This title offers over 100 authentic and exotic recipes - including Morocco, Tunisia, Algeria and Egypt - and aims to offer a rare insight into the customs and culinary traditions of this mysterious and romantic part of the world.
The Moro restaurant was born out of a desire to cook within the wonderful tradition of Mediterranean food, and to explore exotic flavours little known in the UK. It is one of the most talked about restaurants and in 1998 won both the Time Out and BBC Good Food awards for Best New Restaurant. Moro: the Cookbook was a huge success. Its passionate ...
When, over a thousand years ago, the Moors of North Africa conquered the lands around the Mediterranean they brought with them foods which were to fashion western cooking for years to come. Spices from the caravan trade, rice from India, citrus fruit, aubergines, spinach, sugar cane were all introduced to Spain, Portugal, Sicily and Provence by ...
Tunisian couscous and Moroccan almond stew, Palestinian chicken and Sudanese fish salad, shrimps Bahrain-style and Algerian croissants, here are over 300 recipes from 15 countries of the Middle East and North Africa brought together in one collection of Arab cuisine. All the traditional recipes are here: molokhia and lentil soup, fatooush and fool ...
Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of ...
The amazing variety and delicious range of flavors of Middle Eastern and North African vegetarian cooking are represented in this volume, which includes recipes for stews, soups, falafels, couscous, stuffed grape leaves, hummus, and many vegetable dishes, as well as pastries, yoghurt drinks--and of course the strong coffees that are traditional to ...
Redolent of saffron, ginger, and cinnamon, and vivid with the sun-drenched flavors of fresh fruits, grains, and vegetables, the cuisines of Morocco, Algeria, and Tunisia are as delicious as they are exotic. More than 80 distinctive vegetarian recipes, a special section on entertaining, and tempting, full-color photographs fill this exciting fourth ...
Over eighty recipes from Momo, one of London's most fashionable restaurants, together with sumptuous photography and photography and an atmospheric text, recreate the sexy and mysterious flavours of North African life and cuisine. The Momo Cookbook contains eighty-eight authentic North African recipes which allow the reader to make these spicy and ...
A bold culinary explorer serves up more than 150 recipes for the versatile pasta of North Africa--the perfect summer food. As couscous becomes more and more popular in America, Copeland Marks has ventured to the lands of its origins in search of exciting and authentic recipes. The result is an adventurous and savory assortment of dishes sure to ...
The North African pasta known as couscous is a form of cracked wheat eaten as a cereal, with meat and vegetables as a main dish, or with fruit and nuts as a dessert. The author of Sephardic Cooking presents some 350 recipes from one of the great cuisines of the world.
Fascinated by North Africa, Dunlop visits eight of the best home cooks in Morocco, Tunisia, and Libya, shopping and cooking with them, and learning their favorite recipes and cooking tricks.
The menu of the Moro restaurant explores the exotic flavours of the Mediterranean. This cookbook encompasses dishes that originated in Spain and the Muslim Mediterranean. As well as recipes it has details about the romance and tradition inherent in every dish.
Saffron, ginger, cinnamon, fresh fruits, grains, vegetables--with these wonderful ingredients, meat is definitely not necessary. Here are 80-plus distinctive recipes plus a section on entertaining, so that you can create the sumptuous dishes of Morocco, Algeria and Tunisia at home.
The cuisine of North Africa, strongly influe nced by the ancient civilisations of the Mediterranean, is o ne of the most varied in the world. This book brings togethe r more than 80 recipes from Morocco, Tunisia, Algeria and Eg ypt. '
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