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Author: Z. Guinaudeau
Publisher: Serif Publishing
ISBN: 9781897959435
Category : Cookery, Moroccan
Languages : en
Pages : 0
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Book Description
Moroccan cuisine is famous for its subtle blending of spices, herbs and honey with meat and vegetables. In Fez, the country's culinary centre, the cooking has numerous influences - Arab and Berber, with hints of Jewish, African and French. The country's classic dishes are the famous couscous, tagines or stews, and bistilla, an exquisite pie made with a flaky pastry. Capturing the atmosphere of Fez, cultural capital of the medieval Moorish world, Madame Guinaudeau takes us behind closed doors into the kitchens and dining rooms of the old city. She invites us to a banquet in a wealthy home, shopping in the spice market and to the potter's workshop; shares with us the secrets of preserving lemons for a tagine; shows us how to make Moroccan bread. Traditional Moroccan Cooking is the perfect introduction to a mouth-watering culinary heritage and a vivid description of an ancient and beautiful city. It offers a taste of the delights to be found in one of the world's great gastronomic centres.
Author: Z. Guinaudeau
Publisher: Serif Publishing
ISBN: 9781897959435
Category : Cookery, Moroccan
Languages : en
Pages : 0
Get Book Here
Book Description
Moroccan cuisine is famous for its subtle blending of spices, herbs and honey with meat and vegetables. In Fez, the country's culinary centre, the cooking has numerous influences - Arab and Berber, with hints of Jewish, African and French. The country's classic dishes are the famous couscous, tagines or stews, and bistilla, an exquisite pie made with a flaky pastry. Capturing the atmosphere of Fez, cultural capital of the medieval Moorish world, Madame Guinaudeau takes us behind closed doors into the kitchens and dining rooms of the old city. She invites us to a banquet in a wealthy home, shopping in the spice market and to the potter's workshop; shares with us the secrets of preserving lemons for a tagine; shows us how to make Moroccan bread. Traditional Moroccan Cooking is the perfect introduction to a mouth-watering culinary heritage and a vivid description of an ancient and beautiful city. It offers a taste of the delights to be found in one of the world's great gastronomic centres.
Author: Latifa Bennani Smires
Publisher:
ISBN:
Category : Cooking, Moroccan
Languages : en
Pages : 196
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Book Description
Author: Nargisse Benkabbou
Publisher: Mitchell Beazley
ISBN: 9781784724450
Category : Cooking
Languages : en
Pages : 0
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Book Description
Casablanca is the exciting debut from Moroccan chef Nargisse Benkabbou. This book features more than 80 recipes for simple and satisfying dishes such as Artichoke tagine with peas, baby potatoes & preserved lemons, Peach & ras el hanout short rib stew with garlic mash and Sweet potato & feta maakouda. Also featured are tasty western classics with a unique Moroccan twist: try your hand at Kefta & kale mac & cheese, Roasted almond & couscous stuffed poussin and Moroccan mint tea infused chocolate pots. Nargisse breathes new life into Moroccan cuisine, blending that authentic Moroccan spirit and the contemporary to create accessible recipes for the everyday.
Author: Mourad Lahlou
Publisher: Artisan
ISBN: 1579654797
Category : Cooking
Languages : en
Pages : 404
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Book Description
A soulful chef creates his first masterpiece What Mourad Lahlou has developed over the last decade and a half at his Michelin-starred San Francisco restaurant is nothing less than a new, modern Moroccan cuisine, inspired by memories, steeped in colorful stories, and informed by the tireless exploration of his curious mind. His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here—the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.
Author: Kitty Morse
Publisher: Chronicle Books
ISBN: 9780811815031
Category : Cooking
Languages : en
Pages : 164
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Book Description
Presents a collection of recipes for traditional Moroccan dishes, and provides information about the culinary customs of the country, the rituals of the Moroccan table, and the techniques, ingredients, and equipment of Moroccan cooking.
