Café Morocco

Front Cover
Contemporary Books, 1998 - Cooking - 128 pages
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The Moroccan cuisine blends African, Arabian, and European influences to make some of the most exotic food in the world. The subtle and fragrant flavors of the cuisine are adapted for the modern kitchen in this cookbook. Many of the 75 dishes featured are the same offered at Moroccan bistros, where strollers can stop and have kebabs or steaming couscous. Most important, the recipes are simple to prepare and healthy to eat!

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About the author (1998)

Anissa Helou is a journalist and food writer with a special interest in Middle Eastern and Mediterranean cuisine. She has also written Lebanese Cuisine.

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