Fancy Food & Culinary Products, January 1999
The fragrant and spicy cuisine of Morocco may be the newest culinary discovery for adveturous foodies. Called the "other Mediterranean" cuisine, Moroccan dishes, like the trendy tagine, are making headway into American restaurants while North African staples such as couscous, marinated olives, dates and saffron gain shelf space in gourmet markets...In "The Moroccan Collection: Traditional Flavors of Northern Africa," author Hilaire Walden writes: "Moroccan food is some of the most sensual in the world; it appeals directly to the senses of smell, sight, and taste in a way that no other cuisine can match." Dishes like Lamb Tagine with Honeyed Prunes and Roasted Eggplants with Fruited Couscous, or Orange and Olive Salad are mouth-watering illustrations of Walden's passion for the cuisine.
The Moroccan Collection FROM THE PUBLISHER
Hearty and spicy or heady and fragrant, Moroccan food exudes exotic aromas and full piquant flavors. The vitality of Moroccan culture underscores the sensual combination of ingredients in these simple, authentic recipes such as Chicken Tagine with Almonds and Tuna in Red Pepper and Olive Sauce, along with rice and couscous recipes and grilled meats and vegetables. 70 color photos.
Art & Photography
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