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Author: Fiona Dunlop
Publisher: Interlink Books
ISBN: 9781566569538
Category : Cooking
Languages : en
Pages : 0
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Book Description
Behind closed doors, North African home cooks are taking the region's food to new heights. Traditional dishes such as tagines, stews, soups, and salads are being adapted and refined, and new dishes are being created using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. The North African Kitchen is the result of Fiona Dunlop's long fascination with the region. She visits eight of the best home cooks in Morocco, Tunisia, and Libya, shopping and cooking with them, and learning their favorite recipes and cooking tricks. Simplicity is at the heart of the private medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chili paste harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco's great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie. This culinary journey creates a vivid and sensual picture of how food is really shopped for and cooked in the private kitchens of some of the world's most extraordinary gastronomic cultures.
Author: Fiona Dunlop
Publisher: Interlink Books
ISBN: 9781566569538
Category : Cooking
Languages : en
Pages : 0
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Book Description
Behind closed doors, North African home cooks are taking the region's food to new heights. Traditional dishes such as tagines, stews, soups, and salads are being adapted and refined, and new dishes are being created using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. The North African Kitchen is the result of Fiona Dunlop's long fascination with the region. She visits eight of the best home cooks in Morocco, Tunisia, and Libya, shopping and cooking with them, and learning their favorite recipes and cooking tricks. Simplicity is at the heart of the private medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chili paste harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco's great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie. This culinary journey creates a vivid and sensual picture of how food is really shopped for and cooked in the private kitchens of some of the world's most extraordinary gastronomic cultures.
Author: Tess Mallos
Publisher:
ISBN: 9781845430757
Category : Cooking, North African
Languages : en
Pages : 127
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Book Description
North African Cooking is a collection of recipes from across the region - Morocco, Tunisia, Algeria, Libya and Egypt. From the Mediterranean ingredients of the western Maghreb countries to the aromatic spices of the Arabic East, these authentic recipes celebrate each country's unique specialities. With a sumptuous range of dishes from simple street fare to elaborate food fit for a banquet, this is a wonderful introduction to North African cooking.
Author: Claudia Roden
Publisher: Knopf
ISBN: 0307493970
Category : Cooking
Languages : en
Pages : 352
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Book Description
Morocco, Turkey, and Lebanon offer some of the world's most exciting cuisines. In this delectable cookbook, the award-winning, bestselling author of The Book of Jewish Cooking and Claudia Roden's Mediterranean translates the subtle play of flavors and cooking techniques to our own home kitchens. Interweaving history, stories, and her own observations, she gives us 150 of the most delicious recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook. From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet. From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings. From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt.
Author: Arto der Haroutunian
Publisher: Casemate Publishers
ISBN: 1908117907
Category : Cooking
Languages : en
Pages : 465
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Book Description
More than 300 recipes from Tunisia, Morocco, and more: “A tour of North Africa for the traveler, the chef, the shopper and the taste buds.” —Glasgow Herald Arto der Haroutunian takes adventurous cooks on a tour of Morocco, Algeria, Tunisia, and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using such classic ingredients as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and “gazelle horns” filled with almonds, sugar and orange blossom water, provide a feast for both the imagination and the palate. Tunisian cuisine is perhaps the hottest of the region, due in large part to the popularity of the chili paste harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco’s great forte is its tagines and sauces—with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie. From simple street fare to elaborate banquet food, this collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients, and the comforting, elemental flavors of various spices and seasonings.
Author: Mary Winget
Publisher: Lerner Publications
ISBN: 9780822541691
Category : Juvenile Nonfiction
Languages : hr
Pages : 138
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Book Description
Introduces the cooking and food habits of North Africa, and provides brief information on the geography, history, holidays, and festivals of the area.
Author: Aline Benayoun
Publisher: Serif Publishing
ISBN: 9781897959336
Category : Africa, North
Languages : en
Pages : 0
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Book Description
Casablanca Cuisine recreates the lost world of the pieds noirs, French settlers in North Africa, and is a perfect example of food as the meeting point of cultures.
Author: Mourad Lahlou
Publisher: Artisan
ISBN: 1579654797
Category : Cooking
Languages : en
Pages : 404
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Book Description
A soulful chef creates his first masterpiece What Mourad Lahlou has developed over the last decade and a half at his Michelin-starred San Francisco restaurant is nothing less than a new, modern Moroccan cuisine, inspired by memories, steeped in colorful stories, and informed by the tireless exploration of his curious mind. His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here—the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.
Author: Nina Olsson
Publisher: Hachette UK
ISBN: 085783620X
Category : Cooking
Languages : en
Pages : 396
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Book Description
`Good food comes from a good source and is made from scratch at home with love.' Nina's recipes are always vegetarian and often vegan. Her food philosophy is all about balance and fun. This is wholesome vegetarian food at its best, inspired by cooking from around the world. It captures many of the ongoing culinary trends today - home-cooked comfort meals, plant-based recipes, power bowls, sharing dishes, salads, smoothies and porridges - foods that can all be served in a bowl. The chapters include Morning Bowls, Comforting and Energising Soups, Fresh and Delicious Salads, Grain Bowls, Noodles, Zoodles and Pasta, Hearty Bowls, Gatherings and Sweets. With recipes including a Cosmic Green Smoothie; a Buddha Bowl; Creamy Avocado and Crispy Kale Soba Noodles; a Laksa Luxe Bowl; and Chai Poached Pears with Coconut Ice Cream, this book gives you easy recipes brimming with vitality and health.
Author: Harva Hachten
Publisher:
ISBN: 9780781805988
Category : Africa
Languages : en
Pages : 0
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Book Description
A gourmet's tour of Africa, from North African specialties like chicken tajin with olives and lemon to Zambian groundnut soup and Senegalese couscous. This book includes more than 240 recipes that deliver the flavours of each region: North, East, West, Central and South Africa.
Author: Lesley Mackley
Publisher: Salamander Books
ISBN: 9781840650150
Category : Cookery, North African
Languages : en
Pages : 96
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Book Description
The cuisine of North Africa, strongly influe nced by the ancient civilisations of the Mediterranean, is o ne of the most varied in the world. This book brings togethe r more than 80 recipes from Morocco, Tunisia, Algeria and Eg ypt. '
