What former participants have to say about the tour:

“What can I say about what a wonderful tour it was and what a fabulous time I had? . . you. . . set the tone for good feeling and good cheer and that tone never wavered.” Michelle C. California, 2004

“I cannot imagine a better introduction to Morocco than the two weeks spent with you and (our national guide.) Unless it was three weeks. . . you have the balance just right, the perfect size group, divine hotels for extended stays, great shopping, interesting people, fascinating history and art, and most importantly, fantastic food!!
Lucinda K. Brisbane, Australia, 2004

“I keep thinking of our wonderful tour, it really was the best. I may even come a third time. . .”
Susan B.
Brisbane, Australia, 2004

What do you do with Salted Preserved Lemons: A Primer

Check this website or contact Kitty to be placed on the mailing list for the announcement of the book’s publication and where to purchase preserved lemons.

 

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Articles by Kitty

Moroccan Tagines, Health Magazine, October 2006
Healthy Tagines, Cooking Light, May 2006
Argan Oil, Saudi Aramco World: October 2004
Moroccan Ramadan Specialties, San Jose Mercury News: October 13, 2004
A Moroccan Menu, Cooking Light: Summer 2004
Paella Party, San Diego Union Tribune: May 19, 2004 Pomegranates, Eating Well: October 2003Argan Oil
Le Fooding: a new French trend, Gastronomica: Fall 2003

Articles about Kitty:

National Culinary Review
Boning up on Bisteeya, International Association of Culinary Professionals Food Forum Quarterly (IACP): Fourth Quarter 2004
University of Wisconsin-Milwaukee Alumni News : Winter 2004
American Gourmets Discover Morocco, L'Economiste: 2004
California Kasbah, Coastal Living: Jan/ Feb 2004
Master Chef’s Secrets, Sunset magazine: 1995