PHOTOGRAPHY

BY

OWEN MORSE

0

Sephardic Cuisine from Morocco

ANT,

KITTY MORSE
DANIEL!. F MkNIANr

ne of the best
parts of Kitty
Morse's cook-
book, The Scent
of Orange Blossoms (Ten
Speed Press, $24.95), are
the letters between moth-
ers and daughters that she
intersperses among the
recipes.
Celebrating the cuisine
of Moroccan Sephardic
Jews, passed down through
generations, The Scent of
Orange Blossoms features
typical menus for all major
Jewish holidays and pro-
vides a glimpse into a rich
culture and lifestyle born of
the marriage of Spanish,
Moorish and traditional
Jewish culinary influence.
Morse writes that
Morocco's Sephardic cooks
follow the maxim, "First,
you eat with your eyes."
This appeal to the visual is
exemplified in the book's
photographs of beautiful
seasonal salads, candied
fruits, and an array of
desserts that anchor typical,
festive Moroccan tables.
Morse, a California resi-
dent who was born in
Morocco, collaborates on
the book with her friend,
Danielle Mamane, an inter-
national hostess and bou-
tique owner from Fez.

— Linda Bachrack