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MACKLEY, LESLEY The Book of North African CookingHP Books, NY, 1998, 1st Pbk Ed 1st Pr. Paperback, Ill: Simon Butcher. Sweet, spicy tastes and the subtle use of spices make Moroccan food famous worldwide. Tunisian food is delightful, with its accent on spicy-hot tastes. The same can also be said of Algerian and Libyan food, while Egyptian cooking uses grains for its unique wholesome goodness. With thorough, enticing descriptions, the author maps out delicious recipes and North African menus, commenting on the way they are served and the cultures they reflect. Includes recipes such as: baba ghanoush; couscous with seven vegetables; Moroccan chicken with chick peas; orange and almond cake; pomegranate sorbet. Each recipe is illustrated with color photo how-tos and one of each completed dish. 96 Pgs. Description text copyright 2007 ISBN: 1557882959. Nr Fine. Slight edge wear, content excellent. No DJ. 4to..
Offered for EUR 9.00 = appr. US$ 12.64 by: Booksforcomfort.com - Book number: 12525
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