The Great Book of Couscous: Classic Cuisines of Morocco, Algeria and Tunisia
Books / Paperback
Books › Cooking › Specific Ingredients › Pasta
ISBN: 1556115245 / Publisher: Plume, May 1997
An introduction to North African cuisine focuses on dishes that feature couscous, divided into sections on meat, desserts, poultry, seafood, vegetables, and fruit
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A cookbook featuring a broad spectrum of couscous recipes feature dishes from three countries--Algeria, Morocco, and Tunisia--and divides them into sections on meat, desserts, poultry, seafood, vegetables, and fruit to acquaint the American cook with the culinary benefits of cooking couscous.
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