This beautiful little book is a wonderful introduction to the tastes and textures of traditional Moroccan cooking its exciting use of ingredients, its sweet and spicy combinations, and its careful use of petals and flower waters. Discover tagines of chicken or lamb, enhanced by preserved lemons, prunes and olives. Enjoy fresh, tangy salads such as Artichoke Hearts with Ginger and Honey, and delectable snacks such as Mini Saffron Fish Cakes. Drinks and rich desserts, such as Sweet Couscous with Rose-scented Fruit Compote, are also included. Every recipe is clearly explained, and an introduction outlines the key ingredients and culinary traditions. With beautiful photography, step-by-step instructions, and helpful cook s tips, this recipe book is a must for anyone keen to be introduced to new cuisines and impress friends and family with their culinary skills. CLASSIC RECIPES OF MOROCCO Traditional food and cooking in 25 authentic dishes Ghillie Basan CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
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About the Author: Ghillie Basan is a Cordon Bleu trained food writer and journalist and an expert in Middle Eastern and Mediterranean cooking. Among her many acclaimed books are Recipes from a Turkish Kitchen and Tagines.
Biblio NotesDiscover the secrets of a culinary tradition infused by subtle scents, delicate tastes and elegant presentation Enjoy Casablancan Couscous with Roasted Summer Vegetables, Tagine of Lamb with Crunchy Country Salad, Saut ed Herb Salad with Chilli and Preserved Lemon, and Burnt Mulhalbia with Rose-Petal Jam The introduction offers a concise overview of the culinary heritage of Moroccan food, its key ingredients, as well as insightful information on annual festivals and feasts Full of tempting recipes that draw on the herbs and spices of the souk, the fresh ingredients of the countryside, and the traditions of the Moroccan kitchen Illustrated with gorgeous photographs by Martin Brigdale of every finished dish
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