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Table of Contents
About The Book
Almost on a whim, he went to Tangier. Matisse had already been profoundly inspired by Islamic art, and was primed for his arrival in the Moroccan city where such art was integrated into everyday life. Despite the challenges of rain, insomnia, depression, and finding models, the sojourn was such a success he returned the following winter, which would lead to even greater artistic triumph.
Matisse in Morocco tells the story of the artist's groundbreaking time in Tangier and how it altered Matisse’s development as a painter and indelibly marked his work for the next four decades. Through Koehler's research and travel, we experience Matisse's time in Tangier, the paintings and their subjects, his relationships with his wife Amélie and his two important collectiors, and then come to understand the impact Morocco—its light, colors, culture, and artistic traditions—had on his art. From Landscape Viewed From a Window, to Zorah on the Terrace, from Kasbah Gate to the dream-like tableau Moroccan Café, these works from Morocco are now recognized as some of the most significant and dazzling of Matisse’s illustrious career.
Product Details
- Publisher: Pegasus Books (July 17, 2025)
- Length: 336 pages
- ISBN13: 9781639369096
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Raves and Reviews
Praise for Jeff Koehler
"Enchanting . . . An absorbing narrative of politics, ecology, and economics."
– New York Times Book Review (Editors' Choice)
"Jeff Koehler dives deep and ranges widely as he pursues an understanding of the origins of coffee, how it spread around the world from the Horn of Africa, and what lies ahead in an era of climate change and coffee rust. It reads like an engaging multimystery detective novel . . . [We] gain a rich appreciation of the bean that so many depend on every day."
– Wall Street Journal
"A deep dive and a must read."
– Smithsonian Magazine, "Best Food Books of the Year"
"A thorough, investigative journey through the food of the Maghreb."
– Yotam Ottolenghi, chef, restaurateur and food writer
"An unprecedented and remarkable dive in the fabulously rich and diverse culinary heritage of North Africa (which goes far beyond the beloved clichés of couscous and tagines)."
– Mohamed El Baroudi, Moroccan tea expert and gastronome, Academy Chair of the World’s 50 Best Restaurants for North and West Africa
"This cookbook is a must for a deep dive into North African classic and regional dishes."
– Warda Bouguettaya, James Beard award-winning pastry chef and owner of Warda Patisserie
"Excellent."
– Publishers Weekly
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