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|The Best Tagine Recipes: 25 Original Moroccan Tagine Recipes for You and Your Family
Lowest new price: $5.99
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Author: Amina Elbaz
Top 25 Original Moroccan Tagine Recipes for You and Your Family
It is time for you to travel into the depths of the Moroccan cuisine and discover its hidden secrets and mouth-watering recipes.
Who said you do not get to taste and fall in love with the amazing and famous Moroccan Tagines without visiting Morocco?
Now, you will have it in your home and in your own kitchen.
This recipe book is strictly about Moroccan Tagines, but what is a Moroccan Tagine without Moroccan bread and preserved lemons? Grab a copy of book now and get them for FREE!
==> Scroll up and click the buy button to get your copy NOW.
Tags: Tagine, Moroccan cuisine, Tajine, Tagine Cookbook, Tagine Recipes
Lowest new price: $19.99
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List price: $36.95
Author: Sam Clark
Brand: Ebury Press
Now in paperback, an exquisite recipe collection celebrating the wonderful traditions of Spanish and North African food
The proprietors of Moro have created fresh and dynamic dishes that reflect their restaurant's ever-changing menu ranging from Asparagus with Parsley and Almonds; Moroccan Courgette Salad; and Chicken with Pine Nuts, Saffron and Fino Sherry to Chestnut, Almond and Chocolate cake. Yet this is much more than a simple catalog of recipes; it evokes Sam and Sam's extensive travels, their first discovery of Spain and Morocco, and their house in the heart of Moorish Andalucia, taking the reader on a journey that resonates with delicious dishes, history, and tradition. With an entire chapter dedicated to the ancient ways and cooking of Andalucia and, more specifically, the village in which Sam and Sam live, this personal, evocative account exudes romance and is written and designed with palpable excitement and elegance. Includes metric measurements.
|Tastes of Africa
Lowest new price: $18.66
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Author: Justice Kamanga
Brand: Brand: Struik Lifestyle (Random House Struik)
Africa is a continent of contrasts – not just those reflected in the grandeur of its deserts, mountains, dense forests or pristine white beaches that stretch endlessly to the horizon, but in the cultural variety of its diverse people and their impact on the totality of the continent. Anthropologists tell us that it all began in Africa. And just as Africa has given to the world, so too it has accepted – a pattern reflected in the way its people eat.
In Tastes of Africa, Justice Kamanga takes you on a gastronomic safari, exploring the tastes and textures of indigenous African cuisine, as well as dishes that have been influenced or introduced by a host of foreign settlers to the continent from Asia, Europe and the Middle East. Simple in the choice of ingredients and easy to prepare, both traditional and fusion African cooking are nevertheless as intriguing in the subtle blends of flavors, colors and tantalizing aromas as the lands from which they come, where they have formed delicious and different staples for hundreds – and in some cases thousands – of years.
In order for you to organize your own African-themed lunch or dinner at home, the recipes in Tastes of Africa have been traditionally grouped, including starters, fish, meat, vegetarian, side dishes, desserts and breads, and are accompanied by authentically styled, full-color photography.
- Used Book in Good Condition
|Authentic Egyptian Cooking: From the Table of Abou el Sid
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Author: Nehal Leheta
Traditionally, Egyptian cooking has been best practiced and enjoyed at home, where generations of unrecorded family recipes have been the sustaining repertoire for daily meals as well as sumptuous holiday feasts. Abou El Sid, one of Cairo's most famous restaurants, has become well known for its authentic Egyptian dishes, and now presents more than four dozen of its most classic recipes in a cookbook for the enjoyment of home cooks all over the world.
Egyptians will recognize their favorites, from holiday dishes such as Fettah to the arrays of appetizers like aubergine with garlic, special lentils, and tahina; those new to Middle Eastern food will find the recipes simple and simply delicious, and enjoy the Egyptian table even if they don't have the heritage of the pharaohs in their family backgrounds.
- 56 authentic Egyptian recipes from starters to main courses to desserts.
- Each recipe illustrated with gorgeous, full color photographs.
- Full spread for each recipe so you don't have to flip the page.
- Beautifully designed and visually sumptuous boutique book.
|"My Cooking" West-African Cookbook
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Author: Dokpe L. Ogunsanya
"My Cooking" West-African Cookbook is the most comprehensive selection of simple but authentic West-African recipes ever published in the United States. The cookbook offers a fascinating glimpse into the West-African kitchens. The book includes authentic easy recipe pages, colorful photos, etc. The book comes handy as an educational tool and makes for an interesting reading if used in the classroom or as a source for personal growth on the subject area if used outside the classroom.
|Mighty Spice Cookbook: Fast, Fresh and Vibrant Dishes Using No More Than 5 Spices for Each Recipe
Lowest new price: $47.34
Lowest used price: $3.32
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Author: John Gregory-Smith
Brand: Brand: Duncan Baird
Bring a new dimension to your dishes with this culinary journey through the world of spice. With 100 inspiring recipes from the Far East, North Africa, and South America, kitchen enthusiasts will indulge in such wonderful creations as Indian Fish Cakes with Coriander and Coconut Chutney, Vietnamese Star Anise and Lemongrass Chicken Claypot, and Chili and Basil Scallops. Twenty-five key spices are covered and recipes use no more than five at a time. And simple techniques and easy-to-find ingredients deliver fantastic taste with minimum fuss.
