Search results for: the-food-of-morocco

The Food of Morocco

Author : Paula Wolfert
File Size : 66.68 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.

Couscous and Other Good Food from Morocco

Author : Paula Wolfert
File Size : 38.40 MB
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Since it was first published in 1973, Couscous and Other Good Food from Morocco has established itself as the classic work on one of the world’s great cuisines, and in 2008 it was inducted into the James Beard Cookbook Hall of Fame. From the magnificent bisteeyas (enormous, delicate pies composed of tissue-thin, buttery layers of pastry and various fillings) to endless varieties of couscous, Paula Wolfert reveals not only the riches of the Moroccan kitchen but also the variety and flavor of the country itself. With its outstanding recipes, meticulous and loving research, and keen commitment to the traditions of its subject, this is one of those rare cookbooks that are as valuable for their good reading as for their inspired food.

The Food of Morocco

Author : Jane Lawson
File Size : 35.94 MB
Format : PDF, ePub
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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.

Food of Morocco

Author : Fatema Hal
File Size : 65.60 MB
Format : PDF, Kindle
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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

The Food of Morocco

Author : Fatema Hal
File Size : 51.42 MB
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From The Popular "Food of" series, a beautiful introduction to the richness of Moroccan culture through recipes & photos.

Casablanca

Author : Nargisse Benkabbou
File Size : 25.27 MB
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OBSERVER RISING STAR IN FOOD 2018 'a book that is infused with the flavours of Morocco and is as accessible as it is inspiring' - Nigella Lawson 'It practically sings with aromatic spices and ingredients' - Delicious. 'Breathes new life into Moroccan food' - BBC Good Food Morocco is one of the top destinations in the world. This beautiful North African country lies on the border of Europe and the rest of the Arab world, drawing people in with its colourful souks, vibrant landscapes, cheerful hospitality and, most importantly, the food. Casablanca is the exciting debut from Moroccan chef Nargisse Benkabbou. This book features recipes for simple and satisfying dishes such as Artichoke, baby potato & preserved lemon tagine, Sticky ras el hanout & peach short ribs and Buttermilk chicken kebabs. Also featured are tasty western classics with a unique Moroccan twist: try your hand at Orange blossom, beetroot & goats' cheese galette, Roasted almond & rainbow 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.

Couscous Morocco

Author : Nasha Naturals
File Size : 32.74 MB
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Hello, we offer you 9 recipes for authentic traditional Moroccan couscousCouscous and Other Good Food from Morocco has established itself as the classic work on one of the world's great cuisines, and in 2008 it was inducted into the James Beard Cookbook Hall of Fame. From the magnificent bisteeyas (enormous, delicate pies composed of tissue-thin, buttery layers of pastry and various fillings) to endless varieties of couscous, Paula Wolfert reveals not only the riches of the Moroccan kitchen but also the variety and flavor of the country itself. With its outstanding recipes, meticulous and loving research, and keen commitment to the traditions of its subject, this is one of those rare cookbooks that are as valuable for their good reading as for their inspired food.

Flavors of Morocco

Author : Ghillie Basan
File Size : 30.37 MB
Format : PDF, ePub, Docs
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Start your culinary journey by discovering Kemia & Salads. Kemia are small bites eaten at the start of a meal. Try recipes for Mini Fish Kefta with Saffron or a Carrot and Cumin Salad with Orange Flower Water. Next enjoy Soups, Breads & Savoury Pastries. Try Rustic Tomato and Vegetable Soup with Ras-el-Hanout or Creamy Pumpkin Soup with Aniseed and Saffron, served with Moroccan Country Bread. Bake the Classic Chicken Pie with Cinnamon (B’Stilla); or little Pastries Filled with Spicy Minced Meat. A chapter on Tagines, K’dras & Couscous features the popular Lamb Tagine with Almonds, Prunes and Apricots; Chicken Tagine with Preserved Lemons, Green Olives and Thyme; K’dras (stews), such as Chicken K’dras with Chickpeas, Raisins and Red Peppers, all served with buttery couscous. Grills, Pan-fries & Roasts include Souk Kebabs with Roasted Cumin and Paprika; Baked Trout Stuffed with Dates; and Roast Duck with Honey, Pears and Figs. Delicious Vegetables, Side Dishes & Preserves include Casablancan Stuffed Tomatoes and Honey-glazed Pumpkin with Spices. Finally, Sweet Snacks, Desserts & Drinks brings treats such as Fresh Figs with Walnuts and Honey and Rose-flavoured Milk Pudding – all perfect served with Mint Tea. Throughout the book are essays on key aspects of Moroccan culinary culture, from The Olive and the Argan to The Souks, Spices and Sensual Flavours, that help to bring the food of this vibrant and exotic land to life.

Classic Recipes of Morocco

Author : Ghillie Basan
File Size : 38.40 MB
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Discover a culinary tradition infused with scented spice, from tagines to couscous, with 75 photographs.

Foods of Morocco

Author : Barbara Sheen
File Size : 41.72 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.