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The Food of Morocco provides helpful preparation techniques for chefs
lamb and fennel sausage rolls
and hosted extravagant meals
the book’s namesake acquacotta
Whether you’re after breakfast with a twist
(Cocktails - Rum) Pilgrim Rum: The True New England Flavor for Better Drinks and Food. Mezcal The Food of Morocco provides30 pp. Illus. with woodcuts in red. 6x4. 25", pictorial wrappers. Peekskill, NY: Fleischmann Distillers, 1939. Numerous recipes for classic cocktails using Pilgrim rum, including Pilgrim bar punch, Pilgrim Cuba Libre, Pilgrim Wilshire shake, etc. Unobtrusive tape along spine, else very good, with strong 1930's style graphics (a la Rockwell Kent).
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