Foods of Morocco

Portada
Greenhaven Publishing LLC, 23 may 2011 - 64 páginas
Cumin is considered just as important as salt and pepper and is served at the Moroccan meal right alongside them. Author Barbara Sheen treats readers to a scrumptious blend of geography, history, health, daily life, celebrations, and customs of Morocco. Sidebars feature engaging country factoids as well as a number of recipes with easy-to-follow directions. Readers will be enchanted by the bright colors, enticing aromas, and unique flavors of Morocco.
 

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Índice

Bright Colors Enticing Aromas and Unique Flavors
4
A Cultural Blend
17
Sweet and Savory Snacks
28
A Time for Sharing
39
Metric Conversions
52
Notes
53
Glossary
55
For Further Exploration
57
Index
59
Picture Credits
63
About the Author
64
Back Cover
65
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