Moroccan cuisine is a heady mix of spices, aromatic tagines and warm, buttery couscous. This collection of authentic recipes - with explanations of special ingredients and easy-to-follow steps - will help bring the flavours of this fabled kingdom to your very own home. It includes: Food in Morocco - an introduction to Moroccan cuisine, The Moroccan Kitchen - simple cooking techniques, Essential Moroccan Ingredients, Authentic recipes ranging from appetizers to main dishes to desserts, including Carrot and Cumin Salad, Lamb Tagine with Zucchini and Mint, Chicken and Eggplant Stew and Cinnamon Rice Pudding among others.
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Verlagsort
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Höhe: 280 mm
Breite: 210 mm
ISBN-13
978-0-7946-0325-0 (9780794603250)
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Schweitzer Klassifikation
Born in Oujda, in eastern Morocco, author Fatema Hal now lives in Paris, France, where she runs her own highly acclaimed restaurant, Le Mansouria, which opened in 1985. With a background in Arab literature and ethnology, and a natural passion for Moroccan food and culture, Hal spent almost a decade traversing her country of birth learning more about Moroccan regional cuisine. Jean-Francois Hamon is a food photographer based in France whose work appears regularly in magazines in France and Germany. Hamon's work appears in The Food of Paris. Brune Barbey is a Magnum photographer of world renown. Barbey has spent much time photographing the people, food, and architecture of Morocco.
