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- 64pages
- 3 heures de lecture
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Moroccan cuisine is rich in flavors, history, and influences from both Africa and the East. The country produces a wealth of grains, nuts, and a variety of fruits, which are generously used in its culinary traditions. Spices such as nutmeg, cinnamon, ginger, saffron, and turmeric also season most traditional dishes abundantly. This mini cookbook invites you to explore the tastes of this wonderful country through delicious recipes, including the famous couscous and tagine, as well as delectable desserts that are richly aromatic.
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Step by Step Moroccan Cooking, Collectif d'auteurs
- Langue
- Année de publication
- 1997
- product-detail.submit-box.info.binding
- (souple)
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- Titre
- Step by Step Moroccan Cooking
- Langue
- Anglais
- Auteurs
- Collectif d'auteurs
- Éditeur
- Konemann UK Ltd
- Publié
- 1997
- Format
- souple
- Pages
- 64
- ISBN10
- 3895089850
- ISBN13
- 9783895089855
- Séries
- Mots clés
- Nonfiction, Livres de cuisine, Arts culinaires & Gastronomie, Afrique, Maroc
- Évaluation
- 3,6 sur 5
- Description
- Moroccan cuisine is rich in flavors, history, and influences from both Africa and the East. The country produces a wealth of grains, nuts, and a variety of fruits, which are generously used in its culinary traditions. Spices such as nutmeg, cinnamon, ginger, saffron, and turmeric also season most traditional dishes abundantly. This mini cookbook invites you to explore the tastes of this wonderful country through delicious recipes, including the famous couscous and tagine, as well as delectable desserts that are richly aromatic.