The Moroccan Collectionby Hilaire Walden
Hearty and spicy or heady and fragrant, Moroccan food exudes exotic aromas and full piquant flavors. The vitality of Moroccan culture underscores the sensual combination of ingredients in these simple, authentic recipes such as Chicken Tagine with Almonds and Tuna in Red Pepper and Olive Sauce, along with rice and couscous recipes and grilled meats and vegetables. 70 color photos.
- Bay Soma Publishing
- Publication date:
- Product dimensions:
- 9.52(w) x 11.53(h) x 0.84(d)
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The recipes in this book are so good it makes you want to hurt yourself! Especially the stuffed baked lamb and the chicken b'stilla. Also the red mullet with almond chermoula and the chickpeas with tomatoes and spinach. There was only one thing missing from this marvellous book- there were no recipes for the famous Moroccan khoubs(breads).
The honey turkey recipe here is a favorite in my house- I get pitiful begging around the holidays to make the sweet honey turkey. I am partial to the chick pea soup. Really easy to follow recipes, good pictures, nice variety of dishes and flavors. Just wish the book was longer! I could easily handle another 100 pages.