Casablanca Cuisine: French North African Cooking

Casablanca Cuisine: French North African Cooking

by Aline Benayoun
     
 

French settlers in North Africa, the pieds noirs, created a sophisticated cuisine which is neither European nor Arab but a distinctive hybrid of the two. Borrowing from their new neighbors the idea of cooking meat with fruit, the pieds noirs created such delicacies as shoulder of lamb with prunes, chicken with quince, and meatballs with lemon.

Casablanca Cuisine,

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Overview

French settlers in North Africa, the pieds noirs, created a sophisticated cuisine which is neither European nor Arab but a distinctive hybrid of the two. Borrowing from their new neighbors the idea of cooking meat with fruit, the pieds noirs created such delicacies as shoulder of lamb with prunes, chicken with quince, and meatballs with lemon.

Casablanca Cuisine, the first book on this healthy and exquisite culinary tradition, brings together recipes from Morocco, Algeria, and the Italian-influenced cooking of the settlers in Tunisia. With delights such as mint soup, chicken with green olives, tuna with red peppers and capers, and date nougat, Casablanca Cuisine takes the reader back to the vanished world of the pieds noirs and provides a perfect example of food as the meeting point of two cultures.

Product Details

ISBN-13:
9781897959336
Publisher:
Serif Publishing
Publication date:
07/28/2000
Pages:
155
Product dimensions:
5.00(w) x 7.70(h) x 0.60(d)

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