- Used Book in Good Condition
|Williams-Sonoma Essentials of Mediterranean Cooking: Authentic recipes from Spain, France, Italy, Greece, Turkey, The Middle East, North Africa
Lowest new price: $58.40
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List price: $34.95
Author: Charity Ferreira
Essentials of Mediterranean Cooking
begins with an overview of the rich history of the region and the many elements that have come together to create one of the world’s first—and best—fusion cuisines. The featured countries are showcased with a discussion of their iconic foods and a list of their specialties, from the bouillabaisse of Provence to the tagines of North Africa. A section on the Mediterranean diet explains the benefits of this traditional way of eating, with its emphasis on vegetables, grains, and seafood.
Five chapters, with some 130 recipes drawn from the more than one dozen countries that ring the Mediterranean, are organized by courses. The exquisitely photographed dishes range from simple, earthy Spanish gazpacho to such showstopping main courses as Moroccan chicken bisteeya. The final chapter holds a wealth of seductive finales, including a pistachio-laced gelato from Italy and a lemon-and-lavender-scented granité from France.
Detailed instructions and step-by-step photographs explain such basic techniques as working with filo dough and making romesco sauce. An informative glossary with culinary terms and ingredients completes this indispensable introduction to the cuisines of the Mediterranean.
|Nile Style: Egyptian Cuisine and Culture: Expanded Edition
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List price: $18.95
Author: Amy Riolo
Now available in an expanded paperback edition, Nile Style is the first cookbook devoted to the multi-ethnic and multi-religious history of the Egyptian table. Twenty-five unique menus celebrate occasions such as the Ancient Nile Festival, Ramadan Breakfast, and Passover. Each menu includes a historical and anecdotal introduction along with the recipes. From classics like Fava Bean Puree, Yogurt with Honey, and Whole-Wheat Pita Bread, to Lamb-Filled Phyllo Triangles and Peanut, Coconut, and Raisin Baklava, there is something here to tempt every palate!
- More than 150 easy-to-follow recipes
- Egyptian Food History Timelines
- Glossary of Egyptian Ingredients and Where to Buy Guide
- Where to Dine in Egypt Guide
- 16-page color photo insert
|Hibiscus: Discover Fresh Flavours from West Africa with the Observer Rising Star of Food 2017
Lowest new price: $17.90
Lowest used price: $19.02
Author: Lope Ariyo
`I'm genuinely inspired.' - Yotam Ottolenghi`For all its richness and mindboggling variety, African food has yet to cross over in the UK. With her freewheeling, boldly flavourful take on Nigerian cuisine, Lope Ariyo could be the person to make it happen.' - ObserverLope Ariyo is the rising star of African cooking and Hibiscus, her first book, is packed with delicious dishes. An energetic and supremely talented cook, Lope creates fresh, fuss-free meals that are full of flavour. With chapters including Fruits, Vegetables & Tubers; Grains & Pulses; Meat & Poultry and Baking & Desserts, there's something for every occasion and for everyone.Nigerian-inspired flavours and cooking methods can transform everyday dishes into something spectacular. Whether it's experimenting with new ingredients (Hibiscus Chicken), reimagining old favourites (Grapefruit and Guava Cheesecake; Baked Kuli Kuli Cod with Cayenne Yam Chips; Lagos Mess), exploring different techniques (Cheat's Ogi, Chin Chin) or finding alternatives to everyday staples (Plantain Mash with Ginger, Corn and Okra Gravy; Nigerian Roast Veg), Lope will help you discover all that modern Nigerian food has to offer.
|Moorish: Flavours from Mecca to Marrakech
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Author: Greg Malouf
Moorish is designed to seduce you: to stimulate your imagination, invigorate your senses, and tempt you to try every wonderful flavor. Greg and Lucy Malouf have compiled this collection of mouth-watering recipes inspired by the flavors of North Africa, Spain, the Eastern Mediterranean, and the Middle East - regions united by a common thread that winds its way back to Arabia.
Moorish begins with recipes for spice blends, dressings, relishes, pickles, and preserves that best define the cuisine. With these basics, you'll be able to transform the most mundane ingredients into delicious snacks and soups, meat, vegetable and poultry dishes, and irresistible cakes and desserts. Toss preserved lemon through risotto, or spice up a Sunday lamb roast with a baharat spice mix. Transform humble chicken paillard with savory cumin butter, or try Atlantic salmon grilled with sumac. For dessert, make a delectable mango tart filled with orange-blossom water or liven up weekend breakfast with hot lemon fritters and cinnamon sugar.
Greg and Lucy want people to become as comfortable with the ingredients, techniques, and dishes in Moorish as they are with more familiar foods. They want you to be able to whip up chermoula as readily as pesto; to be as comfortable with tagines as with casseroles. They want spices such as sumac and saffron to become as much a part of your repertoire as basil and rosemary.
Beautifully photographed and written in Lucy's engaging style, Moorish is, above all, a passionate celebration of flavor that will inspire and delight the adventurous home cook.
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