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with chapters on relish and seasoning
as well as smart guides to technique
In Food Design Katja Gruijters describes the facts of food culture and unveils some of the strange things we are inclined to believe when it concerns eating habits
the Morning Bun
Arabiyya showcases the origins and evolution of Arabic food and opens up a whole new world of flavor
A Book of Majoon Recipes (Pesha Sloane) Alscace with chapters on relish andThis cook booklet refers to an age old preparation of a Moroccan cannabis based fruit and nut concoction called majoon, or majoun, or ma'jahn (made known in the west as a hash brownie when it was discovered in a 1954 cookbook by Alice B. Toklas) that the author felt was due a historical and cultural spotlight. A Book of Majoon Recipes features an essay by Ira Cohen and anecdotes and 20+ recipes for Moroccan cannabis based sweets from beat generation
