Paula Wolfert
Barnes & Noble Booksellers - Emory University Bookstore, lørdag, december 3, 2011 kl. 1pm
Paula Wolfert diskuterer The Food of Morocco.
Wolfert, who has forty years of experience researching Moroccan food, has written the definitive book on their cuisine. Essays accompanying the recipes offer information about the essentials of Moroccan flavor and emphasize the accessibility of ingredients such as saffron, argan oil and Moroccan cumin seed. Beautiful photographs enhance the recipes and showcase Moroccan markets, textiles, mosaic tiles, communal ovens, souks and the people of this country. Recipes include tender Berber skillet bread to spiced harira (the classic soup made with lentils and chickpeas), chicken with tangy preserved lemon and olives to steamed sweet and savory breast of lamb stuffed with couscous and dates. (jasbro)… (mere)
Wolfert, who has forty years of experience researching Moroccan food, has written the definitive book on their cuisine. Essays accompanying the recipes offer information about the essentials of Moroccan flavor and emphasize the accessibility of ingredients such as saffron, argan oil and Moroccan cumin seed. Beautiful photographs enhance the recipes and showcase Moroccan markets, textiles, mosaic tiles, communal ovens, souks and the people of this country. Recipes include tender Berber skillet bread to spiced harira (the classic soup made with lentils and chickpeas), chicken with tangy preserved lemon and olives to steamed sweet and savory breast of lamb stuffed with couscous and dates. (jasbro)… (mere)
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