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There are also 100 delicious recipes to show readers how to put your well-sourced ingredients together to make the most amazing
Sunning to spine and extremities
this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners
throughout the ages and across the continents
Learn how to create the proper slaughtering conditions
(*NEW ARRIVAL*) (Moroccan) Wolfert, Paula. Couscous and Other Good Food from Morocco. West African There are also 100 deliciousIntro. by Gael Greene. Illus. with drawings by Sidonie Coryn, and from photographs. 9. 25x7", jacket. Larger Format Edition. NY: Harper & Row, [1973]. Paula Wolfert's first book. Wolfert is credited with introducing the tagine and clay pot cooking to Americans in the 1970's, and was inspired time and again by her travels to Morocco and the Eastern Mediterranean. Short tear to upper front jacket panel and spine head, else very good. (81) (1 at office)
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