So numerous are the lushly photographed books published on Moroccan food that I sighed when
rakesh: A food journey to the heart of Morocco (Hardie Grant) came across my desk. However, as I browsed through Andy Harris' recipes, my mouth began to water and the memory of souks and street food stalls aromatic with cinnamon, rosewater, dates and almonds, orange and fennel crept through my mind.
His recipes included numerous salads, tagines, briks and boureks, soups and desserts as well as recipes for spice mixes such as ras el hanout, harissa and chermoula and preserved lemons.
Yes, with such a deliciously exotic cuisine, I guess there is room for another gorgeous Moroccan cookbook.
• Kim McCosker and Rachael Bermingham, the two busy Australian mothers behind the "4 ingredients" cookbooks, have come up with a fifth one following the first two general ones, a gluten-free one and a healthy one, all using just four ingredients besides water, salt and pepper. The latest is
4 Ingredients Kids, which includes recipes they say children will like and many they can cook. They often use convenience ingredients - tins of sauce or beans, mayonnaise, frozen mixed vegetables, ketchup, packaged seasoning - but they are simple and there are plenty of sausage and mince recipes.
