The Moroccan Cookbook

Author : Irene Frances Day
Publisher : Pelican Publishing Company
Page : 0 pages
File Size : 48,6 Mb
Release : 2000
Category : Cooking
ISBN : 1565547004

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The Moroccan Cookbook by Irene Frances Day Pdf

"Demystifying the rituals behind the recipes." --Publishers Weekly "A welcome addition to a subject that suffers from a paucity of published information; it's fascinating reading . . . a tantalizing sample of Moroccan cooking." --Cuisine "Besides the recipes, the cookbook offers information on the culture and methods of cooking." --Los Angeles Times "Makes Moroccan cooking fascinating as well as easy." --Vicksburg Post For people with inquisitive palates, for adventurous cooks wishing to expand their culinary repertoires, and for the thousands of tourists who visit Morocco and return with delicious memories, this definitive work serves up Moroccan cuisine and does not disappoint. Amateur and expert chefs alike will relish in these simple, clear recipes. All the classic Moroccan specialties are included, and no special equipment is required to create the wide variety of dishes ranging from couscous, frackh (baked beans), hareera (a rich, thick soup), and ulk'tban (shish kebob). Two charming portraits-one of the land and people of Morocco and one of its master chefs-round out this authentic collection of recipes.

Author : Mourad Lahlou
Publisher : Artisan
Page : 404 pages
File Size : 40,5 Mb
Release : 2016-06-28
Category : Cooking
ISBN : 9781579654795

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Mourad: New Moroccan by Mourad Lahlou Pdf

A soulful chef creates his first masterpiece What Mourad Lahlou has developed over the last decade and a half at his Michelin-starred San Francisco restaurant is nothing less than a new, modern Moroccan cuisine, inspired by memories, steeped in colorful stories, and informed by the tireless exploration of his curious mind. His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here—the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.

Author : Paula Wolfert
Publisher : A&C Black
Page : 532 pages
File Size : 50,6 Mb
Release : 2012-01-01
Category : Cooking
ISBN : 9781408827468

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The Food of Morocco by Paula Wolfert Pdf

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.

Author : Ghillie Basan
Publisher : Ryland Peters & Small
Page : 301 pages
File Size : 51,9 Mb
Release : 2019-08-13
Category : Cooking
ISBN : 9781788793209

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The Modern Tagine Cookbook: Delicious recipes for Moroccan one-pot meals by Ghillie Basan Pdf

These hearty one-pot meals, flavoured with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan's collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen.

Author : Paula Wolfert
Publisher : Harper Collins
Page : 422 pages
File Size : 41,5 Mb
Release : 2013-08-13
Category : Cooking
ISBN : 9780062047984

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Couscous and Other Good Food from Morocco by Paula Wolfert Pdf

One of the world's great cuisines lovingly and meticulously presented by an outstanding authority on food. Reveals the variety and flavor of the country itself. "The Paula Wolfert I know is an adventuress, a sensualist, a perfectionist cook, a highwire kitchen improvizationalist. And this book is the story of her love affair with Morocco." -Gael Green North Africa is the home to one of the world's great cuisines. Redolent of saffron, cumin and cilantro, Moroccan cooking can be as elegant or as down-home hearty as you want it to be. In Couscous and Other Good Food from Morocco, author Paula Wolfert has collected delectable recipes that embody the essence of the cuisine. From Morocco's national dish, couscous (for which Wolfert includes more than 20 different recipes), to delicacies such as Bisteeya (a pigeon pie made with filo, eggs, and raisins among other ingredients), Wolfert describes both the background of each recipe and the best way to prepare it. As if the mouthwatering recipes weren't enough, each chapter includes some aspect of Moroccan culture or history, be it an account of Moroccan moussems, or festivals, or a description of souks, or markets. Just reading the recipes will be enough to induce ravenous hunger even on a full stomach. Once you've tried the Chicken Tagine with Prunes and Almonds, or the Seared Lamb Kebabs Cooked in Butter, Paula Wolfert's Couscous and Other Good Foods from Morocco will become a well-worn title on your cookbook shelf.

Author : Nargisse Benkabbou
Publisher : Mitchell Beazley
Page : 0 pages
File Size : 42,8 Mb
Release : 2018-06-05
Category : Cooking
ISBN : 1784724459

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Casablanca by Nargisse Benkabbou Pdf

Casablanca is the exciting debut from Moroccan chef Nargisse Benkabbou. This book features more than 80 recipes for simple and satisfying dishes such as Artichoke tagine with peas, baby potatoes & preserved lemons, Peach & ras el hanout short rib stew with garlic mash and Sweet potato & feta maakouda. Also featured are tasty western classics with a unique Moroccan twist: try your hand at Kefta & kale mac & cheese, Roasted almond & 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.

Author : Lisa Elmaleh Craig
Publisher : Unknown
Page : 0 pages
File Size : 52,9 Mb
Release : 2012
Category : Cooking, Moroccan
ISBN : 1843913631

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Grandma Elmaleh's Moroccan Cookbook by Lisa Elmaleh Craig Pdf

NATIONAL & REGIONAL CUISINE. For over fifty years Sarah Elmaleh, the Moroccan-Jewish mother of a large immigrant family in the US, cooked sumptuous meals for family and friends. Her unique blend of Jewish and Oriental cookery, derived from early years in the port town of Essaouira, Morocco, formerly known as Mogador, produced hundreds of recipes, most of which she kept in her head, until her granddaughter, Lisa Elmaleh Craig, sat her down and made her divulge her culinary secrets. This charming book combines recipes, reminiscences and research with the author's own line drawings and colour plates, to provide a verbal feast for the food-oriented reader as well as recipes ranging from a simple breakfast to a family feast.

