Available:*
Library | Call Number | Material Type | Home Location | Status |
|---|---|---|---|---|
| Central Library | TX725.M8 G85 1994 | Adult Non-Fiction | Central Closed Stacks | Searching... |
On Order
Summary
Summary
Moroccan cuisine is famous for its subtle blending of spices, herbs and honey with meat and vegetables. "Traditional Moroccan Cooking" is the perfect introduction to a mouthwatering culinary heritage and a vivid description of an ancient, beautiful city. It offers a taste of the delights to be found in one of the world's great gastronomic centers. Illustration.
Author Notes
Author Claudia Roden was raised in Cairo, Egypt, where she was deeply involved in the Jewish traditions of her family.
Roden's recollection of girlhood, The Book of Jewish Food: An Odyssey from Samarkand to New York, won the James Beard Foundation Award for Kitchen Aid Cookbook of the Year. Her other books include Coffee: A Connoisseur's Companion and A Book of Middle Eastern Food.
(Bowker Author Biography)