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1 Local Warehouse Cooking and Food- Mediterranean
10 Remote Warehouse Cooking and Food- African

Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora

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Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora Cover

 

Synopses & Reviews

Publisher Comments:

With a wide range of exotic flavors and cooking styles, Morocco includes 80 recipes with Spanish influences, rustic Berber styles, complex, palace-worthy plates, spicy tagines, and surprisingly easy to make street food. From piquant appetizers like cumin-spiced potato fritters, to classic tagine and couscous entrees, and stuffed pastries like Seafood Pastilla, to fragrant sweets like Honeyed Phyllo Triangles Stuffed with Almonds, and, of course, Mint Tea, this beautiful collection of recipes surprises and inspires the home cook. Gorgeous photographs of such iconic Moroccan scenes as the markets of Marrakech and the date-filled oasis of Zagora capture the diverse flavors of this sun-splashed country.

Review:

"Some international cookbooks stimulate appetites and others induce wanderlust — this survey of Moroccan cuisine does both. Food writer and photographer Jeff Koehler (Rice Pasta Couscous; La Paella) captures the complexity of his subject matter with the exacting detail of a scholar and the color and sensuality of a spice market. A brief historical overview is followed by regional guides that cover the country's diverse geographic territories, from the Atlantic and Mediterranean coastlines to the Sahara desert. Setting the stage for modern cooks, he covers some suggested pantry items (argan oil; 12 different kinds of dates; the spice blend ras el hanout) and equipment (couscoussier; tagine). The more than 70 recipes reflect the variety of cultural traditions carried over from Arab (stuffed phyllo pastry), Berber (blistered flatbread), and Spanish inhabitants (mussels in tomato sauce). Emblematic dishes like tomato-based harira soup, chicken tagine with preserved lemon and olives, and seven-vegetable couscous are included alongside street eats like snails in broth and a contemporary update on lamb tagine featuring oranges, saffron, and candied orange peel. The sumptuous photographs complete the almost-like-being-there experience. Photos. (June)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

Product Details

ISBN:
9780811877381
Author:
Koehler, Jeff
Publisher:
Chronicle Books (CA)
Subject:
Cooking and Food-Mediterranean
Publication Date:
20120531
Binding:
HARDCOVER
Language:
English

Related Subjects

Cooking and Food » General
Cooking and Food » Regional and Ethnic » African
Cooking and Food » Regional and Ethnic » Mediterranean
Cooking and Food » Regional and Ethnic » Middle Eastern
Science and Mathematics » Nature Studies » Birds » Birdwatching
Science and Mathematics » Nature Studies » Birds » General
Science and Mathematics » Ornithology » General Ornithology and Birding

Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora New Hardcover
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$29.95 In Stock
Product details pages Chronicle Books (CA) - English 9780811877381 Reviews:
"Publishers Weekly Review" by , "Some international cookbooks stimulate appetites and others induce wanderlust — this survey of Moroccan cuisine does both. Food writer and photographer Jeff Koehler (Rice Pasta Couscous; La Paella) captures the complexity of his subject matter with the exacting detail of a scholar and the color and sensuality of a spice market. A brief historical overview is followed by regional guides that cover the country's diverse geographic territories, from the Atlantic and Mediterranean coastlines to the Sahara desert. Setting the stage for modern cooks, he covers some suggested pantry items (argan oil; 12 different kinds of dates; the spice blend ras el hanout) and equipment (couscoussier; tagine). The more than 70 recipes reflect the variety of cultural traditions carried over from Arab (stuffed phyllo pastry), Berber (blistered flatbread), and Spanish inhabitants (mussels in tomato sauce). Emblematic dishes like tomato-based harira soup, chicken tagine with preserved lemon and olives, and seven-vegetable couscous are included alongside street eats like snails in broth and a contemporary update on lamb tagine featuring oranges, saffron, and candied orange peel. The sumptuous photographs complete the almost-like-being-there experience. Photos. (June)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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