"Peter Aitken" > wrote in message
om...
>
> I heartily second this recommendation. Moroccan cooking does some
wonderful
> things with preserved lemons.

It's one of my favourite cuisines! When ever I cook a slow tagine and feed
it to people, they are astonished. My Paula Wolfert book (Good Food from
Morocco) is well-thumbed and grubby with cooking splatters. One day I shall
attempt to make warka pastry.

ant