Couscous And Other Good Food From Morocco

Author: Paula Wolfert
Publisher: Harper Collins
ISBN: 0062047981
Size: 59.90 MB
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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: 45.78 MB
Format: PDF, Docs
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A once-in-a-lifetime cookbook lavishly evoking Morocco in all its timeless splendour and mystery...essential for armchair travellers and anyone interested in Moroccan cuisine.

Foods Of Morocco

Author: Barbara Sheen
Publisher: Greenhaven Publishing LLC
ISBN: 1420507710
Size: 47.71 MB
Format: PDF, Docs
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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.

Ethnic American Food Today

Author: Lucy M. Long
Publisher: Rowman & Littlefield
ISBN: 1442227311
Size: 65.42 MB
Format: PDF, Docs
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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.

Dish

Author: Marion Kane
Publisher: Marion Kane food sleuth®
ISBN: 9781552856468
Size: 73.81 MB
Format: PDF, Kindle
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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.

The Great Book Of Couscous

Author: Copeland Marks
Publisher: Dutton Adult
ISBN:
Size: 33.15 MB
Format: PDF, Kindle
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An introduction to North African cuisine focuses on dishes that feature couscous, a form of steamed cracked wheat

Morocco Bound

Author: Brian Edwards
Publisher: Duke University Press
ISBN: 0822387123
Size: 26.27 MB
Format: PDF, ePub
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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.

The Slow Mediterranean Kitchen

Author: Paula Wolfert
Publisher: John Wiley & Sons Inc
ISBN:
Size: 71.13 MB
Format: PDF, ePub
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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.

North Africa

Author: Mira Bartok
Publisher: Good Year Books
ISBN: 9780673363589
Size: 39.49 MB
Format: PDF, Mobi
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Educational resource for teachers, parents and kids!

1 000 Foods To Eat Before You Die

Author: Mimi Sheraton
Publisher: Workman Publishing
ISBN: 076118306X
Size: 50.38 MB
Format: PDF, ePub, Docs
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The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.