EBOOK
Madaq
Simple And Delicious Everyday Recipes With The Flavors Of Morocco: A Cookbook
Nargisse Benkabbou(0)
About
Discover the bold dishes and amazing flavors of Morocco in your own kitchen and uncover what makes this North African cuisine-shaped by Berber roots, Arabic traditions, and Mediterranean brightness-so accessible, delicious, and memorable.
As the daughter of two Moroccan immigrants, Nargisse Benkabbou inherited a world of flavor. Despite living hundreds of miles away from their native country, her family's table was loaded with Moroccan cuisine: rich spices, succulent meats, unforgettable stews, and savory sauces. One dish at a time, Benkabbou learned her own heritage and, ultimately, kept close to her family's roots.
Taking its title from the Moroccan word for "flavor," Madaq explores traditional Moroccan recipes with an American kitchen in mind. Ranging from inspired tagines, couscous, and oven baked chicken to stuffed flatbreads and bastilla, Benkabbou's approachable and authentic meals deliver that special Moroccan flavor-that madaq-right to your table. NARGISSE BENKABBOU was born in Brussels and raised in Paris and London. The author of Casablanca: My Moroccan Food, Benkabbou served as the executive chef at L'Mida Marrakech in Marrakech, Morocco, and has written for The New York Times, The Guardian, BBC, Good Food, and Serious Eats. She divides her time between London and Marrakech, Morocco.
As the daughter of two Moroccan immigrants, Nargisse Benkabbou inherited a world of flavor. Despite living hundreds of miles away from their native country, her family's table was loaded with Moroccan cuisine: rich spices, succulent meats, unforgettable stews, and savory sauces. One dish at a time, Benkabbou learned her own heritage and, ultimately, kept close to her family's roots.
Taking its title from the Moroccan word for "flavor," Madaq explores traditional Moroccan recipes with an American kitchen in mind. Ranging from inspired tagines, couscous, and oven baked chicken to stuffed flatbreads and bastilla, Benkabbou's approachable and authentic meals deliver that special Moroccan flavor-that madaq-right to your table. NARGISSE BENKABBOU was born in Brussels and raised in Paris and London. The author of Casablanca: My Moroccan Food, Benkabbou served as the executive chef at L'Mida Marrakech in Marrakech, Morocco, and has written for The New York Times, The Guardian, BBC, Good Food, and Serious Eats. She divides her time between London and Marrakech, Morocco.