In researching this book, John traveled into the heart of the High Atlas Mountains to learn the secrets of traditional lamb barbecue, then journeyed north, through the city of Fez, where the rich dishes of the Imperial Courts are still prepared in many homes. From here he continued on to the Rif Mountains, where rustic recipes are made with the freshest seasonal produce. From Moroccan-style paella, cooked in the blue town of Chefchaouen, to stuffed...

This is Jamie's first trip to Marrakesh and his excitement shows while he cooks his own versions of chicken and lemon, and beef and squash Tagines. He also creates many other Moroccan favorites.