Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
The Moroccan Cookbook
Download The Moroccan Cookbook full books in PDF, epub, and Kindle. Read online The Moroccan Cookbook ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis The Moroccan Cookbook by : Irene Frances Day
Download or read book The Moroccan Cookbook written by Irene Frances Day and published by Pelican Publishing Company. This book was released on 2000 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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.
Book Synopsis Mourad: New Moroccan by : Mourad Lahlou
Download or read book Mourad: New Moroccan written by Mourad Lahlou and published by Artisan. This book was released on 2016-06-28 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Grandma Elmaleh's Moroccan Cookbook by : Lisa Elmaleh Craig
Download or read book Grandma Elmaleh's Moroccan Cookbook written by Lisa Elmaleh Craig and published by . This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Morocco written by and published by Chronicle Books. This book was released on 2012-05-16 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis The Food of Morocco by : Paula Wolfert
Download or read book The Food of Morocco written by Paula Wolfert and published by A&C Black. This book was released on 2012-01-01 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Traditional Moroccan Cooking by : Z. Guinaudeau
Download or read book Traditional Moroccan Cooking written by Z. Guinaudeau and published by Serif Publishing. This book was released on 2003 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Casablanca written by Nargisse Benkabbou and published by Mitchell Beazley. This book was released on 2018-06-05 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Couscous and Other Good Food from Morocco by : Paula Wolfert
Download or read book Couscous and Other Good Food from Morocco written by Paula Wolfert and published by Harper Collins. This book was released on 2013-08-13 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The Food of Morocco written by Fatema Hal and published by Periplus Editions. This book was released on 2002 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: From The Popular "Food of" series, a beautiful introduction to the richness of Moroccan culture through recipes & photos.
Download or read book Modern Moroccan written by Ghillie Basan and published by Lorenz Books. This book was released on 2002 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This beautiful book uses the ingredients and techniques of Morocan cooking to introduce dishes that are as much fun to make and serve as they are to eat.
Book Synopsis The Food of Morocco by : Jane Lawson
Download or read book The Food of Morocco written by Jane Lawson and published by Whitecap Books. This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Embark on a culinary journey with The Food of Morocco from the souks of Marrakech and the kitchens of Rabat to Casablanca’s teahouses and the banquets of Fez. Discover the true essence of Moroccan cooking: a diverse meld of spices and exotic flavors. Vibrant location photography captures the colors of Morocco’s bustling medinas. Instructional photographs and helpful hints accompany each recipe, making The Food of Morocco accessible to cooks of all levels of experience. A glossary of ingredients and equipment demystifies unfamiliar techniques and helpful substitution tips ensure that all palates will be satisfied.
Book Synopsis Cooking at the Kasbah by : Kitty Morse
Download or read book Cooking at the Kasbah written by Kitty Morse and published by Chronicle Books. This book was released on 1998-09 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents a collection of recipes for traditional Moroccan dishes, and provides information about the culinary customs of the country, the rituals of the Moroccan table, and the techniques, ingredients, and equipment of Moroccan cooking.
Book Synopsis Moroccan Cooking by : Latifa Bennani Smires
Download or read book Moroccan Cooking written by Latifa Bennani Smires and published by . This book was released on 1975 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis A Season in Morocco by : Meera Freeman
Download or read book A Season in Morocco written by Meera Freeman and published by Black (Aus). This book was released on 2004 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: No Marketing Blurb
Book Synopsis The Food of Spain by : Claudia Roden
Download or read book The Food of Spain written by Claudia Roden and published by Harper Collins. This book was released on 2011-07-12 with total page 629 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Once Upon a Chef: Weeknight/Weekend by : Jennifer Segal
Download or read book Once Upon a Chef: Weeknight/Weekend written by Jennifer Segal and published by Clarkson Potter. This book was released on 2021-09-14 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.
Download or read book Cooking Moroccan written by Tess Mallos and published by Allen & Unwin. This book was released on 2005 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: The practical and inspirational meet in this new and lavishly produced COOKING series from Murdoch Books. The COOKING series combines hard-working content, the hallmark of an internationally successful Murdoch food series (such as the widely acclaimed Essentials and The Food of series), with contemporary recipes and food styling to fire the imagination of all cooks. With three distinct strands - ingredients, regional cuisines and cooking styles - the COOKING series has the potential to cover a diverse range of books. From the simple pleasure of cooking the basics to the challenge of expanding your repertoire through the in-depth exploration of a versatile ingredient or an exotic regional cuisine, this series is an essential addition to any kitchen. Each title in this extensive series will feature step-by-step recipes and photographs. Additional information on unusual or misunderstood ingredients, cooking methods or serving suggestions will feature throughout the books. Photographs of the recipes will combine classical styling with a contemporary twist, ensuring an enduring look.
