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she explores what borders
this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners
Moonshine tells the rip-roaring story of the moonshiners who became folk heroes for the ages and how their batches of XXX endure as the favorite thirst-quencher of millions
” Henderson advocates using everything that is possibly edible of fowl
(*NEW ARRIVAL*) (Moroccan) Wolfert, Paula. Couscous and Other Good Food from Morocco. West African she explores what bordersIntro. by Gael Greene. Illus. with drawings by Sidonie Coryn, and from photographs. 9. 25x7", jacket. Larger Format Edition. NY: Harper & Row, [1973]. Paula Wolfert's first book. Wolfert is credited with introducing the tagine and clay pot cooking to Americans in the 1970's, and was inspired time and again by her travels to Morocco and the Eastern Mediterranean. Short tear to upper front jacket panel and spine head, else very good. (81) (1 at office)
