Moorish: Flavours From Mecca To Marrakech by Greg Malouf

Moorish: Flavours From Mecca To Marrakech

Greg Malouf

missing page info Add in missing page information first pub 2001 (editions)

informative lighthearted medium-paced
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Use chermoula as readily as pesto, be as comfortable with tagines as with casseroles, and allow spices such as sumac and saffron to become as much a part of your repertoire as basil and rosemary with the help of this tantalizing book   Greg and L...

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