The Little Moroccan Cookbook
Published on 28. November 2013
192 pages
978-1-74343-657-8 (ISBN)
Description
The Little Moroccan Cookbook features more than 80 recipes, selected to best reflect the unique characteristics and breadth of styles that are the essence of Moroccan cooking. Illustrated with beautiful location shots as well as images of finished dishes and authentic cooking techniques, this book is both a source of inspiration for the cook and an evocation of a place. Arabic, Persian, Andalusian and Berber influences are revealed in the recipes, and there are also special features on subjects such as spices, tea drinking and tajines.
More details
Language
English
Place of publication
Sydney
Australia
File size
47,98 MB
ISBN-13
978-1-74343-657-8 (9781743436578)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Murdoch Books Test Kitchen
The Little Moroccan Cookbook
Book
11/2013
Murdoch Books
€32.37
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Content
- Intro
- Title
- Contents
- Introduction
- Street Food
- Lamb Sausages with Capsicum and Onion
- Lamb and Chickpea Soup
- Spiced Lentils
- Lamb and Filo Cigars
- Food Journey: Souks
- Broad Bean Soup
- Hot Chickpeas
- Lamb Kebabs
- Kefta Kebabs
- Home Cooking
- Meatballs with Herbs and Lemon
- Broad Bean Dip
- Filled Savoury Pancakes
- Beetroot and Cumin Salad
- Chicken Soup with Couscous
- Beef Tagine with Okra and Tomatoes
- Orange and Radish Salad
- Cucumber and Olive Salad
- Moroccan Bread
- Lamb Tagine with Peas and Lemons
- Steamed Lamb with Cumin
- Spiced Grilled Chicken
- Sweet Tomato Jam
- Pumpkin and Sweet Potato Stew
- Food Journey: Spice
- Lamb Shank and Prune Tagine
- Couscous with Lamb and Seven Vegetables
- Beef Tagine with Sweet Potatoes
- Lamb Tagine with Sweet Tomato Jam
- Tagine Omelette with Tomatoes
- Spiced Lentils with Pumpkin
- Slow-cooked Beef with Herbs
- Tomato and Preserved Lemon Salad
- Vegetables with Lamb Stuffing
- Festive Food
- Beef Tagine with Apples and Raisins
- Warm Olives with Lemon and Herbs
- Warm Pumpkin Salad with Preserved Lemon
- Pumpkin Purée
- Fennel and Olive Salad
- Chicken Tagine with Apricots
- Lamb Tagine with Dates
- Fresh Lemon, Onion and Parsley Salad
- Orange and Date Salad
- Food Journey: Tagines
- Slow-roasted Lamb with Cumin
- Lamb Tagine with Quince
- Festive Chicken Pie
- Lamb with Eggs and Almonds
- Caramelized Onions with Chargrilled Eggplants
- Chicken with Preserved Lemon and Olives
- Artichokes with Broad Beans
- Roast Chicken with Couscous Stuffing
- Carrot and Orange Salad
- The Coast
- Prawns with Herbs and Preserved Lemon
- Baked Fish with Harissa and Tomatoes
- Almond-crusted Fish with Prunes
- Mussels in Tomato Chermoula Sauce
- Fish Soup
- Fish Tagine with Tomato and Potato
- Tuna Skewers with Herb Marinade
- Fried Sardine Sandwiches
- Fish Couscous
- Sweet Delights
- Sesame Cookies
- Fried Honey Cakes
- Honey-dipped Briouats with Almond Paste
- Almond Milk Drink
- Semolina Pancakes
- Figs with Rosewater, Almonds and Honey
- Watermelon Juice with Rosewater
- Almond Filo Coil
- Sweet Couscous
- Watermelon with Rosewater and Mint
- Mint Tea
- Almond Macaroons
- Food Journey: Tea Ceremony
- Date and Nut Candies
- Gazelles' Horns
- Almond Cream Pudding
- Crisp Pastries with Almond Cream
- Doughnuts
- Rice Pudding
- Basics
- Hot Chilli Paste
- Spice Blend
- Clarified Butter
- Herbed Clarified Butter
- Couscous (Steaming Method)
- Saffron Rice
- Fish Stock
- Preserved Lemons
- Glossary
- Index
- Copyright
