Peta Mathias explores the cuisine of Morocco and its influence on Portugal and Andalusia. Like the wind the book is named after, ideas, tastes and traditions blew up into Spain and beyond from North Africa, carrying its spices and delicate flavour combinations. Peta follows that trail and searches out the essence of Moroccan cuisine, learning how to make such local delicacies as warka (a fillo-like pastry), bastila (pigeon and almond pie), couscous and mlawi (a fried pastry/bread dish that is eaten warm with honey or jam). Always ready to throw herself into local life, Peta stays with families and gets into their kitchens, sharing their feasts and rituals of mint-tea drinking, Arab-style massages at hammams, and having your feet painted with henna. Sample with her beef tagine with prunes and almonds or orangewater in milk and follow her journeys north through Portugal and Andalusia.