The Food of Morocco

The Food of Morocco

By
Paula Wolfert
Contains
209 recipes
Published by
Bloomsbury Publishing Plc
ISBN
9781408869215
Photographer
Quentin Bacon

'There is no book on the food of Morocco as good as this one' Claudia Roden Paula Wolfert's name is synonymous with revealing the riches 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 harira (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.

In this book

  1. Introduction
  2. The essentials of Moroccan cooking
  3. Salads
  4. Breads and pastries
  5. Eggs, butter, buttermilk and cheese
  6. Soups
  7. Couscous
  8. Fish
  9. Poultry
  10. Meats
  11. Bean and vegetable dishes
  12. Desserts
  13. Drinks

Recipes in The Food of Morocco

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