Moroccan food remains one of the world's most enjoyed cuisines! The dishes use authentic, fresh ingredients and aromatic spices instead of fat and salt. This beautifully illustrated cookbook is packed full of recipes for meze, tagines, desserts and delights, with all amazing spices and flavourings of the kasbah, from healthy, modern approach.
Sprache
Verlagsort
Verlagsgruppe
Maße
Höhe: 255 mm
Breite: 240 mm
Dicke: 20 mm
Gewicht
ISBN-13
978-0-600-61199-8 (9780600611998)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Klassifikation
Nada Saleh was born in Beirut, but has now lived in London for over 20 years, and works as an author and also a nutritionist. She is a member of the British Academy of Gastronomes. She also frequently participates in radio and TV programmes about food and nutrition. Her first book Fragrance of the Earth was shortlisted for the Andre Simon Cookery Book of the Year.
Introduction; A general introduction to Moroccan cuisine, followed by:; * A glossary of spices including ras el-hanout [head of the shop] and others; * A glossary of vegetables used in the dishes of the book; Soups; Includes: Harira * Pumpkin soup * Vegetarian Harira * Lentil soup; Salads and vegetable dishes; Includes: Beetroot salad * Courgette and mint salad; carrot * Raisin and date salad * Caramelized onions in honey * Aubergine peppers facon ratatouille * Sweet pepper salad * Peppers in tomato puree * Aubergine cakes; Couscous dishes; Includes: Couscous with carrots and raisins * Couscous with chick peas and dates * Couscous with seven vegetables * Couscous and mint salad * Couscous with aubergine and walnuts; Fish dishes; Includes: Fish with almonds * Red mullet with raisins * Fragrant fish balls * Tuna with apple * Sardines in aromatic sauce; Chicken; Includes: Chicken k'dra with chick peas * Chicken and aromatic herbs * Chicken with olives and preserved lemons * Chicken tagine with apples and quinces; Meat; Includes: Honeyed lamb tagine * Lamb tagine with prunes and apricots; Savoury pastries; Includes: Crepes with pigeon * Bistilla with chicken * Briouats with meat * Briouats with fish * Briouats with cheese; Desserts; Includes: Bistilla with fruits and aromatic spices * Ghoreiba with cardamom * Beghrir drizzled with honey * Rice pudding * Figs in honey and rosewater.
