Tadrous Helmy, 2019. — 60 p. Delicious Arabian Food recipes collected and adapted from many resources like the internet, local Arabian restaurant, me and friends. to help you cook tasty and delicious Middle Eastern foods.
Jonathan Ball Publishers, 2018. — 224 p. — ISBN: 978-1868429105. Local is extra lekker in this cookbook that brings you mouth-watering recipes like Pap in a Pumpkin, Cheesy Braai Bombs, A-maize-ing Chakalaka Dippers, Croque Meneer and Steri Stumpie Hot Chocolate. Foodies of South Africa is synonymous with epic recipes, wicked combos, extra cheesy delights and dripping sauces....
Singapore ; Hong Kong ; Indonesia: Periplus Editions, 2007. — 113 p. A heady mix of spices, aromatic tagines and warm, buttery couscous, it's no wonder Moroccan cuisine has become so popular! Full of favorites like caraway soup, slow-cooked lamb stews, spicy salads, flatbreads, sublime desserts and mint tea, Authentic Recipes from Morocco contains over 50 recipes that reveal...
London: Serif Books, 2015. — 208 p. Capturing the atmosphere of Fez, cultural capital of the medieval Moorish world, Madame Guinaudeau takes us behind closed doors into the kitchens and dining rooms of the old city. She invites us to a banquet in a wealthy home, shopping in the spice market and to the potter's workshop; shares with us the secrets of preserving lemons for a...
Chronicle Books, 2012. — 224 p. — ISBN: 978-0811877381. With a wide range of exotic flavors and cooking styles, Morocco includes 80 recipes with Spanish influences, rustic Berber styles, complex, palace-worthy plates, spicy tagines, and surprisingly easy to make street food. From piquant appetizers like cumin-spiced potato fritters, to classic tagine and couscous entrees, and...
Australia: Murdoch Books, 2013. — 291 p. Morocco's Food Pedigree Is Enviable And Unique, With Arabic, Persian And Andalusian Influences, As Well As The Cooking Of The Berbers. Street Food Food journey: souks Home Cooking Food journey: tagines The Coast Sweet delights Food Journey: Tea Ceremony Basics
Cairo: The American University in Cairo Press, 2010. — 240 p. How to cook and eat like the ancient Egyptians, from the author of My Egyptian Grandmothers Kitchen.
English translation, with an introduction and glossary by Nawal Nasrallah. — Boston: Brill, 2018. — 704 p.: illus.— (Islamic History and Civilization: Studies and Texts, volume 148). Shortlisted for the Gourmand World Cookbook Awards 2018. The Kanz al-fawāʾid fī tanwīʿ al-mawāʾid, a fourteenth-century cookbook, is unique for its variety and comprehensive coverage of...
State Univ of New York Pr., 1999. — 486 p. — ISBN10: 0791443752, ISBN13: 978-0791443750 Fifteen years in the making, this book emerges as a new approach to presenting culinary information. It showcases a myriad of sumptuous, mouth-watering recipes comprising the many commonalities in ingredients and methods of food preparation of people of color from various parts of the globe....
Randomhouse Struik, 2014. — 160 p. — ISBN: 978-1-4323-0231-3. Nico Verster has spent the past decade as a professional chef in some of the most breathtakingly beautiful locations South Africa has to offer. Three of these are at the heart of Savannah to Sea, viz. Jamala Madikwe, a safari lodge in North West Province, andBeyond’s Phinda forest and vlei lodges in KwaZulu-Natal,...
Comments