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Julie Le Clerc, John Bougen

Layered with the influences of Spanish, Portuguese, French and Arab invaders, Morocco is one of the world's most photogenic locations and its cuisine is as colorful as its cities. This book presents a collection of recipes. Dishes that are savory yet sweet, enigmatically spiced and intricately aromatic to the nose: tagines, b'stilla, delicate breads infused with spice, honeycomb pancakes and myriad couscous dishes.

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