Foundations in synergetics II: Complex patterns. Springer series in synergetics ; Vol. 52

Michajlov, Aleksandr S. and A. Yu. Loskutov:

ISBN 10: 3540534482 / ISBN 13: 9783540534488

Published by Springer, 1991

About this Item

210 Seiten; Das hier angebotene Buch stammt aus einer teilaufgelösten wissenschaftlichen Bibliothek und trägt die entsprechenden Kennzeichnungen (Rückenschild, Instituts-Stempel.); Schnitt und Einband sind etwas staubschmutzig; der Buchzustand ist ansonsten ordentlich und dem Alter entsprechend gut. Text in ENGLISCHER Sprache! Sprache: Englisch Gewicht in Gramm: 520.

Seller Inventory # 1607999

Bibliographic Details

• Title: Foundations in synergetics II: Complex patterns. Springer series in synergetics ; Vol. 52
• Publisher: Springer
• Publication Date: 1991
• Language: English
• ISBN 10: 3540534482
• ISBN 13: 9783540534488
• Binding: gebundene Ausgabe
• Condition: Gut
• Weight: 520 grams
• Seller catalogs:
  • 201 Physik

About this title

Review

North Africa is the home to one of the world's great cuisines. Redolent of saffron, cumin and cilantro, Moroccan cooking can be as elegant or as down-home hearty as you want it to be. In Couscous and Other Good Food from Morocco, author Paula Wolfert has collected delectable recipes that embody the essence of the cuisine. From Morocco's national dish, couscous (for which Wolfert includes more than 20 different recipes), to delicacies such as Bisteeya (a pigeon pie made with filo, eggs, and raisins among other ingredients), Wolfert describes both the background of each recipe and the best way to prepare it. As if the mouthwatering recipes weren't enough, each chapter includes some aspect of Moroccan culture or history, be it an account of Moroccan moussems, or festivals, or a description of souks, or markets. Just reading the recipes will be enough to induce ravenous hunger even on a full stomach. Once you've tried the Chicken Tagine with Prunes and Almonds, or the Seared Lamb Kebabs Cooked in Butter, Paula Wolfert's Couscous and Other Good Foods from Morocco will become a well-worn title on your cookbook shelf.