Moroccan Cookbook, The - Tapa blanda

Reseña del editor

All the classic Moroccan specialties are included, and no special equipment is required to create the wide variety of dishes ranging from couscous, frackh (baked beans), hareera (a rich, thick soup), and ulk'tban (shish kebob). Two charming portraits-one of the land and people of Morocco and one of its master chefs-round out this authentic collection of recipes.

Contraportada

"Demystifying the rituals behind the recipes." --Publishers Weekly

"A welcome addition to a subject that suffers from a paucity of published information; it's fascinating reading . . . a tantalizing sample of Moroccan cooking." --Cuisine

"Besides the recipes, the cookbook offers information on the culture and methods of cooking." --Los Angeles Times

"Makes Moroccan cooking fascinating as well as easy." --Vicksburg Post

For people with inquisitive palates, for adventurous cooks wishing to expand their culinary repertoires, and for the thousands of tourists who visit Morocco and return with delicious memories, this definitive work serves up Moroccan cuisine and does not disappoint.
Amateur and expert chefs alike will relish in these simple, clear recipes. All the classic Moroccan specialties are included, and no special equipment is required to create the wide variety of dishes ranging from couscous, frackh (baked beans), hareera (a rich, thick soup), and ulk'tban (shish kebob). Two charming portraits-one of the land and people of Morocco and one of its master chefs-round out this authentic collection of recipes.