Wednesday, January 21, 2009

Moroccan Entertaining Made Easy

According to celebrity cookbook author Paula Wolfert, the fascination with Moroccan cuisine has taken off in Europe, and America. Paula who is author of the 1973 cookbook, Couscous and Other Good Food from Morocco, which last year won the James Beard Foundation Cookbook Hall of Fame Award, believes that Moroccan cuisine is now very hot in America.

That being said, it is often difficult to find the time or ingredients to put together an authentic
dining experience. If that's the case, but you still want to create something elegant and exotic, Gourmet Fusion's white porcelain tagines can help.

They come in two sizes - the larger one measuring 6.25 inches diameter is ideal for single servings, and the smaller one (4.75") is great for desserts. Serve your favorite recipe in these restaurant quality by Front of the House, or simply use them to serve nuts, olives, cheese and cold meats, buffet style. Add some exotic table linens and candles and you have a simple, Mediterranean atmosphere. They can be bought online, or at Gourmet Fusion in the Leaping Lotus, Solana Beach, CA.

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