Author : Irene Frances Day
Publisher : Unknown
Page : 164 pages
File Size : 41,9 Mb
Release : 1975
Category : Cooking, Moroccan
ISBN : 0399507043

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The Moroccan Cookbook by Irene Frances Day Pdf

Author : Anonim
Publisher : Chronicle Books
Page : 227 pages
File Size : 51,6 Mb
Release : 2012-05-16
Category : Cooking
ISBN : 9780811877381

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Morocco by Anonim Pdf

Presents an introduction to the food of Morocco, with eighty recipes for appetizers, tangine, coucous dishes, and stuffed pastries, along with a discussion of the country's history and diverse culinary culture.

Author : Claudia Roden
Publisher : Harper Collins
Page : 629 pages
File Size : 45,6 Mb
Release : 2011-07-12
Category : Cooking
ISBN : 9780062091680

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The Food of Spain by Claudia Roden Pdf

One of our foremost authorities on Mediterranean, North African, and Italian cooking, Claudia Roden brings her incomparable authenticity, vision, and immense knowledge to bear in The Food of Spain. The James Beard Award–winning author of the classic cookbooks A Book of Middle Eastern Food and A Book of Jewish Food now graces food lovers with the definitive cookbook on the Spanish cuisine, illustrated with dozens of gorgeous full-color photographs that capture the color and essence of this wonderfully vibrant nation and its diverse people, traditions, and culture.

Author : BookSumo Press
Publisher : Unknown
Page : 120 pages
File Size : 46,5 Mb
Release : 2017-10-13
Category : Electronic
ISBN : 1977599028

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Moroccan Cookbook by BookSumo Press Pdf

Discover Easy Moroccan Cooking. Enjoy the 2nd Edition of this popular cookbook in full color, with art, and more than 80 delicious recipes! Get your copy of the best and most unique Moroccan recipes from BookSumo Press! Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply. In this book we focus on Moroccan cooking. The Moroccan Cookbook is a complete set of simple but very unique Moroccan recipes. You will find that even though the recipes are simple, the tastes are quite amazing. So will you join us in an adventure of simple cooking? Here is a Preview of the Moroccan Recipes You Will Learn: Traditional Moroccan Chicken Green Olives and Chicken Stew Hot Harissa Potato Salad Famous Crunchy Moroccan Bastya Saucy Moroccan Meatballs Tagine Cinnamon Chicken Bake Saucy Raisins and Eggplant Stew Spicy Salmon Fillets Zesty Carrot Salad Sweet Prunes Lamb Stew Traditional Quick Moroccan Couscous Span-Roccan Tilapia Stew Moroccan Style Chops Spiced Up Baked Lamb Traditional Chicken and Raisins Stew Traditional Peas Tagine Sweet Potato Stew Cumin Veggie Salad Mul-Colored Baked Tray Hearty Artichokes Stew Blooming Cauli-Beef Stew Vegan Veggies Stew Zesty Pimento Chicken Toothy Fruity Chicken Stew Veggies Pilaf Skillet Kalamata and Currants Tagine Orangy Chicken Stew Chili Squash and Lamb Stew Stuffed Bell Pepper Caps Herbed Potato Fritters Again remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort!Related Searches: Moroccan cookbook, Moroccan recipes, Moroccan recipe book, Moroccan, Moroccan food, Moroccan cooking, Moroccan cuisine

Author : James Newton
Publisher : Springwood emedia
Page : 44 pages
File Size : 41,5 Mb
Release : 2013
Category : Cooking
ISBN : 9781301924578

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Moroccan Cookbook - Moroc Tagine by James Newton Pdf

Sample the delights of Tagine cooking with fabulous meat, fish and vegetarian recipes from Morocco and beyond. A wonderful collection of Tagine recipes and accompaniments from North Africa.

Author : Fatema Hal
Publisher : Tuttle Publishing
Page : 214 pages
File Size : 53,6 Mb
Release : 2002-05-15
Category : Cooking
ISBN : 9781462916429

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Food of Morocco by Fatema Hal Pdf

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

Author : Z. Guinaudeau,Madame Guinaudeau,Claudia Roden
Publisher : Serif Publishing
Page : 0 pages
File Size : 52,5 Mb
Release : 2003
Category : Cookery, Moroccan
ISBN : 1897959435

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Traditional Moroccan Cooking by Z. Guinaudeau,Madame Guinaudeau,Claudia Roden Pdf

Moroccan cuisine is famous for its subtle blending of spices, herbs and honey with meat and vegetables. In Fez, the country's culinary centre, the cooking has numerous influences - Arab and Berber, with hints of Jewish, African and French. The country's classic dishes are the famous couscous, tagines or stews, and bistilla, an exquisite pie made with a flaky pastry. Capturing the atmosphere of Fez, cultural capital of the medieval Moorish world, Madame Guinaudeau takes us behind closed doors into the kitchens and dining rooms of the old city. She invites us to a banquet in a wealthy home, shopping in the spice market and to the potter's workshop; shares with us the secrets of preserving lemons for a tagine; shows us how to make Moroccan bread. Traditional Moroccan Cooking is the perfect introduction to a mouth-watering culinary heritage and a vivid description of an ancient and beautiful city. It offers a taste of the delights to be found in one of the world's great gastronomic centres.

Author : Ghillie Basan,Martin Brigdale
Publisher : Southwater Publishing
Page : 0 pages
File Size : 47,7 Mb
Release : 2011
Category : Cooking
ISBN : 1780190549

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Modern Moroccan by Ghillie Basan,Martin Brigdale Pdf

Moroccan food has been shaped by a mix of African, Arabian and European influences. This guide uses the ingredients and techniques of Moroccan cooking to introduce a range of recipes, and presents anecdotes explaining the origins of traditional dishes and cooking techniques.