Over eighty recipes from Momo, one of London's most fashionable restaurants, together with sumptuous photography and photography and an atmospheric text, recreate the sexy and mysterious flavours of North African life and cuisine. The Momo Cookbook contains eighty-eight authentic North African recipes which allow the reader to make these spicy and aromatic dishes at home. Each chapter concentrates on the food of a particular region - Morocco, Algeria or Tunisia - and text from the award-winning author Janine di Giovanni relates the recipes to the rich history and culture of these remarkable regions. Some of the delicious dishes which can be recreated include lamb ribs with corlander crust and tagine mqualli of beef and fennel. There are also 'modern' dishes inspired by authentic North African cooking and recently created in the restaurant such as croustillant of skate with cucumber and coriander and sea bass fillet with tabbouleh and citrus juice. The Momo Cookbook provides an exciting opportunity to experiment with the spices and subtle flavours of Morocco, Algeria and Tunisia, but the rich location photography and detailed desciptions of life there means it is much more than just a cookbook - it is also a fascinating evocation of the spirit of North Africa.
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Roasted meats seasoned with precious saffron underlaid with the pungent notes of cumin, cinnamon, and turmeric. Marinated fish snuggled in a bed of almonds, pickled lemon, and couscous. Simultaneously sweet and piquant salads. Delicate and sugary pastries flavored with fragrant orange-blossom water, dripping with honey, and served with a fresh rinse of mint tea. What more proof could there be that food for the body should be food for the soul? Small wonder that the worshippers of sensual culinary delights have anointed Momo one of the most successful new restaurants in recent years for vibrantly conjuring up the atmosphere of a North African souk in the heart of London.
The Momo Cookbook is much more than a recipe collection. Prose portraits of the land of the Maghreb (Morocco, Tunisia, and Algeria) connect its rich history to the development of a distinctive cuisine that, over the centuries, has been influenced by Jewish, Arabic, Italian, and Spanish cultures. Stunning location photographs bring the colorful landscape, its traditions and people, to life.
But the meat of the book is, of course, the food. The 90 recipes open a door to North Africa, and fortunately the ingredients do not cost the price of a return flight: lots of vegetables, fruits, cereals, meats, fish, and poultry that, with the artful use of spices, herbs, and fragrant waters, are transformed into marvels. Momo himself offers traditional recipes (such as mechouia, a roasted-pepper and tomato salad; harira, a rich, thick soup made with cereal; and briouats, stuffed and fried pastry parcels) as well as modern dishes created in the restaurant (such as Fillet of John Dory, with aubergine confit and polenta; dried fruit salad with aromatic spices; and boureks of crispy vegetables) that can easily be prepared in a home kitchen. Although some of the more exotic ingredients such as orange-blossom water may need searching out if you don't live in a large multicultural city, the book includes helpful and surprisingly easy methods for making such ingredients as pickled lemons and almond milk, as well as a full glossary and meal plans. A doorway to a land where sugar and salt, spice and honey coexist happily will always serve up pleasure, whether on the coffee table or the kitchen counter. --Fiona BucklandFrom the Publisher:
Roasted meats underlaid with the pungent notes of saffron, cumin, cinnamon, and turmeric; marinated fish nestled in a bed of almonds, preserved lemon, and couscous; delicate pastries flavored with fragrant orange blossom water and dripping with honey. Small wonder that worshippers of sensual culinary delights have made Momo one of London's most successful new restaurants. Now, chef-owner Mourad Mazouz serves up The Momo Cookbook, and it's much more than a recipe collection. Prose portraits of the land of the Maghreb—Morocco, Tunisia and Algeria—connect its rich history to its distinctive cuisine which, over the centuries, has been influenced by Jewish, Arabic, Italian, and Spanish culture. But it is the 90 recipes that open a door onto North Africa: vegetables, fruits, grains, meats, fish, and poultry which, with the artful use of spices, herbs and fragrant waters, are transformed into delicacies—Chicken Tagine with Honeyed Pears and Cinnamon; Confit of Duck Tagine with Pears, Figs, and Glazed Carrots; and Rose Petal Water Tabbouleh with Fresh Fruit. A book that all lovers of North African cuisine will want to own.
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Book Description Simon & Schuster (UK), 2005. Paperback. Book Condition: New. Never used!. Bookseller Inventory # P110743263723
Book Description Simon & Schuster (UK). PAPERBACK. Book Condition: New. 0743263723 New Condition. Bookseller Inventory # NEW7.1234003
Book Description Simon & Schuster (UK), 2005. Paperback. Book Condition: New. New Condition. Clean crisp tight copy, no marks or tears. Email Notification. Satisfaction Guaranteed. Bookseller Inventory # sb1609227974
Book Description Simon & Schuster Ltd, 2005. Paperback. Book Condition: New. book. Bookseller Inventory # M0743263723
Book Description Simon & Schuster (UK), 2005. Paperback. Book Condition: New. Bookseller Inventory # DADAX0743263723