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Moorish: Flavours from Mecca to Marrakech Hardcover – October 1, 2009
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Top Customer Reviews
We've only had a chance to make one recipe so far, the Lentils and Rice with Caramelised Onions, but I really enjoyed it. We didn't use purple onions (as directed), but the standard yellow ones worked just fine.
The sections of this cookbook include:
Dry Mixed Spices
Wet Mixed Spices
Dressings and Relishes
Pickles and Preserves
Grains, Pasta and Pulses
Cakes and Cookies
There is also a Cook's Notes section with some explanation of measuring units.
A lot of the recipes look good, I just haven't had the time to make more of them.
Most Recent Customer Reviews
This stylish book presents not only the cuisine of the Moroccan world , but wonderful photography of food, presentation and place . Read morePublished on January 7, 2014 by Robyn Hannam
THIS IS A GREAT BOOK FOR A PERSON INTERESTED IN LEARNING ABOUT FOOD OF THE MIDDLE EAST NORTH AFRICA,SPAIN AND THE EASTERN MEDITERRANEAN. Read morePublished on August 4, 2010 by Salvador Ceja