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Presents a collection of recipes for traditional Moroccan dishes, and provides information about the culinary customs of the country, the rituals of the Moroccan table, and the techniques, ingredients, and equipment of Moroccan cooking.
A soulful chef creates his first masterpiece What Mourad Lahlou has developed over the last decade and a half at his Michelin-starred San Francisco restaurant is nothing less than a new, modern Moroccan cuisine, inspired by memories, steeped in colorful stories, and informed by the tireless exploration of his curious mind. His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here—the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.
'Be vigilant when driving through Africa: camels are careless when crossing the road and women carrying waterpots are little more watchful' warn the authors of this fifth edition of Africa Overland. They also give updated information on each country's political and security situation (Angola, Sierra Leone and Liberia are on the up; since this guide's last edition, security in Western Sudan and Eastern Chad has turned sour); provide an expanded Route Outlines section including information on border crossings; and offer revised recommendations on vehicles including practical coverage on buying a vehicle, maintenance and driving.
Just as each ruler left his architectural mark on Delhi, so each bequeathed to it a culinary legacy. Flavours of Delhi- A Food Lover s Guidetells the story of Delhi through its food. It explores the city s culinary history beginning with Indraprastha, taking us through the Sultanate period, Mughal rule and the British raj, and bringing us right up to the present. Professional chef and food writer Charmaine O Brien s love for Delhi and its culinary delights is evident. She tells us not only what to eat, but also where to eat it. From paranthas in the galis of Chandni Chowk to kakori kababs at the fancy Dum Pukht, from chaat at a roadside stall to appams at Keraleeyam, from fresh fruit and vegetables at INA Market to fish at Chittaranjan Park, O Brien takes us on a guided tour through the capital, encouraging us to sample and savour as we see. History comes alive as the recipes in this book allow us to recreate the varied flavours of the city in our kitchens.
The Sahara is the quintessence of isolation, epitomizing both remoteness and severity of environment unlike any other place on the face of the earth. Replete with myths and fictions, it is a wild land, dotted with oases and camel trains trudging through sand dunes that roll like the waves on a sea, as far as the distant horizon. But this is just part of the picture. The largest desert in the world, the Sahara ranges from the river Nile running through Egypt and Sudan in the east, to the Atlantic coast from Morocco to Mauritania in the west; stretching from the Atlas Mountains and the shores of the Mediterranean in the north, to the fluid Sahelian fringe that delineates the desert in the south. Invaders and traders have come and gone for millennia, but the Sahara is also the place that some people call home. While larger than the United States, this vast area contains only three million people. Africans and Arabs, Berber and Bedu, Tuareg and Tebu. Eamonn Gearon explores the history, culture and terrain of a place whose name is familiar to all, but known to few.
Includes recipes, regional and family stories, histories and personal memoir, in"...this cultural mosaic that characterizes the northwest corner of Africa, Al Mahgreb Al Aqsa, Land Where the Sun Sets"--Cover [p.] 2.
This volume of the publications of the Hakluyt Society (1896) contains a description of northern Africa in the sixteenth century.