02800cam a2200313 4500
528022530
TxAuBib
20211107120000.0
||||||s2013||||||||||||||||||||||||und|u
9780062047984
0062047981
B00D5TF0DU
Amazon
90adcc75-35a9-4870-b7c1-9d3b171b44b8
OverDrive
(Reserve ID)
1323036
OverDrive
(Product ID)
TxAuBib
Wolfert, Paula.
Couscous and Other Good Food from Morocco
[Libby].
Ecco,
2013.
Format: OverDrive Adobe EPUB eBook, Filesize: 5571kB.
Format: OverDrive Kindle Book.
Format: OverDrive OverDrive Read.
Cooking & Food.
Nonfiction.
HTML:<p><strong>One of the world's great cuisines lovingly and meticulously presented by an outstanding authority on food. Reveals the variety and flavor of the country itself.</strong></p> <p><strong>"The Paula Wolfert I know is an adventuress, a sensualist, a perfectionist cook, a highwire kitchen improvizationalist. And this book is the story of her love affair with Morocco." -Gael Green</strong></p> <p>North Africa is the home to one of the world's great cuisines. Redolent of saffron, cumin and cilantro, Moroccan cooking can be as elegant or as down-home hearty as you want it to be. In Couscous and Other Good Food from Morocco, author Paula Wolfert has collected delectable recipes that embody the essence of the cuisine.</p> <p>From Morocco's national dish, couscous (for which Wolfert includes more than 20 different recipes), to delicacies such as Bisteeya (a pigeon pie made with filo, eggs, and raisins among other ingredients), Wolfert describes both the background of each recipe and the best way to prepare it. As if the mouthwatering recipes weren't enough, each chapter includes some aspect of Moroccan culture or history, be it an account of Moroccan moussems, or festivals, or a description of souks, or markets. Just reading the recipes will be enough to induce ravenous hunger even on a full stomach.</p> <p>Once you've tried the Chicken Tagine with Prunes and Almonds, or the Seared Lamb Kebabs Cooked in Butter, Paula Wolfert's Couscous and Other Good Foods from Morocco will become a well-worn title on your cookbook shelf.</p><br />.
Media Type: eBook.
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