The Moroccan Cookbook - Day, Irene
12,99 €
inkl. MwSt.
Versandkostenfrei*
Versandfertig in über 4 Wochen
payback
6 °P sammeln
  • Broschiertes Buch

All the classic Moroccan specialties are included, and no special equipment is required to create the wide variety of dishes ranging from couscous, frackh (baked beans), hareera (a rich, thick soup), and ulk'tban (shish kebob). Two charming portraits-one of the land and people of Morocco and one of its master chefs-round out this authentic collection of recipes.

Andere Kunden interessierten sich auch für
Produktbeschreibung
All the classic Moroccan specialties are included, and no special equipment is required to create the wide variety of dishes ranging from couscous, frackh (baked beans), hareera (a rich, thick soup), and ulk'tban (shish kebob). Two charming portraits-one of the land and people of Morocco and one of its master chefs-round out this authentic collection of recipes.
Autorenporträt
Irene F. Day's knowledge and love of Moroccan cuisine and culture was the result of a weekend trip to the country that lasted three years. Fluent in Italian, Spanish, and French, Day greatly enjoyed traveling. She worked abroad as a general assignment reporter, as an English teacher in both Morocco and Rome, and as a United Nations public information officer in European refugee camps. A preoccupation with South America led her to Buenos Aires, where she worked for the Buenos Aires Herald and the United Press. She also became a correspondent for the Wall Street Journal and McGraw-Hill, writing travel articles for magazines. In addition to being a seasoned traveler, Day was a skilled cook and an accomplished artist; she had paintings sold to collectors in both the United States and Mexico. Originally published in 1975, The Moroccan Cookbook serves up Moroccan cuisine for people with inquisitive palates, for adventurous cooks who want to expand their culinary repertoires, and for the thousands of tourists who visit Morocco and return with delicious memories. No special pots or utensils are necessary for the creation of any of these fine dishes, which include couscous (semolina with meat), frackh (baked beans), hareera (a rich, creamy soup), and ulk'tban (shish kebob). In addition, Day included two charming portraits--one of the land and people of Morocco, the other of a master Moroccan cook--to create just the right inspiration for sampling this fine, accurate collection of Moroccan cooking. Irene F. Day passed away in 2000.