Author:
Publisher: Chronicle Books
ISBN: 0811877388
Category : Cooking
Languages : en
Pages : 227
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Book Description
Presents an introduction to the food of Morocco, with eighty recipes for appetizers, tangine, coucous dishes, and stuffed pastries, along with a discussion of the country's history and diverse culinary culture.
Author: Tess Mallos
Publisher: Allen & Unwin
ISBN: 1740454480
Category : Cooking
Languages : en
Pages : 193
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Book Description
The practical and inspirational meet in this new and lavishly produced COOKING series from Murdoch Books. The COOKING series combines hard-working content, the hallmark of an internationally successful Murdoch food series (such as the widely acclaimed Essentials and The Food of series), with contemporary recipes and food styling to fire the imagination of all cooks. With three distinct strands - ingredients, regional cuisines and cooking styles - the COOKING series has the potential to cover a diverse range of books. From the simple pleasure of cooking the basics to the challenge of expanding your repertoire through the in-depth exploration of a versatile ingredient or an exotic regional cuisine, this series is an essential addition to any kitchen. Each title in this extensive series will feature step-by-step recipes and photographs. Additional information on unusual or misunderstood ingredients, cooking methods or serving suggestions will feature throughout the books. Photographs of the recipes will combine classical styling with a contemporary twist, ensuring an enduring look.
Author: Paula Wolfert
Publisher: A&C Black
ISBN: 1408827468
Category : Cooking
Languages : en
Pages : 532
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Book Description
Paula Wolfert's name is synonymous with revealing the richres 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.
Author: Paula Wolfert
Publisher: Harper Collins
ISBN: 0062047981
Category : Cooking
Languages : en
Pages : 422
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Book Description
One of the world's great cuisines lovingly and meticulously presented by an outstanding authority on food. Reveals the variety and flavor of the country itself. "The Paula Wolfert I know is an adventuress, a sensualist, a perfectionist cook, a highwire kitchen improvizationalist. And this book is the story of her love affair with Morocco." -Gael Green North Africa is the home to one of the world's great cuisines. Redolent of saffron, cumin and cilantro, Moroccan cooking can be as elegant or as down-home hearty as you want it to be. In Couscous and Other Good Food from Morocco, author Paula Wolfert has collected delectable recipes that embody the essence of the cuisine. From Morocco's national dish, couscous (for which Wolfert includes more than 20 different recipes), to delicacies such as Bisteeya (a pigeon pie made with filo, eggs, and raisins among other ingredients), Wolfert describes both the background of each recipe and the best way to prepare it. As if the mouthwatering recipes weren't enough, each chapter includes some aspect of Moroccan culture or history, be it an account of Moroccan moussems, or festivals, or a description of souks, or markets. Just reading the recipes will be enough to induce ravenous hunger even on a full stomach. Once you've tried the Chicken Tagine with Prunes and Almonds, or the Seared Lamb Kebabs Cooked in Butter, Paula Wolfert's Couscous and Other Good Foods from Morocco will become a well-worn title on your cookbook shelf.
Author: Gaby Dalkin
Publisher: Abrams
ISBN: 1683358295
Category : Cooking
Languages : en
Pages : 434
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Book Description
Finally! A cookbook for people who have had enough with rules and restrictions and are ready for delicious food that makes them feel good. In her follow-up to her breakout success What’s Gaby Cooking, Gaby Dalkin reveals the secret to a happy life: balance. Eat What You Want reflects how Gaby eats in real life, and for her, balancing moderation and indulgence is everything. No deprivation, no “bad foods” list. The only rule? Enjoy your food. Whether you are looking for lighter dishes filled with tons of fresh fruits and veggies (like a Cauliflower Shawarma Bowl or lemony Tahini Broccolini), or soul-soothing dishes like (Ham and Cheese Croissant Bread or Strawberry Crispy Cobblers), Gaby has you covered. All told, Eat What You Want is an invitation/permission slip/pep rally for you to let go of all the noise around what you choose to eat. Choose joy! Choose fun! Choose no apologies or excuses. But most of all, choose whatever makes you happy.
