Moroccan Cooking -- The Best Recipes


by Fettouma Benkirane, J.P. Talliander/Sochepress, Paris, 1994. Paperback, 154 pages. The author's second book on the subject, also published in three other languages. Traditional cooking but prepared for the modern cook. "We don't have the time nor means anymore to sun-dry meat," she explains, "nor we have the space to spread out tomatoes for drying. Terrific Tagines dishes section, with the focus on spiced lamb and mutton prepared, for example, with eggplant, artichokes, quinces and okra. Stuffed Mechoui (piy-roasted or barbeque) dishes outstanding too. Very Good+ condition.

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