La cuisine du Maroc

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Ghislaine Danan-Bénady1 editions

Plus de 130 recettes originaires des traditions culinaires de toutes les régions et communautés du Maroc : tajines, couscous, grillades, kemias et douceurs, etc. Au sommaire notamment : la salade de fèves fraîches, la salade de betterave au cumin, le caviar d'aubergine, les cornes de gazelle, les baklawas à la pistache.

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Ghislaine Danan-Bénady
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La cuisine du Maroc
Ghislaine Danan-Bénady | MARABOUT | 2008