Aramco World, September/October 2000

First Place --Cookbook Category
San Diego Booksellers Association, June, 1999

"There are several Moroccan and North African cookbooks available at the moment but this one worked the most magic on me. . .With Morse's guidance I have produced food better than the one dished up at the hip young Moroccan restaurant, Momo, in London."
The Daily Telegraph, London, April 1, 1999

List of Best Selling Cookbooks San Francisco Chronicle, October 1998

Cookbook of the Week Chicago Sun-Times Online, October 14, 1998

"The book is a feast for the eyes, with sumptuous food photography by Laurie Smith that accompanies most recipes, and atmospheric street photographs by the author's husband. Morse also adds to the atmosphere in a fascinating text about the history of Moroccan culture, cuisine, and customs surrounding the open air market, the table and the art of eating with three fingers."

Epicurean Magazine, September 1999

The Vegetarian Table: North Africa. OUT OF PRINT --Redolent of saffron, ginger and cinnamon, and vivid with the sun drenched colors of the Mediterranean, the cuisines of Monoco, Tunisia, and Algeria are as delicious as they are exotic. These North African countries have developed a rich, vegetarian tradition, based on wholesome grains, and fresh fruits and vegetables, all blended with uniquely flavorful seasonings. . .
Online purchase information.

". . . I followed the recipe from Kitty Morse's The Vegetarian Table: North Africa (Chronicle Books, 1999,$16.95) to the letter. Carrots and onions are flavored by garlic, cilantro, turmeric, cinnamon and cayenne . . . for taste buds dulled by the same old thing, this dishissued a loud and clear wakeup. Morse writes that Tagine Bil Hummus is a "country-style dish, served when times are hard and meat is scarce." But there was nothing paltry about the big flavor on my plate." From: © St. Petersburg Times, published 2004-01-21

"In The Vegetarian Table: North Africa . . . Kitty Morse presents a personal and loving look at the cuisine as well as luscious photographs and a very good glossary of ingredients. Morse lived for many years in the Maghreb and offers a more personal account of the food, the people, and the customs. The food of North Africa lends itself well to meatless cooking and it is sure to please even the most confirmed carnivore at your table."
The Gourmet Retailer, February 1999

"Blame Kitty Morse for a bad case of wanderlust, not to mention hunger. . . . The Casablanca-born writer takes the reader to her homeland, to homes of relatives and friends, to the markets where she shopped in Morocco. . . and at the tables of hosts who fed her well." Margaret Sheridan, food writer, the Los Angeles Times, December 1996

Edible Flowers: A Kitchen Companion with Recipes -- Whether sweet of peppery, edible flowers always make a dish more refreshing and beautiful. Now with this pocket-sized guide, you can follow the lead of professional chefs who have reinvoked Victorian tradition by incorporating edible flowers into all types of dishes. . . Online purchase information. Ten Speed Press

"Informative 80 page hardcover includes history, lore, and inspiring photographs. . . easy to follow recipes include Begonia Strawberry Pie and Zucchini Blossom Frittata. . ." Lucy Wing, food editor, Country Living magazine, New York, April 1996

Kitty's successful 365 Way to Cook Vegetarian , first issued by HarperCollins in 1994, was reprinted by Barnes and Noble in March 2000. OUT OF PRINT.

The California Farm Cookbook -- Take California's bountiful food producers and ask them for their best recipe for their favorite crop, then add brilliant photos and interesting anecdotes about the farms and their owners. The result is The California Farm Cookbook where each kitchen-tested recipe comes from the growers themselves. The book also features dishes from some of California's finest chefs, as well as a chapter devoted to the growers of northern Baja California, Mexico. . . Online purchase information.

"Kitty became so inspired by the immense palette of California crops and the people she met at the (Vista farmer's) market who grow and cook them that she spent two years driving the state's byways meeting farmers, touring their farms, and collecting their favorite home recipes. The final product of her journeys, The California Farm Cookbook, lies close to her heart." Michelle Kenyon, food and garden editor, Country Home magazine, June 1996.

 

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