The Food of Morocco (Hardcover)

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 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.

General

Imprint:	Bloomsbury Publishing Plc
Country of origin:	United Kingdom
Release date:	August 2012
First published:	August 2012
Authors:	Paula Wolfert
Dimensions:	274 x 223 x 46mm (L x W x T)
Format:	Hardcover
Pages:	517
ISBN-13:	978-1-4088-2746-8
Categories:	Books > Health, Home & Family > Cookery / food & drink etc > National & regional cuisine Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > Cooking with herbs & spices Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with herbs & spices Books > Food & Drink > National & regional cuisine
LSN:	1-4088-2746-8
Barcode:	9781408827468

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