The Momo Cookbook: A Gastronomic Journey Through North Africa by Mourad Mazouz

  • Ras-el-hanout (page 36)

    from The Momo Cookbook: A Gastronomic Journey Through North Africa The Momo Cookbook by Mourad Mazouz

    • Categories: Spice / herb blends & rubs; North African
    • Ingredients: turmeric; ground ginger; mace; ground cardamom; paprika; ground cinnamon; ash berries; ground maniguette
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  • ISBN 10 0743263723
  • ISBN 13 9780743263726
  • Published Nov 01 2004
  • Format Paperback
  • Page Count 224
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Simon & Schuster
  • Imprint Simon & Schuster Ltd

Publishers Text

Over eighty recipes from Momo, one of London's most fashionable restaurants, together with sumptuous photography and photography and an atmospheric text, recreate the sexy and mysterious flavours of North African life and cuisine. The Momo Cookbook contains eighty-eight authentic North African recipes which allow the reader to make these spicy and aromatic dishes at home. Each chapter concentrates on the food of a particular region - Morocco, Algeria or Tunisia - and text from the award-winning author Janine di Giovanni relates the recipes to the rich history and culture of these remarkable regions. Some of the delicious dishes which can be recreated include lamb ribs with corlander crust and tagine mqualli of beef and fennel. There are also 'modern' dishes inspired by authentic North African cooking and recently created in the restaurant such as croustillant of skate with cucumber and coriander and sea bass fillet with tabbouleh and citrus juice. The Momo Cookbook provides an exciting opportunity to experiment with the spices and subtle flavours of Morocco, Algeria and Tunisia, but the rich location photography and detailed desciptions of life there means it is much more than just a cookbook - it is also a fascinating evocation of the spirit of North Africa.

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