Casablanca My Moroccan Food By Nargisse Benkabbou & Ethiopia Recipes and traditions from the horn of Africa By Yohanis Gebreyesus 2 Books Collection Set
Discover the culinary traditions of Morocco and Ethiopia in this two-book collection. Featuring Casablanca-inspired Moroccan food alongside Ethiopian recipes and traditions from the Horn of Africa, it offers readers an accessible introduction to the flavors and food culture of two distinctive African regions.
About This Book
This two-book collection brings together works focused on Moroccan and Ethiopian food.
One volume explores Moroccan cooking through Casablanca and the culinary perspective of Nargisse Benkabbou.
The second volume presents Ethiopian recipes and traditions from the Horn of Africa by Yohanis Gebreyesus.
Together, the books offer a broad introduction to the recipes, foodways, and culinary heritage of two distinctive African regions.
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