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North African Cooking
North African Cooking is 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.
With a sumptuous range of dishes from simple street fare to elaborate banquet food, this book is a wonderful introduction to North African cooking.
127 pages, Hardcover
First published October 28, 2005
24 people want to read
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Displaying 1 - 2 of 2 reviews
July 27, 2020
Beautiful photos and interesting background information about a cuisine that was unfamiliar to me. Some of the recipes do not require exotic recipes but combine familiar ingredients in new ways. I look forward to experimenting with them.
May 16, 2010
It's a beautiful cookbook, but I am not going to make any of the recipes.
Displaying 1 - 2 of 2 reviews