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main courses
Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship
butcher shops
a thriving restaurant and café scene
A reference guide about various spirits
(Moroccan) Fatéma Hal. Les saveurs & les gestes: Cuisines et traditions du Maroc Pork main coursesNOTE: This book is in French Preface by Tahar Ben Jellou. Illus. with color photographs throughout by Jean Pierre Lagiewski. 11x8", jacket. First Edition. Paris: Stock, 1995. An elegant cookbook that could easily double as a coffee table book, with recipes for upscale versions of favorite Moroccan dishes: tagines, couscous, kefta, baklava, etc. Images depict Morocco and its cooks in all their glory, from the Atlas Mountains to the sea. (81)
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