par
der Haroutunian, Arto.
Numéro de rayon préféré
641.5961
Date de publication
2009
Format :
Ressources électroniques
Pertinence:
219548.7031
par
Grant, Rosamund.
Numéro de rayon préféré
ARC 641.59729 GRA
Date de publication
1988
Format :
Livres
Pertinence:
190155.7031
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par
Der Haroutunian, Arto, 1940-1987
Numéro de rayon préféré
ARC 641.5961 DER
Date de publication
2009
Résumé
Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. This collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients and the comforting, elemental flavours of various spices and seasonings. Recipes are easy to follow, and evoke the spicy, sumptuous flavours of the region.
Format :
Livres
Pertinence:
155249.2813
par
Der Haroutunian, Arto, 1940-1987
Numéro de rayon préféré
641.5961 DER
Date de publication
2012 1985
Résumé
Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and 'gazelle horns' filled with almonds, sugar and orange blossom water provide a feast for both the imagination and the palate. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chili paste, harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco's great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie. This collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients and the comforting, elemental flavors of various spices and seasonings. Recipes are easy to follow, and evoke the spicy, sumptuous flavors of the region. This culinary journey creates some of the world's most extraordinary gastronomic cultures. With a sumptuous range of dishes from simple street fare to elaborate banquet food, this book is a wonderful introduction to North African flavored with a slice of history, an anecdote or a fable that brings this land of the sunset' vividly to life.
Format :
Livres
Pertinence:
155249.2500
par
Slade, H. M.
Numéro de rayon préféré
ARC 641.5968 SLA
Date de publication
1952
Format :
Livres
Pertinence:
109795.1641
par
Hachten, Harva
Numéro de rayon préféré
ARC 641.596 HAC
Date de publication
1970
Format :
Livres
Pertinence:
3.4598
par
Wells, Troth.
Numéro de rayon préféré
641.6383 WEL
Date de publication
1996
Format :
Livres
Pertinence:
3.4279
par
Time-Life Books
Numéro de rayon préféré
ARC 641.596 REC
Date de publication
1970
Format :
Livres
Pertinence:
3.4245
par
Hultman, Tami.
Numéro de rayon préféré
641.596 AFR
Date de publication
1985
Format :
Livres
Pertinence:
3.4084
par
Grant, Rosamund.
Numéro de rayon préféré
641.596 GRA
Date de publication
1995
Format :
Livres
Pertinence:
3.3876
par
Hafner, Dorinda
Numéro de rayon préféré
641.596 HAF
Date de publication
1993
Format :
Livres
Pertinence:
3.3686
par
Bow, Yvonne.
Numéro de rayon préféré
ARC COM 641.5 INT
Date de publication
1989 1988 1987 1986 1985
Format :
Livres
Pertinence:
3.3569
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