Food of Morocco. Fatema Hal

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      THE FOOD OF

       MOROCCO

       Authentic Recipes from the North African Coast

      Recipes and text by Fatema Hal

       Photography by Jean-François Hamon and Bruno Barbey

       Styling by Daniele Schnapp Contents

      Published by Periplus Editions with editorial offices at 1364 Innovation Drive, North Clarendon, VT 05759 U.S.A. and 61 Tai Seng Avenue, #02-12 Singapore 534167.

      Copyright © 2002 Periplus Editions (HK) Ltd.

      All rights reserved.

      First Edition

      ISBN: 962-593-992-X

       ISBN: 978-1-4629-1642-9 (ebook)

      Library of Congress

       Control Number: 2001096484

      Distributed by

      North America, Latin America & Europe

       Tuttle Publishing

       364 Innovation Drive

       North Clarendon, VT 05759-9436

       Tel: (802) 773-8930

       Fax: (802) 773-6993

       Email:[email protected] www.tuttlepublishing.com

      Japan

       Tuttle Publishing

       Yaekari Building, 3F

       5-4-12 Osaki, Shinagawa-ku

       Tokyo 141-0032, Japan

       Tel: (03) 5437-0171

       Fax: (03) 5437-0755

       Email: [email protected]

      Asia Pacific

       Berkeley Books Pte. Ltd.

       61 Tai Seng Avenue, #02-12

       Singapore 534167

       Tel: (65) 6280-1330

       Fax: (65) 6280-6290

       Email: [email protected] www.periplus.com

      Printed in Singapore

      10 09 08 07 06 05 7 6 5 4 3 2

      Publisher: Eric Oey

      Associate Publisher: Christina Ong

      Editors: Philip Tatham and Jocelyn Lau

      Translator: Vincent Vichit-Vadakan

      Production: Violet Wong and Chan Sow Yun

      Photo credits

      All food and location photography by Jean-François Hamon Additional photos by La Maison Arabe (Thierry Laureut), p. 8; Magnum Photos (Bruno Barbey), pp. 2, 6-7, 10, 12, 14-15, 17, 19-21, 24-25, 26; and Valerie Millet, p. 22.

      Acknowledgments

      The publisher wishes to thank the following for their generous assistance: Mr Ho Cheow Teck, Honorary Consul, Consulate of the Kingdom of Morocco, Singapore; Björn Conerding’s, Ursula Haldimann, and Enija Luna of Riad Enija; Mohamed Harda (hôtel Le Littoral), N’guyer Hj Mustapha B. Hj Omar (Marrakesh), Liwan, Siècle, Médina, Terre de Sable, Raynaud, Christofle, Baya, Mokuba, Colline des Potiers, Fée d’Herbe; Monette Aline, Stephanie Bertrand, Sandrine Duvillier, Joël Puentes, Fabrizio Ruspoli (La Maison Arabe), and Samual Rodany.

      The valley of Tinerhir, east of the High Atlas Mountains.

      Contents

       PART ONE: FOOD IN MOROCCO

       Introduction

       The Riches of a Generous Past

       Women and Dadas

       Grand Imperial Cuisine

       Food and Religion

       Moroccan Hospitality

       All Roads Lead to the Souk

       PART TWO: COOKING IN MOROCCO

       The Moroccan Kitchen

       Cooking Methods

       Moroccan Ingredients

       PART THREE: THE RECIPES

       Soup, Salads, and Breads

       Meat

       Poultry and Game

       Fish and Seafood

       Vegetables

       Desserts

       Drinks

       Index

      An

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