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The Food of Morocco (Hardcover)
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The Food of Morocco (Hardcover)
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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.
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