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La cocina marroqui

Overview

From Morocco's savory light dishes—stuffed pancakes, fennel and olive salad, and sweet tomato jam—to a celebration of its haute cuisine, here are all the tastes and scents of Moroccan cooking. Spicy kebabs, rich vegetarian and meat tagines, perfect couscous, and rosewater-infused desserts are just a few of the recipes inside. Each one explains special techniques with color photographs of finished dishes. Ingredients integral to each meal are featured in special expanded focus sections, and ...

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Overview

From Morocco's savory light dishes—stuffed pancakes, fennel and olive salad, and sweet tomato jam—to a celebration of its haute cuisine, here are all the tastes and scents of Moroccan cooking. Spicy kebabs, rich vegetarian and meat tagines, perfect couscous, and rosewater-infused desserts are just a few of the recipes inside. Each one explains special techniques with color photographs of finished dishes. Ingredients integral to each meal are featured in special expanded focus sections, and cultural classics, such as Moroccan mint tea service and the spicy tradition of chorizo sausage, delve into the intricacies of regional cuisine.
 

Desde los platos más simples y tradicionales hasta los más contemporáneos, las recetas incluídas cubren todos los sabores y olores de la cocina marroquí. El tajín vegetariano y de carne, un cuscús aromático y varios postres delicados forman un recetario práctico y completo. Cada receta explica las técnicas acompañadas de fotografías del producto final. Los ingredientes específicos de diferentes regiones se discuten en más detalle y las peculiaridades culturales—cómo el servicio tradicional de té de menta—proveen una experiencia culinaria aún más auténtica.

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Product Details

  • ISBN-13: 9788480766234
  • Publisher: Editorial Blume, S.A.
  • Publication date: 5/28/2007
  • Series: La Cocina Series
  • Edition description: Spanish-language Edition
  • Pages: 192
  • Product dimensions: 8.75 (w) x 11.00 (h) x 0.50 (d)

Meet the Author


Tess Mallos is a recipe developer and cooking consultant. She is the author of The Bean Cookbook, The Complete Mediterranean Cookbook, The Complete Middle Eastern Cookbook, and The Greek Cookbook.
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