| In association with |
 |
|
Learn to COOK - Modern Moroccan: Ancient Traditions, Contemporary Cooking
|
List Price: $27.50
Our Price: $46.14
Availability: Usually ships in 24 hours
Manufacturer: Aquamarine
|
Average Customer Rating: 
|
|
Binding: Hardcover
Dewey Decimal Number: 641
EAN: 9781903141144
ISBN: 1903141141
Label: Aquamarine
Manufacturer: Aquamarine
Number Of Items: 1
Number Of Pages: 160
Publication Date: 2003-01-25
Publisher: Aquamarine
Studio: Aquamarine
|
|
|
|
|
|
Editorial Reviews:
|
This beautiful book uses the ingredients and techniques of Morocan cooking to introduce dishes that are as much fun to make and serve as they are to eat.
|
|
|
Spotlight customer reviews:
|
Customer Rating:
Summary: Wonderful Moroccan cooking
Comment: The Moroccan kitchen has become my favorite since this cooking book. All recpies are very easy to make. The recipes with a combination of cilantro, garlic and lemon are the best. Tajines with preserved lemon, kalamata olives and safran, grilled fish with a hot sweet and sour dip with mint, it is all wonderful.
Customer Rating:
Summary: Beauitful Book
Comment: This is a beautiful book with easy to understand recipes - I've had a blast cooking so many new and diffrent things!
Customer Rating:
Summary: Superb cookbook of a great flavorful cuisine
Comment: This cookbook by Ghillie Basan shows Moroccan cuisine at its best: flavorful dishes which are quite easy to prepare. If you have never tried Moroccan food and like bold flavors, you should really give this cookbook a try. If you have been on holiday in Morocco and you are craving for some of the food you had over there, you will be pleasantly surprised with the quality of these recipes.
Recipes are divided in 6 chapters:
-- mezze & soups (with a recipe for cinnamon-scented chickpea and lentil soup with fennel and honey buns)
-- street food (among other recipes the bus-station kefta with egg and tomato)
-- couscous & tagines (I love this chapter, but will just mention four highlights: casablancan couscous with roasted summer vegetables, couscous with lamb cutlets, harissa and fennel, tagine of spiced kefta with lemon and spices, and (the obligatory but oh so good) tagine of lamb with crunchy country salad (add some almond slivers to make it even better!)
-- roasts, grills & pan-fried dishes (the butternut squash with caramelized pink shallots is amazing, as is the fiery chicken wings with blood oranges)
-- salads & side dishes (lentil salad with red onion and garlic)
-- sweets, pastries & drinks (poached pears in scented honey syrup).
On the opposite side of each recipe there's a beautiful fullpage photo of the dish itself, making browsing the book a mouthwatering experience.
To conclude, I highly recommend this book for anyone: the recipes are relatively easy, and the results stunning.
(Some info on me, to put the review in perspective: I love to cook and would describe my skill level as intermediate. I went to Morocco because I love the food in this particular cookbook --- and although the food in Morocco was great, the food I make at home using the recipes in this book is often even better.)
Customer Rating:
Summary: Modern perfection
Comment: This book is the rare combination of stunning coffee table pictography and invaluable recipe collection. Every recipe is perfect and restaurant-ready but simple enough to shine at home. Perhpas my favorite cookbook, and definitely in the top 5!
|
|
|
|
|
|
|
|
|
