Häftad, Engelska, 2023

Flavors of the Maghreb

Authentic Recipes from the Land Where the Sun Sets (North Africa and Southern Italy)

Av Alba Carbonaro Johnson, Paula Miller Jacobson, Sheilah Kaufman

183 kr

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Beskrivning

Explore the unique Mediterranean flavors of the Maghreb region with over 100 authentic recipes!The Arabic word Maghreb means“land where the sun sets.” The Maghreb is a multicultural Mediterranean regionof North Africa which includes Tunisia, Algeria, Morocco, Mauritania, andLibya. It is bordered by the beautiful Mediterranean Sea, and in ancient times,the Maghreb included Spain, Sicily, and Malta. The history of this region iscompletely different from that of the rest of Africa, and today’s cuisinereflects those differences. It’s an inviting cuisine, made with fresh local andseasonal ingredients, that carries a diversity of flavors and time-honoredtraditions to the Maghreb table.Before the Arab conquest, the Phoenicians, Greeks, Romans,Byzantines, and later the Italians and French, colonized the Maghreb. Each newculture that entered the region left unique influences and together theycreated a multicultural cuisine using aromatic spices, fresh herbs, citrus,dried fruits, nuts, fresh fish, lamb, chicken, pasta, rice, and copious freshvegetables. Ancient civilizations such as Phoenicians and Romans spread thecultivation of wheat. The Moors brought citrus and olives from Spain. TheBerbers gave birth to couscous. Fennel, peas, and artichokes arrived with theItalian settlement, and the baguette, salad Niçoise, and mayonnaise werebrought by the French when they colonized the area. Thus, the food of Maghrebbecame a mélange of Sicilian, French, Spanish, Arabic, and Berber cuisine.Three generations ago, Alba Carbonaro Johnson’s familyemigrated from Sicily to Tunisia. With this unique cultural vantage point, shelearned to cook traditional Maghrebi dishes as well as the southern Italianspecialties of her family. This book brings the best of both theseMediterranean cuisines together in simple, delicious recipes that readers willturn to again and again.Sample recipes:Crostini with Dill and PecorinoSpicy Cauliflower MinestraCouscous for Festive Occasions (Seffa)Lamb Chops in Dried Fig SauceBaked Whole Bass with ChermoulaShrimp Speidini with Golden Breadcrumbs and PistachiosRustic Pizza Stuffed with Red Onions, Pine Nuts, and Golden RaisinsBroccoli AffogatiMarzipan-Stuffed Dates

Produktinformation

Utgivningsdatum: 2023-06-22
Mått: 177 x 254 x 25 mm
Vikt: 536 g
Format: Häftad
Språk: Engelska
Antal sidor: 200
Förlag: Hippocrene Books Inc.,U.S.
Medarbetare: Sandy Ireland
ISBN: 9780781814362

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Mer om författaren

AlbaCarbonaro Johnson was born in Naples, Italy and raisedin Tunisia where she became an expert on regional Italian, Moroccan,Tunisian, Algerian, Greek, and Turkish cuisines. She has worked for over 16years as a personal chef, culinary instructor, and editor, and has also madenumerous television appearances, conductinglive cooking demonstrations. In addition, she also annually conducts culinarytrips to Umbria and Tuscany. Visit her at https://easycookingwithalba.blogspot.com/. Sheresides in the Annapolis, Maryland area.Paula Miller Jacobson has been working in cookbook editing and recipe development, aswell as teaching cooking classes for over 20 years. She has edited and testedrecipes for Italian, Turkish, Iraqi, kosher, Greek, Sephardic, Azerbaijani, andMaghrebi chefs. She is a member of Les Dames d’Escoffier International,International Association of Culinary Professionals, and Culinary Historians ofWashington. Paula and Sheilah are partners in CookbookConstruction Crew. Paula resides in Rockville, Maryland.SheilahKaufman is author of twenty-seven cookbooks and has been a food editorand writer, culinary lecturer, and cooking instructor for more than 45 years. She is author of Sephardic Israeli Cuisine (Hippocrene Books) and co-author with Nur Ilken of A Taste of Turkish Cuisine (Hippocrene Books) and TheTurkish Cookbook (Interlink). Sheilahtrained at L’Academie de Cuisine in Bethesda, MD and travels around the U.S.teaching Turkish, French, international, and Mediterranean cooking. She is afounding member of International Association of Culinary Professionals and anactive member of Les Dames d’Escoffier and Culinary Historians of Washington.She resides in Potomac, MDnit. Visit her at www.cookingwithsheilah.com.

Recensioner i media

“Bring on the brochettes and couscous! With the warmthof a Mediterranean sun, the authors infuse the true spirit and abundance of theMaghreb region in their ‘Flavors.’ This is food to nourish body and soul.Alba’s memories of place and history—plus Paula’s and Sheilah’s expert hand incrafting inviting, accessible recipes—stir up a powerful incentive to dive inand cook!”— Bonnie S. Benwick, former deputy editor, Washington Post Food

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