The North African Kitchen

The North African Kitchen

Author: Fiona Dunlop

Publisher: Interlink Books

Published: 2023-05-02

Total Pages: 0

ISBN-13: 9781623717711

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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. 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.


Book Synopsis The North African Kitchen by : Fiona Dunlop

Download or read book The North African Kitchen written by Fiona Dunlop and published by Interlink Books. This book was released on 2023-05-02 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. 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.

Cooking the North African Way

Cooking the North African Way

Author: Habib Chalbi

Publisher: Lerner Publications

Published: 2003-08-01

Total Pages: 74

ISBN-13: 0822516993

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The countries of North Africa--Morocco, Algeria, Tunisia, Libya, and Egypt--feature delicious cuisine, rich in colorful spices. A variety of different peoples brought a mosaic of customs, religions, and foods to the area, but the Arabs had the greatest impact. A stopping point on the spice trade route between Europe and the Far East, North African cooks adopted many spices into their cuisine. With tasty dishes such as couscous, falafel, and hummus, this delightful sampling of North African foods will tempt your taste buds.


Book Synopsis Cooking the North African Way by : Habib Chalbi

Download or read book Cooking the North African Way written by Habib Chalbi and published by Lerner Publications. This book was released on 2003-08-01 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt: The countries of North Africa--Morocco, Algeria, Tunisia, Libya, and Egypt--feature delicious cuisine, rich in colorful spices. A variety of different peoples brought a mosaic of customs, religions, and foods to the area, but the Arabs had the greatest impact. A stopping point on the spice trade route between Europe and the Far East, North African cooks adopted many spices into their cuisine. With tasty dishes such as couscous, falafel, and hummus, this delightful sampling of North African foods will tempt your taste buds.

North African Cooking

North African Cooking

Author: Tess Mallos

Publisher: Periplus Editions (HK) Limited

Published: 2006-06-15

Total Pages: 0

ISBN-13: 9780794650223

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North African Cookingis an exciting collection of regional recipes encompassing Morocco, Egypt, Algeria and Tunisia. Unique specialties such as Moroccan Chicken with Apricots and Honey and Algerian Fish Tagine with Charmoula and Tomato are joined by better-known recipes such as Spiced Roast Lamb and Nut Shortbread Cookies. With a sumptuous range of dishes from simple street fare to elaborate banquet food, this book is a wonderful introduction to North African cooking.


Book Synopsis North African Cooking by : Tess Mallos

Download or read book North African Cooking written by Tess Mallos and published by Periplus Editions (HK) Limited. This book was released on 2006-06-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: North African Cookingis an exciting collection of regional recipes encompassing Morocco, Egypt, Algeria and Tunisia. Unique specialties such as Moroccan Chicken with Apricots and Honey and Algerian Fish Tagine with Charmoula and Tomato are joined by better-known recipes such as Spiced Roast Lamb and Nut Shortbread Cookies. With a sumptuous range of dishes from simple street fare to elaborate banquet food, this book is a wonderful introduction to North African cooking.

Casablanca Cuisine

Casablanca Cuisine

Author: Aline Benayoun

Publisher: Serif Publishing

Published: 1998

Total Pages: 0

ISBN-13: 9781897959336

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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.


Book Synopsis Casablanca Cuisine by : Aline Benayoun

Download or read book Casablanca Cuisine written by Aline Benayoun and published by Serif Publishing. This book was released on 1998 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Food of Morocco

Food of Morocco

Author: Fatema Hal

Publisher: Tuttle Publishing

Published: 2002-05-15

Total Pages: 214

ISBN-13: 1462916422

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Stunning location photography and a fascinating introduction to the culture of Morocco makes this book the perfect companion for your adventure into Moroccan cuisine. This beautifully crafted Moroccan cookbook features over 60 recipes from all over Morocco. Moroccan cuisine has been influenced by interactions and exchanges with other nations and cultures over the centuries. This Moroccan cooking book contains sections that cover basic recipes, breads, pastries, appetizers, soups, side dishes, poultry, meat, seafood, desserts, and drinks. This unique collection of over 60 recipes reveals the treasures of regional Moroccan food. Discover all-time favorites like Caraway Soup, Slow-Cooked Lamb Stews, Spicy Salads, Flat Breads, sublime desserts, and, of course, Mint Tea–the national drink. Authentic Recipes from Morocco, a collection of delicious recipes—with explanations of special ingredients and easy-to-follow steps—will help bring the flavors of this fabled kingdom to your very own home. Delicious Moroccan recipes include: Fresh Fava Bean Salad Goat Cheese Pastries Moroccan Caraway Soup Chicken with Apricot Sauce and Pine Nuts Lamb Stuffed with Couscous and Dates Veal with Crisp-Fried Cauliflower Baked Fish Stuffed with Almonds and Dates Almond Crescents Green Mint Tea


