About For Books The Food of Morocco Review
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HardCover. Pub the Date: October 2011 Pages: 528 in Publisher by: Ecco Paula Wolfert s name is synonymous with revealing the riches of authentic Mediterranean withcooking especially the cuisine of Morocco. In of The Food of Morocco. She-ings to bear more than forty years of experience of. love of. and original research on the traditional foodways of that country. The result is the definitive book on Moroccan cuisine. from tender Berber skillet ead to spiced harira (the classic soup made with lentils and chickpeas). from chicken with tangy preserved lemon and olives to steamed sweet and savory east 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 flavor and emphasize the accessibility of once hard-to-find ingredients such...
HardCover. Pub the Date: October 2011 Pages: 528 in Publisher by: Ecco Paula Wolfert s name is synonymous with revealing the riches of authentic Mediterranean withcooking especially the cuisine of Morocco. In of The Food of Morocco. She-ings to bear more than forty years of experience of. love of. and original research on the traditional foodways of that country. The result is the definitive book on Moroccan cuisine. from tender Berber skillet ead to spiced harira (the classic soup made with lentils and chickpeas). from chicken with tangy preserved lemon and olives to steamed sweet and savory east 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 flavor and emphasize the accessibility of once hard-to-find ingredients such...
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