|
||||||||||||||||||
|
||||||||||||||||||
|
||||||||||||||||||
| ||||||||||||
Frequently Bought Together
Product Details
|
Product Description
Product Description
Moroccan food is sensual exotic, and a feast for the eyes. In "Flavors of Morocco", Ghillie Basan brings you tantalizing recipes for authentic Moroccan food, allowing you to recreate the scents and flavors of this fascinating culinary tradition at home. Follow simple Kemsia and Salad recipes such as Garlicky Fava Bean Dip or Carrot and Cumin Salad with Orange Blossom Water. Make the traditional Classic Chicken Pie with Cinnamon (B'Stilla) from Soups, Breads, and Savory Pastries. A chapter on Tagines, K'dras, and Couscous features the classic Lamb Tagine with Almonds, Prunes, and Apricots and some K'dras (stews), such as Chicken K'dras with Chickpeas, Raisins, and Red Bell Peppers, Grills, Pan-fries, and Roasts include Roast Duck with Honey, Pears, and Figs. Delicious Vegetables, Side dishes, and Preserves include Casablancan Stuffed Tomatoes and Green Leaf and Herb Jam with Olives. Finally, Sweet Snacks, Desserts, and Drinks features treats such as Rose-flavored Milk Pudding--perfect to serve with authentic Mint Tea or a glass of Almond Milk. Also appearing throughout the book are essays on: The Olive and the Argan; Islam, Ramadan, and Bread; Dadas and the Traditional Kitchen; Berber Traditions and Tagines; The Art of Making Couscous; The Souks, Spices, and Sensual Flavors; and finally, Hospitality and Mint Tea. *Moroccan food is hugely popular--it's delicious and easy to cook. *In the same popular series as "Flavors of Provence" and "Flavors of Tuscany", also beautifully photographed on location by Peter Cassidy.
About the Author
Peter Cassidy is a London-based photographer and food lover. He specializes in food and travel and his work appears in many magazines, including Food and Travel, Livingetc, and FHM. For Ryland Peters & Small he has photographed Easy Sushi, Extra Virgin: Cooking with Olive Oil, and Salads.
Ghillie Basan has worked as a cookery writer, restaurant critic, and journalist. She has written several cookbooks on the Middle East and South-east Asia, and her articles have appeared in a number of publications. She is the author of "Tagine" for Ryland Peters & Small.
Ghillie Basan has worked as a cookery writer, restaurant critic, and journalist. She has written several cookbooks on the Middle East and South-east Asia, and her articles have appeared in a number of publications. She is the author of "Tagine" for Ryland Peters & Small.
Suggested Tags from Similar Products(What's this?)Be the first one to add a relevant tag (keyword that's strongly related to this product)
|
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
|
There are no customer reviews yet on Amazon.ca
|
||||||||||||||||||||
|
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.5 out of 5 stars (15 customer reviews)
43 of 45 people found the following review helpful
4.0 out of 5 stars
Best Moroccan Cookbook Out There, Aug 26 2008
By Heather "Here To Help" - Published on Amazon.com
This review is from: Flavors of Morocco: Delicious Recipes from North Africa (Hardcover)
I've searched for quite a while for a really great Moroccan cookbook, and this is the best one I've found yet. There is a good variety here of courses as well as meats/fish used, and a good number of tagines. The recipes are not overly complicated, and do not feature a lot of hard-to-find ingredients. The pictures are beautiful and browsing through the book is a pleasure as well as cooking from it. If you are looking for a Moroccan cookbook look no further.
21 of 21 people found the following review helpful
5.0 out of 5 stars
Love this book and the food I make from it!, May 29 2010
By S. Kessler - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Flavors of Morocco: Delicious Recipes from North Africa (Hardcover)
This book is great. It is beautiful to look at and read, with some of the most alluring photography of food I've ever seen. But most important, the recipes are fool proof and utterly delicious. I'm working my way though both Flavors of Morocco and one of her other books, Tagines and CousCous, (which have some duplication) and have gotten nothing but raves from my husband, who is used to being fed well but has gone nuts for these dishes. I have had Paula Wolfert's seminal book on Moroccan cooking for many years, but I always found her recipes rather complicated and uninspiring. Flavors of Morocco is a much better introduction to the cuisine, and the photos of the finished dishes make your mouth water. The instructions are clear and simple, with no mysteries about them. Plus the recipes all rely of fresh and easily obtained ingredients for the American kitchen. As I noted in my review of Tagines and Couscous, you do not need to have an actual tagine to make these dishes. A 4-quart saute pan with lid works just fine and it the optimal size to accommodate her recipe amounts. Enjoy this book yourself or give it as a gift. It would be a welcome addition to anyone's cookbook library who loves the flavors of the Mediterranean and mid-east.
17 of 19 people found the following review helpful
5.0 out of 5 stars
Morrocan Cookbook, Sep 12 2008
By Lois Matheson "Moosekids!" - Published on Amazon.com
This review is from: Flavors of Morocco: Delicious Recipes from North Africa (Hardcover)
Excellent introduction to Moroccan Cooking including tidbits on the culture and customs. Photographs, easy instructions and enticing recipes make this cookbook a winner!
Listmania!
Look for similar items by category
Look for similar items by subject
Feedback
Would you like to update product info or give feedback on images?
|