Book Synopsis Food of Morocco by : Fatema Hal

Download or read book Food of Morocco written by Fatema Hal and published by Tuttle Publishing. This book was released on 2002-05-15 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: Stunning location photography and a fascinating introduction to the culture of Morocco makes this book the perfect companion for your adventure into Moroccan cuisine. This beautifully crafted Moroccan cookbook features over 60 recipes from all over Morocco. Moroccan cuisine has been influenced by interactions and exchanges with other nations and cultures over the centuries. This Moroccan cooking book contains sections that cover basic recipes, breads, pastries, appetizers, soups, side dishes, poultry, meat, seafood, desserts, and drinks. This unique collection of over 60 recipes reveals the treasures of regional Moroccan food. Discover all-time favorites like Caraway Soup, Slow-Cooked Lamb Stews, Spicy Salads, Flat Breads, sublime desserts, and, of course, Mint Tea–the national drink. Authentic Recipes from Morocco, a collection of delicious recipes—with explanations of special ingredients and easy-to-follow steps—will help bring the flavors of this fabled kingdom to your very own home. Delicious Moroccan recipes include: Fresh Fava Bean Salad Goat Cheese Pastries Moroccan Caraway Soup Chicken with Apricot Sauce and Pine Nuts Lamb Stuffed with Couscous and Dates Veal with Crisp-Fried Cauliflower Baked Fish Stuffed with Almonds and Dates Almond Crescents Green Mint Tea

Classic Vegetarian Cooking from the Middle East and North Africa

Classic Vegetarian Cooking from the Middle East and North Africa

Author: Habeeb Salloum

Publisher: Interlink Publishing

Published: 2012-11-15

Total Pages: 288

ISBN-13: 162371012X

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NEW IN PAPERBACK The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, chewy falafels and breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelets, pastries and sweets, smooth yogurt drinks, and strong coffees. Originally the food of peasants too poor for meat, vegetarian cooking in the Middle East developed over thousands of years into a culinary art form influenced both by trade and invasion. It is as rich and varied in its history as it is in flavor—culinary historians estimate the Arab kitchen has over 40,000 dishes! Now noted food writer Habeeb Salloum has culled 330 savory jewels from this never-ending storehouse to create Classic Vegetarian Cooking from the Middle East—a rich, healthful, and economical introduction to flavors and aromas that have stood the test of time.


Book Synopsis Classic Vegetarian Cooking from the Middle East and North Africa by : Habeeb Salloum

Download or read book Classic Vegetarian Cooking from the Middle East and North Africa written by Habeeb Salloum and published by Interlink Publishing. This book was released on 2012-11-15 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW IN PAPERBACK The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, chewy falafels and breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelets, pastries and sweets, smooth yogurt drinks, and strong coffees. Originally the food of peasants too poor for meat, vegetarian cooking in the Middle East developed over thousands of years into a culinary art form influenced both by trade and invasion. It is as rich and varied in its history as it is in flavor—culinary historians estimate the Arab kitchen has over 40,000 dishes! Now noted food writer Habeeb Salloum has culled 330 savory jewels from this never-ending storehouse to create Classic Vegetarian Cooking from the Middle East—a rich, healthful, and economical introduction to flavors and aromas that have stood the test of time.

North African Cookery

North African Cookery

Author: Arto der Haroutunian

Publisher: Casemate Publishers

Published: 2009-07-19

Total Pages: 465

ISBN-13: 1908117907

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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.


Book Synopsis North African Cookery by : Arto der Haroutunian

Download or read book North African Cookery written by Arto der Haroutunian and published by Casemate Publishers. This book was released on 2009-07-19 with total page 465 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Mango & Mint

