Contents:
On Maui, he opened Spices in as director and executive chef, and two years later moved on to JW Marriott. In January , Chef ZZ decided it was time to write a cookbook. He wanted to start recording a legacy of recipes after the birth of his two sons. All of the recipes have been tested on his family.
Kaufman, and his book project was a go.
The book is large and hardcover, with many of its glossy pages dedicated to showcasing locally sourced foods. Photos of divers with fish, Coca Farms and various dishes are gorgeously depicted. Please note, however, that the recipes in the book are complex. Zairi says he has a special knack for combining spices and flavors. Lavendar, rose, rosemary, saffron and paprika are just some of the seasonings he uses.
The book has six chapters of food recipes, ending with a basics section where you can master broths, flavored oils and vinaigrettes used in the other recipes. The seafood section has a lot of creative recipes for fresh fish and prawns. Meat, chicken and duck can be found in Whole Foods. One item that you have to buy online are gold leaves. Or comment below in 3 three sentences or less and be entered to win a copy of the book. In this recipe I combine two of my favorite ingredients, fennel and artichoke.
This light, healthy, saffron broth is a perfect soup any time of the year. Poach the artichokes as follows. In a small sauce pot, over medium heat, place the artichoke quarters in the olive oil and poach for about 15 to 20 minutes or until the artichokes are tender. In a medium soup pot, bring the fennel broth to warm, add the toasted saffron, and simmer for 30 to 45 minutes, allowing the saffron to release all its flavors. Meanwhile, in a separate soup pot, heat 1 tablespoon of olive oil over medium heat.
Add the julienned fennel and cook for a few more minutes. Pour the saffron broth into the mixture and cook for 15 more minutes.
Add to the soup and simmer for 5 minutes. Season with salt and pepper. To serve, ladle the soup into medium bowls and top with artichoke quarters crisscross. Sprinkle with lemon zest and garnish with fresh parsley leaves. Combine all ingredients with 4 quarts of water in a large stockpot. Bring to a boil and simmer for 45 minutes. Strain and reduce to about 3 quarts. Chill and use according to recipe.
The broth can keep for up to 5 days. Lamb is frequently used in Moroccan cuisine and throughout the Mediterranean region. The combination of fresh rosemary and ground coriander elevates the flavor of the lamb chops, which are perfectly matched with a light lentil salad. Hamlyn All Colour Cookery: Authentic Recipes from Jamaica. The Editors of Saveur. Experience the Exotic Flavors of North Africa. Compliments to the Chef. Breaking Bread Around the World. How To Make Moroccan Food: Vegan Beans from Around the World. Delicious Flavours of the Caribbean.
Mini Filipino Snacks and Sweets. Mini Homestyle Indian Cooking. The Central American Cookbook: The Best of Mauritian Cuisine.
Cooking with Sandy Daza. Fruits of the Harvest. How to write a great review.
The review must be at least 50 characters long. The title should be at least 4 characters long.
Your display name should be at least 2 characters long. At Kobo, we try to ensure that published reviews do not contain rude or profane language, spoilers, or any of our reviewer's personal information. You submitted the following rating and review. We'll publish them on our site once we've reviewed them.
Item s unavailable for purchase. Please review your cart. You can remove the unavailable item s now or we'll automatically remove it at Checkout. Continue shopping Checkout Continue shopping. Chi ama i libri sceglie Kobo e inMondadori. Conquering the New World Back to Nonfiction. Conquering the New World by Zouhair Zairi. Unavailable in Russia This item can't be purchased in Russia.
Or, get it for Kobo Super Points! Conquering the New World introduces a unique approach to a mouthwatering ancient gastronomy and represents a personal homage to the Moorish cuisine of his homeland. Ratings and Reviews 0 0 star ratings 0 reviews.