Couscous And Other Good Food From Morocco

Author: Paula Wolfert
Publisher: Harper Collins
ISBN: 0062047981
Size: 70.42 MB
Format: PDF, Kindle
View: 1121
Since it was first published in 1973, Couscous and Other Good Food from Morocco has established itself as the classic work on one of the world’s great cuisines, and in 2008 it was inducted into the James Beard Cookbook Hall of Fame. From the magnificent bisteeyas (enormous, delicate pies composed of tissue-thin, buttery layers of pastry and various fillings) to endless varieties of couscous, Paula Wolfert reveals not only the riches of the Moroccan kitchen but also the variety and flavor of the country itself. With its outstanding recipes, meticulous and loving research, and keen commitment to the traditions of its subject, this is one of those rare cookbooks that are as valuable for their good reading as for their inspired food.

The Food Of Morocco

Author: Paula Wolfert
Publisher: A&C Black
ISBN: 1408827468
Size: 51.90 MB
Format: PDF, Docs
View: 2738
Paula Wolfert's name is synonymous with revealing the richres of authentic Mediterranean cooking, especially the cuisine of Morocco. In The Food of Morocco, she brings to bear more than forty years of experience of, love of, and original research on the traditional food of that country. The result is the definitive book on Moroccan cuisine, from tender Berber skillet bread to spiced hariria (the classic soup made with lentils and chickpeas), from chicken with tangy preserved lemon and olives to steamed sweet and savoury breast of lamb stuffed with couscous and dates. The recipes are clear and inviting, and infused with the author's unparalleled knowledge of this delicious food. Essays illuminate the essential elements of Moroccan flavour and emphasise the accessibility of once hard-to-find ingredients such as saffron, argan oil and Moroccan cumin seed.

The Great Book Of Couscous

Author: Copeland Marks
Publisher: Dutton Adult
Size: 66.53 MB
Format: PDF, Docs
View: 7713
An introduction to North African cuisine focuses on dishes that feature couscous, a form of steamed cracked wheat

Foods Of Morocco

Author: Barbara Sheen
Publisher: Greenhaven Publishing LLC
ISBN: 1420507710
Size: 62.27 MB
Format: PDF, ePub, Mobi
View: 5053
Cumin is considered just as important as salt and pepper and is served at the Moroccan meal right alongside them. Author Barbara Sheen treats readers to a scrumptious blend of geography, history, health, daily life, celebrations, and customs of Morocco. Sidebars feature engaging country factoids as well as a number of recipes with easy-to-follow directions. Readers will be enchanted by the bright colors, enticing aromas, and unique flavors of Morocco.


Author: Marion Kane
Publisher: Marion Kane food sleuth®
ISBN: 9781552856468
Size: 36.86 MB
Format: PDF, Docs
View: 5259
A compilation of food writer Marion Kane's memories, newspaper columns, and 80 recipes. Kane has been a food editor and writer at major newspapers for almost twenty years.

Ethnic American Food Today

Author: Lucy M. Long
Publisher: Rowman & Littlefield
ISBN: 1442227311
Size: 75.63 MB
Format: PDF, Docs
View: 6778
Ethnic American Food Today is the first encyclopedia to illuminate the variety and complexity of ethnic food cultures in this country and to address their place within the larger American culture.

The Slow Mediterranean Kitchen

Author: Paula Wolfert
Publisher: John Wiley & Sons Inc
Size: 43.22 MB
Format: PDF, ePub, Docs
View: 6637
The noted food writer presents a sumptuous treasury of more than 150 authentic recipes with a Mediterranean flair, featuring traditional dishes from North Africa, the Eastern Mediterranean, Italy, Spain, and the South of France that use a slow-cooked, flavorful approach to great food.

Morocco Bound

Author: Brian Edwards
Publisher: Duke University Press
ISBN: 0822387123
Size: 77.21 MB
Format: PDF, ePub
View: 4195
Until attention shifted to the Middle East in the early 1970s, Americans turned most often toward the Maghreb—Morocco, Algeria, Tunisia, and the Sahara—for their understanding of “the Arab.” In Morocco Bound, Brian T. Edwards examines American representations of the Maghreb during three pivotal decades—from 1942, when the United States entered the North African campaign of World War II, through 1973. He reveals how American film and literary, historical, journalistic, and anthropological accounts of the region imagined the role of the United States in a world it seemed to dominate at the same time that they displaced domestic social concerns—particularly about race relations—onto an “exotic” North Africa. Edwards reads a broad range of texts to recuperate the disorienting possibilities for rethinking American empire. Examining work by William Burroughs, Jane Bowles, Ernie Pyle, A. J. Liebling, Jane Kramer, Alfred Hitchcock, Clifford Geertz, James Michener, Ornette Coleman, General George S. Patton, and others, he puts American texts in conversation with an archive of Maghrebi responses. Whether considering Warner Brothers’ marketing of the movie Casablanca in 1942, journalistic representations of Tangier as a city of excess and queerness, Paul Bowles’s collaboration with the Moroccan artist Mohammed Mrabet, the hippie communities in and around Marrakech in the 1960s and early 1970s, or the writings of young American anthropologists working nearby at the same time, Edwards illuminates the circulation of American texts, their relationship to Maghrebi history, and the ways they might be read so as to reimagine the role of American culture in the world.

Paula Wolfert S World Of Food

Author: Paula Wolfert
Publisher: HarperCollins Publishers
ISBN: 9780060159559
Size: 14.60 MB
Format: PDF, ePub, Docs
View: 2871
Two hundred recipes noted for their earthy flavor, richness without heaviness, and new cooking techniques includes such delicacies as chestnut salad with walnuts and pancetta

North Africa

Author: Mira Bartok
Publisher: Good Year Books
ISBN: 9780673363589
Size: 62.56 MB
Format: PDF, Mobi
View: 4041
Educational resource for teachers, parents and kids!