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Casablanca: My Moroccan Food
Nargisse Benkabbou
(Author)
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Firefly Books
· Hardcover
Casablanca: My Moroccan Food - Benkabbou, Nargisse
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Origin: U.S.A.
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Friday, July 19.
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Synopsis "Casablanca: My Moroccan Food"
A native Moroccan shares 100 recipes for the vibrant and delicious dishes of her homeland. A book that is infused with the flavors of Morocco and is as accessible as it is inspiring. -- Nigella Lawson Nargisse Benkabbou grew up in a food-oriented family that nurtured her connection with her roots and country of origin, Morocco. On her popular blog, MyMoroccanFood.com, she shares her family's recipes and her innovative cross-cultural creations. Casablanca features 100 recipes for simple and satisfying Moroccan meals for family and entertaining. Benkabbou describes the essential elements in Moroccan cuisine and how to make them - Ras el Hanout spice mix, preserved lemons, harissa paste, scented waters, couscous, chermoula and Moroccan tea. She also introduces the tagine and explains how to use it. The recipes include: Starters to Share - Roasted red pepper and preserved lemon salad with butter beans; Serrouda (chickpea dip); Sweet potato and feta maakouda (potato cakes); Grandma's broad bean and zucchini salad Vegetarian Dishes - Baghrir (pancake) with crème fraiche and chestnut mushrooms; Moroccan eggs Florentine with harissa hollandaise; Root vegetable and prune tagine Meat - Mama's harira (soup); My grandfather's mechoui (lamb) with yoghurt and mint sauce; Orange zest and turmeric lamb chops Poultry - Chorba beida (white chicken soup); Chicken, carrot and charred lemon tagine; Spicy chicken livers; Duck and cannellini bean casserole with caraway and dried figs Seafood - Fragrant seafood and tomato tagine; Merguez-stuffed squid in tomato sauce; Monkfish tagine with apricots, dates and fennel Bread - Wholemeal mahrash bread; Mkhamer (skillet bread); Seeded harcha (scone); Cumin and buttermilk cornbread Sweets - Pistachio, orange and olive oil flourless loaf cake (gluten-, dairy-free); Ktefa (filo pastry with custard); Ras el Hanout carrot cake with cream cheese frosting; Jabane (nougat). Casablanca will be eagerly welcomed by those familiar with Moroccan food and by adventurous cooks wanting to expand their culinary horizons.
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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Hardcover.
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