地中海烹饪
2005-12
Konemann (2006年10月1日)
本社 编
191
Join us on a culinary journey to delightful Tunisia, where the scent of jasmine wafts around the welcoming table, where spicy tagines and the freshest salads, broiled meat dishes and an abundance of vegetarian creations prepared from sun-ripened vegetables and delicious grains are served! Sample Tunisian squid salad, stuffed sardines, and couscous paella, and round off your meal with an irresistible dessert - perhaps some mouth-watering date balls? Twelve master chefs present their favorite recipes in this book, accompanied by interesting background information on the traditions and peculiarities of their native cuisine, describing what ingredients and spices are the most widely used, and how they are combined to add their incomparable aromas to these dishes. The step-by-step guides to these wonderful creations can easily be followed by amateur chefs at home, combining recipes to devise individual menus. Let the authentic dishes in this book inspire you - and add a wonderful new note to your everyday cuisine!
List of RecipesHot & Cold AppetizersSoups & TaginesCouscous & PastaFish & SeafoodMeat & RagoutsDesserts & PastriesThe Chefs
