North African Cooking
North African Cooking features the exotic delights of Morocco, Tunisia, Algeria, and Egypt, with over 100 recipes, each from the diverse cuisines across these regions.
Format: Hardcover with dust jacket, 128 pages.
Publisher: Chartwell Books
Author: Hilaire Walden
Description: This exciting collection of exotic delights features over 100 of the most fragrant and delectable dishes from Morocco, Tunisia, Algeria, and Egypt. North African Cooking explores the history and origins of this most enticing cuisine, and details the authentic ingredients and cooking methods of each country
Certain flavors and ingredients are common to all four countries, but each has its own particular style. Moroccan food, for example, features subtle, rich spicing, often gorgeously colored with saffron, while Tunisians enjoy more highly spiced ginger or chili-hot dishes.
North African cooking includes all the well known favorites such as Couscous, Harira (spicy Moroccan lamp soup), and Gazelle's Horns (sweet almond pastries delicately flavored with orange flower water).
There are more than 100 colorful and unusual soups, appetizers, fish, meat, poultry, and game dishes as well as delicious drinks, breads, desserts, and sweetmeats which capture all the flavor of this most romantic part of the world.
Condition: Good condition.