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North African Cookery

Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavoured yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and `gazelle horns` filled with almonds, sugar and orange blossom water provide a feast for both the imagination and the palate. Tunisian cuisine is perhaps
the hottest of the region-due in large part to the popularity of the fiery chilli paste, harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco`s great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie.This collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients and the comforting, elemental flavours of various spices and seasonings. Recipes are easy to follow, and evoke the spicy, sumptuous flavours of the region. This culinary journey creates some of the world`s most extraordinary gastronomic cultures. With a sumptuous range of dishes from
simple street fare to elaborate banquet food, this book is a wonderful introduction to North African flavoured with a slice of history, an anecdote or a fable that brings this land of the sunset` vividly to life.
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  • Supplier: Stanfords
  • SKU: 9781908117304
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Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia & Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, & salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, & armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavoured yet quick & easy to prepare. Vegetables are prepared in succulent & unusual ways while dishes such as chicken honey & onion couscous, & `gazelle horns` filled with almonds, sugar & orange blossom water provide a feast for both the imagination & the palate. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chilli paste, harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco`s great forte is its tagines & sauces-with meat & fish being cooked in one of four popular sauces. & Libya, although less gastronomically subtle than Tunisia & Morocco, excels in soups & patisserie. This collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients & the comforting, elemental flavours of various spices & seasonings. Recipes are easy to follow, & evoke the spicy, sumptuous flavours of the region. This culinary journey creates some of the world`s most extraordinary gastronomic cultures. With a sumptuous range of dishes from simple street fare to elaborate banquet food, this book is a wonderful introduction to North African flavoured with a slice of history, an anecdote or a fable that brings this land of the sunset` vividly to life.

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Honey - A sweet produce made by honey bees in their hives from pollen and nectar from flowers
Palate - A term used to describe the roof of the mouth
Blossom - A common term used to describe the flowers of stone fruit trees
water - A chemical substance. Chemical formula H2O.
strong - A descriptive word for an item that has physical strength
History - Anything that happens in the past. An acedemic subject.
World - A physical grouping, commonly used to describe earth and everything associated with ti
Sugar - A sweet substance, white in colour.
Heart - An organ that pumps blood around the body. Usually related to love.
Quick - Something that is fast
Fish - A creature that lives in water. A fish uses gills to breath unlike mammals
Large - something that takes up more space than normal.
Unusual - Something unique and different.
Traditional - Something that has become the same through a period of time and thus repeated.
Traditional - Something that has been around for a while and is repeated regularly.
Simple - Basic, easy no difficulty in understanding.
Popular - Something that is admired and liked by many people.
Classic - Something that is still like it was originally a high quality standard.
Subtle - Something that is delicate and not to harsh, can be difficult to describe.
Wonderful - Another word for describing something that is extremely good, marvellous.

Supplier Information

Stanfords
Stanfords was established in 1853 and opened their iconic Covent Garden flagship store in 1901. They have become the top retailer of maps, travel books and accessories in the UK and arguably offer the largest selection of maps and travel books worldwide. Famous names such as Captain Robert Falcon Scott, Ranulph Fiennes and Michael Palin have purchased from Stanfords. They now have a shop in Bristol and both stores together with other venues operate a calendar of events including talks, book signings and exhibitions. As a specialist map retailer, the map selection is comprehensive and includes road maps, street maps and walking maps from worldwide destinations, as well as a selection of world atlases and wall maps. Books include travel guides and travel literature. Stanfords also stock globes, from miniatures made of blue marble to magnificent floor-standing globes. The website features a selection of interesting articles on travel topics.
Page Updated: 2023-11-12 20:15:36

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