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Modern MoroccanStock informationGeneral Fields
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DescriptionAncient traditions contemporary cooking. Discover the secrets of Moroccan cuisine - a culinary tradition characterized by subtle scents, delicate flavours and elegant presentation. This wonderful collection of 75 recipes draws upon the herbs and spices of the souk, the fabulous, fresh ingredients of the countryside and coast, and the traditions of the Moroccan kitchen. Tempting dishes to try range from easy breakfasts and healthy lunches to fabulous ideas for stylish entertaining, all explained clearly in step by step stages. Enjoy Casablancan Couscous with Roasted Summer Vegetables, Tagine of Lamb and Crunchy Country Salad, Sauteed Herb Salad with Chilli and Preserved Lemon, and Burnt Mulhalbia with Rose-Petal Jam. "Every so often a book comes along that conveys the scent and taste of its subject so evocatively that it grabs our attention totally. This book is one of them: a heady insight into the colourful and varied mix of modern-day Moroccan food with recipes that demand to be cooked". (Lindsey Bareham (author and cook)). Author descriptionGhillie Basan has lived and worked in Turkey and the Middle East as an English teacher, a food journalist and a restaurant reviewer. She is Cordon Bleu trained and has a degree in Social Anthropology. Author of the highly acclaimed Classic Turkish Cookery, as well as The Middle Eastern Kitchen. Her other publications include The Food and Cooking of Lebanon. |