Mango & Mint

Author: Nicky Garratt

Publisher: PM Press

Published: 2013-07-01

Total Pages: 350

ISBN-13: 1604868899

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Mango & Mint is a collection of favorite vegan dishes inspired by the foods of the Arab world, India, and North Africa. It follows the philosophy of a cuisine free of meat rather than one that emulates it. One common thread in these cuisines is that they can be prepared in a buffet style without a centerpiece (historically the kill from the hunt or domesticated herd). Care has been taken to include sufficient recipes to build a complete buffet or a formal sit-down meal. Traditional recipes for familiar classics such as hummus or chana masala are enriched with tips and presentation ideas while established flavors and techniques are brought to bear on new combinations. This collection of recipes leans toward the flavorful with Arabic and North African creations such as Baba Ghanoush, Red Pepper Bulgur Salad, Spinach Pies, Harissa, Donuts in Syrup, and Indian favorites such as Apple Soup, Peanut Vada, Chana Masala with Green Chiles, and Mango Rice. The recipes range from quick and easily created to relatively complex but requiring only basic equipment and rudimentary skill. A section called “Ganging Up” has ideas and procedures for planning ahead and saving money by maximizing resources. This includes buying in season, getting the most out of a barbeque, freezing, cooking in batches, and creating vegetable stocks and base sauces. The final section, “Recycled,” has recipes for normally discarded matter like watermelon rinds, leftovers, and wild plants. An index for fresh ingredients enables one to quickly locate a recipe by provisions already in your refrigerator while a sample menu section with full-color photographs offer presentation ideas.


Book Synopsis Mango & Mint by : Nicky Garratt

Download or read book Mango & Mint written by Nicky Garratt and published by PM Press. This book was released on 2013-07-01 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mango & Mint is a collection of favorite vegan dishes inspired by the foods of the Arab world, India, and North Africa. It follows the philosophy of a cuisine free of meat rather than one that emulates it. One common thread in these cuisines is that they can be prepared in a buffet style without a centerpiece (historically the kill from the hunt or domesticated herd). Care has been taken to include sufficient recipes to build a complete buffet or a formal sit-down meal. Traditional recipes for familiar classics such as hummus or chana masala are enriched with tips and presentation ideas while established flavors and techniques are brought to bear on new combinations. This collection of recipes leans toward the flavorful with Arabic and North African creations such as Baba Ghanoush, Red Pepper Bulgur Salad, Spinach Pies, Harissa, Donuts in Syrup, and Indian favorites such as Apple Soup, Peanut Vada, Chana Masala with Green Chiles, and Mango Rice. The recipes range from quick and easily created to relatively complex but requiring only basic equipment and rudimentary skill. A section called “Ganging Up” has ideas and procedures for planning ahead and saving money by maximizing resources. This includes buying in season, getting the most out of a barbeque, freezing, cooking in batches, and creating vegetable stocks and base sauces. The final section, “Recycled,” has recipes for normally discarded matter like watermelon rinds, leftovers, and wild plants. An index for fresh ingredients enables one to quickly locate a recipe by provisions already in your refrigerator while a sample menu section with full-color photographs offer presentation ideas.

The Book of North African Cooking

The Book of North African Cooking

Author: Lesley Mackley

Publisher: Salamander Books

Published: 1998

Total Pages: 96

ISBN-13: 9781840650150

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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. '


Book Synopsis The Book of North African Cooking by : Lesley Mackley

Download or read book The Book of North African Cooking written by Lesley Mackley and published by Salamander Books. This book was released on 1998 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. '

The Book of North African Cooking

The Book of North African Cooking

Author: Lesley Mackay

Publisher:

Published: 2006-01

Total Pages: 96

ISBN-13: 9780756798178

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The cuisine of North Africa, strongly influenced by the ancient civilizations of the Mediterranean, is one of the most interesting & varied in the world. With an abundance of fine ingredients North Africans enjoy a delicious & healthy diet -- from fragrant stews of meat & dried fruits to hot & spicy marinated & grilled fish, from saffron-scented couscous to sun-ripened salads & fruits. This book brings together over 80 recipes from Morocco, Tunisia, Algeria & Egypt, all beautifully photographed in full color with easy step-by-step instructions for you to follow. Chapters: North African ingredients; soups; appetizers; fish; poultry; meat; grains; vegetables; salads; & desserts & sweetmeats.


Book Synopsis The Book of North African Cooking by : Lesley Mackay

Download or read book The Book of North African Cooking written by Lesley Mackay and published by . This book was released on 2006-01 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: The cuisine of North Africa, strongly influenced by the ancient civilizations of the Mediterranean, is one of the most interesting & varied in the world. With an abundance of fine ingredients North Africans enjoy a delicious & healthy diet -- from fragrant stews of meat & dried fruits to hot & spicy marinated & grilled fish, from saffron-scented couscous to sun-ripened salads & fruits. This book brings together over 80 recipes from Morocco, Tunisia, Algeria & Egypt, all beautifully photographed in full color with easy step-by-step instructions for you to follow. Chapters: North African ingredients; soups; appetizers; fish; poultry; meat; grains; vegetables; salads; & desserts & sweetmeats.