A01=Ghillie & Brigdale
A01=Ghillie & Brigdale Martin Basan
A01=Martin Basan
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Author_Ghillie & Brigdale
Author_Ghillie & Brigdale Martin Basan
Author_Martin Basan
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Category1=Non-Fiction
Category=WBN
COP=United Kingdom
Delivery_Delivery within 10-20 working days
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Language_English
Martin Basan
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Price_€10 to €20
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softlaunch
Product details
- ISBN 9781780190549
- Publication Date: 06 Oct 2011
- Publisher: Anness Publishing
- Publication City/Country: GB
- Product Form: Paperback
- Language: English
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Ancient traditions contemporary cooking. Discover the secrets of Moroccan cuisine - a culinary tradition characterized by subtle scents, delicate flavours and elegant presentation. This wonderful collection of 75 recipes draws upon the herbs and spices of the souk, the fabulous, fresh ingredients of the countryside and coast, and the traditions of the Moroccan kitchen. Tempting dishes to try range from easy breakfasts and healthy lunches to fabulous ideas for stylish entertaining, all explained clearly in step by step stages. Enjoy Casablancan Couscous with Roasted Summer Vegetables, Tagine of Lamb and Crunchy Country Salad, Sauteed Herb Salad with Chilli and Preserved Lemon, and Burnt Mulhalbia with Rose-Petal Jam. "Every so often a book comes along that conveys the scent and taste of its subject so evocatively that it grabs our attention totally. This book is one of them: a heady insight into the colourful and varied mix of modern-day Moroccan food with recipes that demand to be cooked". (Lindsey Bareham (author and cook)).This glorious cookbook evokes the tastes and textures of traditional Moroccan cooking - its exciting use of herbs and spices, its sweet and spicy combinations, its careful use of petals and flower waters - and places them in a modern context.
Every recipe is clearly explained for the Western cook, and there is a general introduction describing all the ingredients and cooking techniques. Discover classic tagines of chicken or lamb, enhanced by preserved lemons and olives, and enjoy fresh salads, delectable snacks, drinks and rich desserts from this beautifully illustrated book, exquisitely photographed by Martin Brigdale.
Ghillie Basan has lived and worked in Turkey and the Middle East as an English teacher, a food journalist and a restaurant reviewer. She is Cordon Bleu trained and has a degree in Social Anthropology. Author of the highly acclaimed Classic Turkish Cookery (shortlisted for both Glenfiddich Book of the Year Award and the Guild of Food Writers' Cookery Book of the Year), as well as The Middle Eastern Kitchen, she is also a regular contributor to the Sunday Tribune and Sunday Herald.
