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.

“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

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.

“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

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.

“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