Food & Drink
Flavors of Morocco A collection of recipes for authentic Moroccan dishes that allows you to recreate the scents and flavors of this fascinating cuisine at home. Start your culinary journey by discovering Kemia & Salads. Kemia are small bites eaten at the start of a meal, such as Mini Fish Kefta with Saffron or a Carrot and Cumin Salad with Orange Flower Water. Next enjoy Soups, Breads & Savory Pastries. Try Rustic Tomato and Vegetable Soup with Ras-el-Hanout or Creamy Pumpkin Soup with Aniseed and Saffron. A chapter on Tagines, K’dras & Couscous features the popular Lamb Tagine with Almonds, Prunes and Apricots; and traditional K’dras (stews). Grills, Pan-fries & Roasts include Souk Kabobs with Roasted Cumin and Paprika. Vegetables, Side Dishes & Preserves include Casablancan Tomatoes and Honeyglazed Pumpkin with Spices. Finally, Sweet Snacks, Desserts & Drinks brings treats such as Fresh Figs with Walnuts and Honey. There are also essays on key aspects of Moroccan culinary culture. • Each recipe shot by award-winning photographer Peter Cassidy. • From the author of the bestselling Tagine (ISBN: 978-1-84597478-7), over 275,000 copies sold and Tagines & Couscous (ISBN: 978-1-84597-947-8), over 125,000 copies sold. ISBN: 978-1-84975-784-3 NEW 160 pages I 100 color photographs EDITION 100 recipes I 8½ x 10 in I $24.95 (CAN $36.95) I hardcover Carton quantity: 16 I Publication: August 2016
GHILLIE BAS¸AN has worked all over the world as a cookery writer, journalist, and restaurant critic. She is Cordon Bleu trained and has written a number of highly acclaimed books for Ryland Peters & Small. She lives in the Scottish highlands, where she runs popular cookery workshops.
Macarons Stylish, picture-perfect, and delicious, macarons are the ultimate in pretty sweet treats. Adaptable to any color scheme or flavoring, these delicate little fancies make the perfect gift or centrepiece for a smart afternoon tea. This gorgeous book by Annie Rigg gives you step-by-step instructions on how to master the basic macaron recipe so that you always get a crisp exterior, chewy biscuit, and flavoursome filling. Annie also supplies the most popular flavor combinations before providing recipes for both traditional, unexpected, and mouth-watering options. Flavors include salted caramel, pistachio, lemon, cappuccino, cherry and chocolate, malted milk chocolate, and raspberry and passion fruit. • Macarons remain a hot trend in sweet treats. • More than 25 easy-to-follow recipes for deliciously moreish macarons. ANNIE RIGG has been baking since she was old enough to hold a whisk. She has been a food stylist and writer for many years and has worked on numerous books and bestselling magazines. In another life she cooked for world-famous acts, such as Tom Jones, Paul McCartney, and The Rolling Stones.
Available as a Counter Display Pack (includes 6 copies of the book) ISBN: 978-1-84975-791-1
14 I FLAVORS OF MOROCCO; MACARONS
ISBN: 978-1-84975-764-5 NEW 64 pages I 50 color EDITION photographs I 30+ recipes 7½ x 7½ in I $16.95 (CAN $24.95) I hardcover Carton quantity: 50 Publication: August 2016
To place an order fax 201-840-7100