by Martin Brigdale (Photographer), Ghillie Basan (Author), Martin Brigdale (Photographer), Ghillie Basan (Author)
Moroccan food has been shaped by a mix of African, Arabian and European influences. It is a unique cuisine characterized by subtle scents, delicate flowers and elegant presentation. This guide uses the ingredients and techniques of Moroccan cooking to introduce dishes that are as much a pleasure to make and serve as they are to eat. It presents anecdotes explaining the origins of traditional dishes and cooking techniques as well as suggestions for serving and combining recipes to make complete and delicious meals. Featured are classic tagines of chicken or lamb, enhanced by preserved lemons, prunes and olives; fresh, flavoursome salads; hearty soups; and delectable snacks such as Quail and almond triangles. Drinks and rich, sweet desserts such as honey pancakes are also included.
Format: Hardcover
Pages: 160
Edition: illustrated edition
Publisher: Aquamarine
Published: 31 Dec 2002
ISBN 10: 1903141141
ISBN 13: 9781903141144
Book Overview: Ghillie Basan is the author of Classic Turkish Cookery , which was shortlisted for both the Glenfiddich Book of the Year Award and the Guild of Food Writers' Cookery Book of the Year.