Search results for: the-food-of-morocco

The Food of Morocco

Author : Paula Wolfert
File Size : 66.33 MB
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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.

Food of Morocco

Author : Fatema Hal
File Size : 69.61 MB
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Stunning location photography and a fascinating introduction to the culture of Morocco makes this book the perfect companion for your adventure into Moroccan cuisine. This beautifully crafted Moroccan cookbook features over 60 recipes from all over Morocco. Moroccan cuisine has been influenced by interactions and exchanges with other nations and cultures over the centuries. This Moroccan cooking book contains sections that cover basic recipes, breads, pastries, appetizers, soups, side dishes, poultry, meat, seafood, desserts, and drinks. This unique collection of over 60 recipes reveals the treasures of regional Moroccan food. Discover all-time favorites like Caraway Soup, Slow-Cooked Lamb Stews, Spicy Salads, Flat Breads, sublime desserts, and, of course, Mint Tea–the national drink. Authentic Recipes from Morocco, a collection of delicious recipes—with explanations of special ingredients and easy-to-follow steps—will help bring the flavors of this fabled kingdom to your very own home. Delicious Moroccan recipes include: Fresh Fava Bean Salad Goat Cheese Pastries Moroccan Caraway Soup Chicken with Apricot Sauce and Pine Nuts Lamb Stuffed with Couscous and Dates Veal with Crisp-Fried Cauliflower Baked Fish Stuffed with Almonds and Dates Almond Crescents Green Mint Tea

Foods of Morocco

Author : Barbara Sheen
File Size : 46.93 MB
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Cumin is considered just as important as salt and pepper and is served at the Moroccan meal right alongside them. Author Barbara Sheen treats readers to a scrumptious blend of geography, history, health, daily life, celebrations, and customs of Morocco. Sidebars feature engaging country factoids as well as a number of recipes with easy-to-follow directions. Readers will be enchanted by the bright colors, enticing aromas, and unique flavors of Morocco.

Couscous and Other Good Food from Morocco

Author : Paula Wolfert
File Size : 47.45 MB
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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.

Moroccan Cuisine

Author : Dariusz Kwasny
File Size : 78.1 MB
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Sharing Morocco

Author : Ruth Barnes
File Size : 85.86 MB
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Bring Morocco into your kitchen with Ruth Barnes, the Petite Gourmande. In Sharing Morocco: Exotic Flavors from My Kitchen to Yours, Ruth Barnes bring to life the rich culinary history of her family’s homeland while also making the cuisine accessible to the home cook. She shares her tips and techniques for preparing Moroccan classics like bastilla, lamb with apricots and prunes, and chicken with preserved lemons, as well as more familiar dishes like baba ganoush, baklava, and kebabs. Like so many home cooks, Barnes is a busy spouse, parent, and professional who cannot spend all day in the kitchen preparing complicated meals. But, like so many, she is committed to serving her family home-cooked meals that are fresh, healthy, and flavorful. In Sharing Morocco, she has simplified the recipes that she loves by identifying common ingredient substitutes or demystifying the complex spice combinations so often found in Moroccan cuisine. She does not shy away from shortcuts, like utilizing pre-made phyllo dough. And, as an avid hostess, she is an advocate for freezing an extra batch of this or that to serve to unexpected guests! Sharing Morocco is an ideal cookbook for home cooks who are new to the flavors of the Middle East or who simply enjoy exotic food. Readers will find Barnes to be a warm and welcoming guide to a culinary journey of the colorful spices and vibrant flavors of her homeland.

The Food of Morocco

Author : Jane Lawson
File Size : 80.56 MB
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Embark on a culinary journey with The Food of Morocco from the souks of Marrakech and the kitchens of Rabat to Casablanca’s teahouses and the banquets of Fez. Discover the true essence of Moroccan cooking: a diverse meld of spices and exotic flavors. Vibrant location photography captures the colors of Morocco’s bustling medinas. Instructional photographs and helpful hints accompany each recipe, making The Food of Morocco accessible to cooks of all levels of experience. A glossary of ingredients and equipment demystifies unfamiliar techniques and helpful substitution tips ensure that all palates will be satisfied.

We Visit Morocco

Author : Amie Jane Leavitt
File Size : 45.10 MB
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Morocco’s paprika-colored sand dunes, ancient cities, snow-capped peaks, and beautiful coastlines are awaiting your visit. This beautiful country has ancient origins and much of its early culture still lives on. Step into the walls of the medina where you can barter for hand-woven Berber rugs, eat kebabs from pushcarts, and buy spices, fruits, cheese, and vegetables from local farmers. Visit the tannery in Fes where hides are transformed into colorful leather using ancient hands-on (and feet-on) methods. Relax in the coastal towns surfing in the Atlantic and eating fresh seafood. Before you leave, take a bumpy camel ride across the Sahara and a glide down the snowy Atlas Mountain slopes. Get ready; this book will take you on all these adventures and more!

Morocco Bound

Author : Brian Edwards
File Size : 79.33 MB
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Until attention shifted to the Middle East in the early 1970s, Americans turned most often toward the Maghreb—Morocco, Algeria, Tunisia, and the Sahara—for their understanding of “the Arab.” In Morocco Bound, Brian T. Edwards examines American representations of the Maghreb during three pivotal decades—from 1942, when the United States entered the North African campaign of World War II, through 1973. He reveals how American film and literary, historical, journalistic, and anthropological accounts of the region imagined the role of the United States in a world it seemed to dominate at the same time that they displaced domestic social concerns—particularly about race relations—onto an “exotic” North Africa. Edwards reads a broad range of texts to recuperate the disorienting possibilities for rethinking American empire. Examining work by William Burroughs, Jane Bowles, Ernie Pyle, A. J. Liebling, Jane Kramer, Alfred Hitchcock, Clifford Geertz, James Michener, Ornette Coleman, General George S. Patton, and others, he puts American texts in conversation with an archive of Maghrebi responses. Whether considering Warner Brothers’ marketing of the movie Casablanca in 1942, journalistic representations of Tangier as a city of excess and queerness, Paul Bowles’s collaboration with the Moroccan artist Mohammed Mrabet, the hippie communities in and around Marrakech in the 1960s and early 1970s, or the writings of young American anthropologists working nearby at the same time, Edwards illuminates the circulation of American texts, their relationship to Maghrebi history, and the ways they might be read so as to reimagine the role of American culture in the world.

Morocco Food Aid and Nutrition Education

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File Size : 73.70 MB
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