Moroccan Cuisine by Paula Wolfert

  • Ras el hanout 1 (page 22)

    from Moroccan Cuisine Moroccan Cuisine by Paula Wolfert

    • Categories: Spice / herb blends & rubs; Moroccan; North African
    • Ingredients: whole nutmeg; dried rosebuds; cinnamon sticks; blade mace; aniseed; dried turmeric roots; orris root; whole cayenne pepper; dried lavender; white peppercorns; galingale; ginger root; whole cloves; allspice berries; cardamom pods; black cardamom pods
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  • ISBN 10 1898697876
  • ISBN 13 9781898697879
  • Published May 29 1998
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Grub Street
  • Imprint Grub Street

Publishers Text

Moroccan cuisine is a mixture of heavy influences from across the Middle East and Southern Spain. This book presents a collection of Moroccan recipes that blend spices, fruits, meats and vegetables. The traditional recipes come from a variety of sources from Fez, Marrakesh, Casablanca and Rabat.

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