Middle Eastern food, with its emphasis on slowly cooked meats and interesting grains and vegetable dishes, is now very popular all around the world. In the new global market, these ingredients are no longer considered exotic but are readily available. Julie Le Clerc and John Bougen spent three months in the Middle East cooking, researching and photographing on location. The food is very authentic, but still retains Julie Le Clerc's signature combination of style, flavour and simplicity. Marrakech, Casablanca, Fez - place names that have the power to excite the senses with images of veiled woman, mosaic patterns, vivid colours and the delicate perfume of exotic spices. Layered with the influences of Spanish, French and Arab invaders, Morocco is one of the world's most photogenic locations - and was an irresistible attraction to the authors of Made in Morocco. Food writer Julie Le Clerc was totally beguiled by the sensual harmony of traditional Moroccan food. Dishes that are savoury yet sweet, enigmatically spiced and intricately aromatic to the nose; tagines, b'stilla, delicate breads infused with spice, honeycomb pancakes and myriad couscous dishes. While Julie immersed herself in researching authentic cuisine to create a wonderful collection of new recipes, intrepid traveller and photographer John Bougen captured the spirit of this vibrant country with images that are unforgettable. Made in Moroccowill take you on a journey of visual and sensual pleasures.