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Casablanca Cuisine - Aline Benayoun

Paperback Published: 15th July 1998
ISBN: 9781897959336
Number Of Pages: 155

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Casablanca Cuisine recreates the lost world of the pieds noirs, French settlers in North Africa, and is a perfect example of food as the meeting point of cultures. Offering such delights as chicken with olives, tuna with red peppers and capers, and date and almond nougat, this is the first ever book on this healthy and sophisticated cuisine.

Borrowing ideas and ingredients from their Arab neighbours, the pieds noirs learned to cook meat with fruit and created delicacies such as lamb with pears, chicken with quinces and meatballs with lemon. Combining European vegetables with a North African spice, they made a beetroot and carrot salad with cumin, while in creating a mint soup they took the most typical of local herbs and made a refreshing soup in the classic French manner.

Like all North African cuisines, pied noir cooking places great importance on fresh ingredients, and Aline Benayoun presents a full range of tasty and nutritious vegetable, fish and meat dishes as well as salads and pied noir versions of couscous.

ISBN: 9781897959336
ISBN-10: 1897959338
Audience: General
Format: Paperback
Language: English
Number Of Pages: 155
Published: 15th July 1998
Publisher: Serif
Country of Publication: GB
Dimensions (cm): 19.5 x 13.0  x 1.91
Weight (kg): 0.18
Edition Number: 1