This collection of authentic recipes has been beautifully photographed on location in Morocco by Peter Cassidy. "Kemia and Salads" include simple recipes such as Garlicky Broad Bean Dip, and Preserved Lemon and Tomato Salad with Capers. Explore Soups, Breads and Savoury Pastries, from Creamy Pumpkin Soup with Aniseed and Saffron to Spiced Festive Bread. Tagines, K'Dras and Couscous features the classic Lamb Tagine with Almonds, Prunes and Apricots. Grills, Pan-fries and Roasts include a Baked Trout Stuffed with Dates; Side Dishes and Preserves includes Spicy Potato Omelette, whilst Sweet Snacks, Puddings and Drinks includes treats such as Rose-flavoured Milk Pudding and Fluffy Pistachio Nougat. The book also includes essays on The Souks, Spices and Sensual Flavours; Berber Traditions and Tagines; Mint Tea Culture and much more.
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Verlagsort
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Maße
Höhe: 262 mm
Breite: 219 mm
Dicke: 18 mm
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ISBN-13
978-1-84597-605-7 (9781845976057)
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Schweitzer Klassifikation
Ghillie Basan has worked as a cookery writer, restaurant critic and journalist. Her food and travel articles have appeared in the Sunday Herald, Scotland on Sunday and BBC Good Food Magazine. She lives in the Scottish Highlands and is also the author of Tagine, published by Ryland Peters & Small.
