Morse breaks down the recipes into the following sections: Basic recipes; Soups and salads; Savory pastries and breads: meat, poultry, fish and vegetable dishes; Couscous; and Beverages and Desserts. Out of all of these, the first section on basic recipes I found to be important. This section includes some recipes of ingredients to other recipes throughout the book, i.e. preserved lemons.
Overall I definitely recommend thus cook book to all cooks that what to try they hands at cooking Moroccan food.
