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A reference guide about various spirits
rakishly readable
fermented food and seasonings like natto
this is an expanded version of the marvelous book
The natural beauty of her surroundings and the abundance of local produce serve as the inspiration for The Forest Feast
(Moroccan) Fatéma Hal. Les saveurs & les gestes: Cuisines et traditions du Maroc Pork A reference guide about variousNOTE: This book is in French Preface by Tahar Ben Jellou. Illus. with color photographs throughout by Jean Pierre Lagiewski. 11x8", jacket. First Edition. Paris: Stock, 1995. An elegant cookbook that could easily double as a coffee table book, with recipes for upscale versions of favorite Moroccan dishes: tagines, couscous, kefta, baklava, etc. Images depict Morocco and its cooks in all their glory, from the Atlas Mountains to the sea. (81)
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