Nargisse Benkabbou

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Books

Agent: Ariella Feiner
Assistant: Molly Jamieson

Books

Nargisse Benkabbou, a Moroccan native, grew up in a strongly food-oriented family that continually nurtured her connection with her roots and country of origin. Nargisse lived in Brussels and Paris, before moving to London to pursue an Msc in Public Policy and Women’s Right at QMUL. After a few years in the corporate world Nargisse realized that her love for cooking and food was a genuine calling and decided to enrol at Leith School of Food and Wine.

Quickly after her cookery training she started blogging and sharing her family’s recipes and stories on her popular blog mymoroccanfood.com. In addition to recipes, Nargisse also shares her own “food for thought” section where she explores lesser-known Moroccan ingredients and discusses Moroccan cooking techniques.

In 2018, The Observer named Nargisse their Rising Star for Food. She has been shortlisted for the Jane Grigson Trust Award 2018. For International Women's Day 2018, The Independent featured her in their list of 'Eight Female Chefs You Should Know About'. Her debut cookbook, Casablanca, was sold at auction.

Upcoming Publications:

CASABLANCA, 3rd May 2018, Mitchell Beazley:

Morocco is one of the top destinations in the world. This beautiful North African country lies on the border of Europe and the rest of the Arab world, drawing people in with its colourful souks, vibrant landscapes, cheerful hospitality and, most importantly, the food.

Casablanca is the exciting debut from Moroccan chef Nargisse Benkabbou. This book features 100 recipes for simple and satisfying dishes such as Artichoke tagine with peas, baby potatoes & preserved lemons, Peach & ras el hanout short rib stew with garlic mash and Sweet potato & feta maakouda. Also featured are tasty western classics with a unique Moroccan twist: try your hand at Kefta & kale mac & cheese, Roasted almond & couscous stuffed poussin and Moroccan mint tea infused chocolate pots.

Nargisse breathes new life into Moroccan cuisine, blending that authentic Moroccan spirit and the contemporary to create accessible recipes for the everyday.

Praise for Casablanca:

'I have that Persiana feeling about this enticingly presented book of recipes inspired by the traditional Moroccan cuisine cooked by Benkabou's family, and given a contemporary can-do twist with the goal of bringing "a breath of fresh air" to Moroccan food.' - Caroline Sanderson, The Bookseller (Editor's Choice May 2018)

'There’s something so wonderful about flicking through a cookery book, becoming more enthusiastic by the page, and feeling that you absolutely need to get in the kitchen as soon as possible, the only problem being which one of the many earmarked recipes to cook first. This is how I feel about Nargisse Benkabbou’s Casablanca, a book that is infused with the flavours of Morocco and is as accessible as it is inspiring.' - Nigella Lawson, Nigella's Kitchen

'With a modern twist, her recipes give a breath of fresh air to Moroccan food.' Independent

'It practically sings with aromatic spices and ingredients.' - Delicious. magazine

'Nargisse breathes new life into Moroccan food with her modern take on traditional recipes.' - BBC Good Food

'Benkabbou is well versed in the authentic essence of Moroccan food. But she's updated it, and made it accessible for a Western audience' - Independent

'Rooted in traditional Moroccan cuisine, the recipes celebrate Nargisse's heritage and authentic Moroccan spirit while being accessible for modern home cooks. As well as loads of pantry wisdom and easy, essential Moroccan basics, chapters cover starters to share, vegetarian dishes, meat, poultry, seafood, breads and sweets.' - Daily Mail.

'London-based Moroccan foodie Benkabbou combines tradition and modernity: experimenting with new cooking techniques, she also expains the importance of traditional staples like scented waters, harissa and couscous, and why Moroccan flavours work so well with Western dishes...Bring the flavours of the Maghreb to your kitchen.' - Elizabeth Fitzherbert, The Lady magazine.

“The Casablanca Cous Cous recipe can only be described as epic.” - Choice magazine.