Moroccan Cookbook
Moroccan Cookbook
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9折 1197元
1330元
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預計最高可得金幣55點
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HAPPY GO享100累1點 4點抵1元 折抵無上限
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分類：英文書＞生活風格＞飲食料理＞各國食譜追蹤? 追蹤分類後，您會在第一時間收到分類新品通知。
- 作者： Ghillie,Basan 追蹤 ? 追蹤作者後，您會在第一時間收到作者新書通知。
- 出版社： Lorenz Books 追蹤 ? 追蹤出版社後，您會在第一時間收到出版社新書通知。
- 出版日：2025/03/18
活動訊息
中文書、漫畫輕小說5折起、電子書35元起，全館滿$1,000送100點金幣
內容簡介
LONGLISTED FOR THE ANDRE SIMON FOOD & DRINK BOOK AWARDS 2025. The culmination of years of research, this evocative volume looks in detail at the history and geography, customs and festivities, as well as all the local ingredients, and presents a mouthwatering selection of classic recipes, beautifully photographed. Hospitality is of utmost importance in Morocco. Offering, sharing and receiving are intertwined and, even in the humblest of homes, a guest will be offered dates to dip in milk, or a simple glass of milk flavoured with rosewater, sometimes with scented petals floating on top. Freshly baked or griddled bread, scented sweetmeats or fruit may also be offered to welcome guests and wherever you go in the country a glass of hot, sweet mint tea is the essence of hospitality, friendship, family gatherings and trade. This is just the beginning. What has yet to come is a feast for the senses. Spicy and scented, fruity and sweet, offering creative combinations of cumin and ginger, honey and cinnamon, saffron and rose chillies and turmeric, nuts, marinated olives and preserved lemons, served in painted, earthenware bowls and tagines, Moroccan food is both exciting and inspiring. It is no wonder that the cuisine has been described as the 'perfumed soul' of the culture. A table laden with a Moroccan feast can tell the fascinating story of the country and its people and the influences from the ancient and medieval cultures that have left their mark on the region. At the root of the culinary culture are the indigenous Amazigh, the Berber communities, with their traditions of tagines and couscous; the nomadic Bedouins from the desert who brought dates, milk and grains; the Moors expelled from Spain who relied heavily on olives and olive oil and brought with them the Andalucian flavours of paprika and herbs; the Sephardic Jews with their preserving techniques employing salt; the Arabs who introduced the sophisticated cuisine from the Middle East along with Islamic culinary restrictions; the slaves from central Africa with their tribal secrets; the Ottoman influence of kebabs and pastry making; and the finesse of the French. Sensually intertwining the ancient and medieval influences within the modern, the cuisine is regarded as the most exquisite and refined of the Maghreb, the North African region comprising Morocco, Tunisia, Algeria. Libya and Mauritania. "While I walked up to the Kasbah du Toubkal, a magnificent mountain retreat in the Atlas Mountains, my young children were transported on the back of a gentle mule. Chatting and giggling, they were blissfully unaware of the draining heat, but I was thankful when we arrived at the walls of the ancient refuge. In the shelter and shade of the pretty courtyard garden, a vision of colour from lush green herbs and scented pink roses, we were greeted warmly with a cool sprinkling of rose water to refresh our hands, faces and necks and the most succulent dates I have ever tasted dipped in a bowl of milk - traditional Berber hospitality. Welcome to Morocco!"
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