The Food of Morocco

The Food of Morocco

Book - 2012
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Paula Wolfert's name is synonymous with revealing the riches of authentic Mediterranean cooking, especially the cuisine of Morocco. In The Food of Morocco, she brings to bear more than forty years of experience of, love of, and original research on the traditional food of that country. The result is the definitive book on Moroccan cuisine, from tender Berber skillet bread to spiced hariria (the classic soup made with lentils and chickpeas), from chicken with tangy preserved lemon and olives to steamed sweet and savoury breast of lamb stuffed with couscous and dates. The recipes are clear and inviting, and infused with the author's unparalleled knowledge of this delicious food. Essays illuminate the essential elements of Moroccan flavour and emphasise the accessibility of once hard to find ingredients such as saffron, argan oil and Moroccan cumin seed.
Publisher: London : 2012. Bloomsbury,
ISBN: 9781408827468
Branch Call Number: ANF 641.5964 WOLF
Characteristics: 515 p. : col. ill. ; 28 cm
Additional Contributors: Bacon, Quentin

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MartinDani
Jun 29, 2017

Together with the "Flavors of Morocco" book from Ghillie Besan the best Moroccan cookbook in the library I looked at.

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