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Morocco A Culinary Journey With Recipes by Jeff Koehler Cookbook
US $16.22
ApproximatelyRM 68.50
or Best Offer
Was US $24.95 (35% off)
Condition:
“Pre-owned, some wear with age/use”
Very Good
A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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Shipping:
US $6.50 (approx RM 27.45) USPS First Class®.
Located in: Redondo Beach, California, United States
Delivery:
Estimated between Wed, 15 Oct and Fri, 17 Oct to 94104
Returns:
30 days return. Buyer pays for return shipping. If you use an eBay shipping label, it will be deducted from your refund amount.
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eBay item number:256690792172
Item specifics
- Condition
- Very Good
- Seller Notes
- “Pre-owned, some wear with age/use”
- Country/Region of Manufacture
- Morocco
- ISBN
- 9780811877381
About this product
Product Identifiers
Publisher
Chronicle Books
ISBN-10
0811877388
ISBN-13
9780811877381
eBay Product ID (ePID)
109474621
Product Key Features
Book Title
Morocco : A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora
Number of Pages
224 Pages
Language
English
Topic
Regional & Ethnic / African, Regional & Ethnic / Mediterranean
Publication Year
2012
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
36.3 Oz
Item Length
10.5 in
Item Width
8.5 in
Additional Product Features
Intended Audience
Trade
Dewey Edition
23
Reviews
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., 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. - Publishers Weekly, 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. - Publishers Weekly-- -
Grade From
College Freshman
Dewey Decimal
641.5964
Grade To
College Graduate Student
Synopsis
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.
LC Classification Number
TX725.M8
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